Caper, Raisin and Lemon Pesto

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Caper, Raisin and Lemon Pesto

 

1/4 cup salted capers

1 lemon

1/4 cup packed fresh flat-leafed parsley leaves

2 tbsps. golden raisins

1 tbsp. chopped shallot

1 tbsp. water

1/4 tsp. freshly ground black pepper

3 tbsps. extra-virgin olive oil

 

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 necessary. Pesto keeps, covered and chilled, one day.

Makes 4 servings.

 

 

 

 

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