Sunday, September 22, 2013

Olive, caper and mint Pesto.

I like those juice plump olives, available loose in deli stores for this pesto. I prefer the one that are not marinate in vinegar or are heavy on salt and other garlic sauce. Olives are fortifying for all doshas, as well as capers. Use this pesto not only over pasta, but add to marinates, mayonnaise, soups or top for open sandwich.
2 tablespoons tightly packed fresh mint leaves.
2 tablespoons small capers, rinsed
1/2 tsp hing
1/2 teaspoon lemon zest.
pinch or red peppers flakes.
1/4 cup organic olive oil
1 cup pitted mix olives, such a Moroccan, kalamata, Cerignola, Sicilian and/or ni├žoise.
Salt if necessary.

In a food processor, combine the mint, capers, hing, lemon zest and the red pepper flakes. While the machine is running, add the oil in a thin stream and process until finely chooped. Add the olives an pulse until smooth.

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