| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Capers, Sauces | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Capers |
| 1 | Lemon | |
| 1/4 | c | Flat-leafed parsley, fresh |
| packed | ||
| 2 | T | Golden raisins |
| 1 | T | Chopped shallot |
| 1 | T | Water |
| 1/4 | t | Freshly ground black pepper |
| 3 | T | Extra virgin olive oil |
INSTRUCTIONS
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@ix.netcom.com> on May 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 957.4mg
Potassium: 250.3mg
Carbohydrates: 22.2g
Fiber: 2.5g
Sugar: 13.1g
Protein: 1.9g