Caperberry & Mint Pesto

• 50 g caperberries
• 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

1. Pick the stalks off the caperberries and blend with the mint pesto.
2. Place into an air-tight container and store in the fridge.
3. Mint Pesto: Pick the leaves of the herbs.
4. Place the basil, parsley and mint, pine nuts, garlic and parmesan in a fast liquidizer, pulse till blended.
5. Stop and scrape down the sides frequently while blending.
6. With the motor running slowly pour in the olive oil until it is thoroughly combined.
7. Season to taste with the salt and freshly ground pepper.

caperberries, sweet basil, parsley, mint, nuts, garlic, parmesan cheese, olive oil, salt, pepper

Taken from www.food.com/recipe/caperberry-mint-pesto-54422 (may not work)