Caper, Raisin and Lemon Pesto

Yield:
Makes 4 servings

Ingredients:

  1. 1/4 cup salted capers
  2. 1 lemon
  3. 1/4 cup packed fresh flat-leafed parsley leaves
  4. 2 tablespoons golden raisins
  5. 1 tablespoon chopped shallot
  6. 1 tablespoon water
  7. 1/4 teaspoon freshly ground black pepper
  8. 3 tablespoons extra-virgin olive oil
Directions:

Rinse capers well and soak 30 minutes in cold water to cover by 3 inches (to remove excess salt). Drain capers well.

With a vegetable peeler, remove six 2 1/2- by 1/2 inch strips of zest from lemon and finely chop.

Halve lemon and squeeze enough juice to measure 4 teaspoons, or to taste.

In a food processor, combine capers, zest, juice, parsley, raisins, shallot, 1 tablespoon water and pepper. With motor running, add oil in a stream and puree until smooth.

Season pesto with salt if neccessary. Pesto keeps, covered and chilled, one day. Serve with chicken or fish.



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