| 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
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