Ingredients

• 2 tablespoons mint leaves
• 2 tablespoons capers drained
• 2 large garlic cloves
• ½ teaspoon finely grated lemon zest
• ¼ cup olive oil
• 1 cup pitted mixed olives such as Calamata and Cerignola
• 1 cup bread crumbs
• 1/3 cup whole milk
• 1 egg
• 1 scallion thinly sliced
• 1 ½ pounds ground beef or turkey
• 1 pound pasta
• Freshly grated Parmesan cheese

Instructions

1. In a food processor pulse the mint with the capers, garlic and lemon zest. Add the olive oil in a thin steam.
2. Add the olives and pulse until coarsely chopped. Season with pepper to taste and set aside.
3. Mix bread crumbs, egg, milk and scallion. Add ground meat and ½ cup olive-mint pesto.
4. Brown meat and serve over pasta with extra pesto.

Comments: 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.