Caperberry Mint Pesto
Brighten up your dishes with the bold, zesty flavors of Caperberry Mint Pesto! This unique twist on a classic pesto combines the briny tang of caperberries with fresh mint and basil, creating a vibrant herbaceous spread that’s perfect for pasta, grilled meats, or roasted vegetables. Lightly toasted pine nuts add a subtle nuttiness, while Parmesan, garlic, and a splash of fresh lemon juice enhance the pesto's savory depth. Finished with extra virgin olive oil for a silky texture, this no-cook recipe comes together in just 15 minutes and is both versatile and utterly irresistible. Store it in the fridge for up to a week—if it lasts that long! Keywords: caperberry pesto, mint basil pesto, zesty homemade pesto, easy no-cook sauce.
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Recipe Information
Ingredients
- 0.5 cup Caperberries (rinsed and drained)
- 1 cup Fresh mint leaves
- 0.5 cup Fresh basil leaves
- 0.25 cup Pine nuts (lightly toasted)
- 0.25 cup Parmesan cheese (grated)
- 2 Garlic cloves (peeled)
- 2 tablespoons Lemon juice (freshly squeezed)
- 0.5 cup Olive oil (extra virgin)
- 0.25 teaspoon Salt (to taste)
- 0.125 teaspoon Black pepper (freshly ground, to taste)
Instructions
Rinse the caperberries thoroughly to remove excess brine, then drain well.
Lightly toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant. Set aside to cool slightly.
In a food processor, combine the caperberries, mint leaves, basil leaves, toasted pine nuts, Parmesan cheese, and garlic cloves.
Pulse the mixture a few times until everything is coarsely chopped.
Add the lemon juice, salt, and black pepper to the food processor. With the processor running, slowly drizzle in the olive oil through the feed tube, blending until the pesto reaches your desired consistency. Scrape the sides of the bowl as needed.
Taste the pesto and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
Transfer the pesto to a jar or bowl. It can be used immediately or stored in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 14.8 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1480 mg | 114% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
