Caper, raisin, and lemon pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Capers |
| 1 | Lemon | |
| ¼ | cup | Flat-leafed parsley; fresh, packed |
| 2 | tablespoons | Golden raisins |
| 1 | tablespoon | Chopped shallot |
| 1 | tablespoon | Water |
| ¼ | teaspoon | Freshly ground black pepper |
| 3 | tablespoons | Extra virgin olive oil |
Directions
With a vegetable peeler, remove six 2 inch strips zest from a 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.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 26, 1998