Olive-Mint Pesto

By BobD

Grace Parisi likes using a mix of brine- and oil-cured olives for a more complex pesto; her favorites are green Sicilian, Calamata, Cerignola and oil-cured Moroccan.

Ingredients

• 2 tablespoons tightly packed mint leaves
• 2 tablespoons small capers, drained
• 1 large garlic clove, smashed
• 1/2 teaspoon finely grated lemon zest
• Pinch of crushed red pepper
• 1/4 cup extra-virgin olive oil
• 1 cup pitted mixed olives, such as Calamata and Cerignola
• Freshly ground pepper

Preparation

Step 1

In a food processor, pulse the mint with the capers, garlic, lemon zest and crushed red pepper. With the machine on, add the olive oil in a thin stream. Add the olives and pulse until coarsely chopped. Season the pesto with pepper.