Caperberry & Mint Pesto

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 15
• 50 g caperberries
• 3 sprigs fresh sweet basil leaves
• 3 sprigs fresh flat-leaf parsley
• 3 sprigs fresh mint leaves
• 100 g pine nuts
• 3 garlic cloves, fresh whole peeled, crushed
• 100 g parmesan cheese, shredded
• 150 ml olive oil
• 5 g salt, cooking, freshly ground
• 5 g pepper, black cracked freshly ground

Recipe

• 1 pick the stalks off the caperberries and blend with the mint pesto.
• 2 place into an air-tight container and store in the fridge.
• 3 mint pesto: pick the leaves of the herbs.
• 4 place the basil, parsley and mint, pine nuts, garlic and parmesan in a fast liquidizer, pulse till blended.
• 5 stop and scrape down the sides frequently while blending.
• 6 with the motor running slowly pour in the olive oil until it is thoroughly combined.
• 7 season to taste with the salt and freshly ground pepper.