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Categories:
capers lemon flat-leafed parsley golden raisins shallot water freshly ground black pepper extra-virgin olive oil
Viewed: 84 - Published at: 4 years agoIngredients
- 1/4 cup salted capers
- 1 lemon
- 1/4 cup packed fresh flat-leafed parsley leaves
- 2 tablespoons golden raisins
- 1 tablespoon chopped shallot
- 1 tablespoon water
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Method
- Rinse capers well and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt).
- Drain capers well.
- With a vegetable peeler remove six 2 1/2- by 1/2-inch strips 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, 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, 1 day.)
