Mint pesto

Ingredients for 1 servings:

• 50 g walnut kernels
• 50 g pistachio kernels
• 5 tbsp mint leaves
• 2 tsp oregano leaves
• 6 tbsp olive oil
• 1 small garlic clove(s)
• 2 tsp capers, pickled in salt
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 20 minutes

with fresh mint, capers and nuts

Blend the roasted walnuts, pistachios, herbs, and olive oil in a food processor or with a hand blender until smooth. Finely chop the garlic clove and stir in. Rinse the capers, chop them quite finely, and stir in. Let everything sit in the refrigerator overnight. Remove about 1 hour before serving, season again with salt and pepper, and then mix with pasta or potatoes as desired.