Ingredients for Caperberry Mint Pesto
- 1/2 cup caperberries
- 2 cups packed fresh basil leaves
- 1 cup packed fresh parsley leaves
- 1 cup packed fresh mint leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- a pinch of salt
- freshly ground black pepper, to taste
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How to Make Caperberry Mint Pesto
- **Prepare the Caperberries:** Gently remove the stems from 1/2 cup of caperberries.
- **Make the Mint Pesto:** Combine 2 cups packed fresh basil leaves, 1 cup packed fresh parsley leaves, 1 cup packed fresh mint leaves, 1/2 cup pine nuts, 2 cloves garlic, 1/2 cup grated Parmesan cheese, and a pinch of salt in a food processor. Pulse until coarsely chopped.
- **Blend and Emulsify:** With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until a smooth paste forms. Stop and scrape down the sides as needed.
- **Combine with Caperberries:** Add the prepared caperberries to the pesto and pulse a few times to combine, being careful not to over-process.
- **Season and Serve:** Season the pesto to taste with freshly ground black pepper. Taste and adjust seasoning as needed.
- **Store:** Transfer the pesto to an airtight container and refrigerate for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
13g
Carbs
0g
