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

1. In a food processor, pulse the mint with the capers, garlic, lemon zest and crushed red pepper.
2. With the machine on, add the olive oil in a thin stream.
3. Add the olives and pulse until coarsely chopped.
4. Season the pesto with pepper.

mint, capers, garlic, lemon zest, red pepper, extravirgin olive oil, mixed olives, freshly ground pepper

Taken from www.foodandwine.com/recipes/olive-mint-pesto (may not work)