Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Olive-Mint Pesto 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 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. TOTAL TIME: 10 MIN MAKES 1 CUP Author: Grace Parisi - Speedy Sauce Recipes Source: Food & Wine (magazine), March, 2005 Formatted by Chupa Babi: 02.26.08 Grace 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. ----- ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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