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.
Plus: More Vegetable Recipes and Tips
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
How to Make It
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.
More Saucy Ideas: Stir the pesto into mixed ground meats to make meat loaf, serve it on bruschetta with shaved Parmesan cheese, stir it into soups or whisk it into vinaigrettes.