| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Capers |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Capers |
| 1 |
|
Lemon |
| 1/4 |
c |
Flat-leafed parsley; fresh, packed |
| 2 |
tb |
Golden raisins |
| 1 |
tb |
Chopped shallot |
| 1 |
tb |
Water |
| 1/4 |
ts |
Freshly ground black pepper |
| 3 |
tb |
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
A Message from our Provider:
“Forbidden fruits create many jams”