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Olive-Mint Pesto

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.

  • TOTAL TIME: 10 MIN
  • SERVINGS: makes 1 cup
  • Fast
  • Healthy
  • Make-Ahead
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Recipe

Ingredients

  1. 2 tablespoons tightly packed mint leaves
  2. 2 tablespoons small capers, drained
  3. 1 large garlic clove, smashed
  4. 1/2 teaspoon finely grated lemon zest
  5. Pinch of crushed red pepper
  6. 1/4 cup extra-virgin olive oil
  7. 1 cup pitted mixed olives, such as Calamata and Cerignola
  8. Freshly ground pepper

Directions

  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.

Notes

    Master Sauce recipes adapted from Get Saucy, by Grace Parisi, copyright ©2005, with permission from Harvard Common Press, 535 Albany St., Boston, MA 02118.

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