Caperberry & Mint Pesto

Ingredients

• 50 g caperberries

Mint pesto

• 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

Directions

1. 1

   Pick the stalks off the caperberries and blend with the mint pesto.

2. 2

   Place into an air-tight container and store in the fridge.

3. 3

   Mint Pesto: Pick the leaves of the herbs.

4. 4

   Place the basil, parsley and mint, pine nuts, garlic and parmesan in a fast liquidizer, pulse till blended.

5. 5

   Stop and scrape down the sides frequently while blending.

6. 6

   With the motor running slowly pour in the olive oil until it is thoroughly combined.

7. 7

   Season to taste with the salt and freshly ground pepper.