Caper, Raisin, and Lemon Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve the pesto with grilled or sautéed scallops, chicken, or fish. Can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. Rinse capers well and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt). Drain capers well.
2. 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.)
|
|