Olive Mint Pesto

This olive mint pesto is great on crackers
and on toast, I also like it on scrambled eggs.

Ingredients:
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

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