La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4010/Caper%2c_Raisin_and_Lemon_Pesto
Caper, Raisin and Lemon Pesto
Yield: Makes 4 servings
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:
Rinse capers well and soak 30 minutes in cold water to cover by 3 inches (to remove excess salt). Drain capers well.
With a vegetable peeler, remove six 2 1/2- by 1/2 inch strips of 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, 1 tablespoon water and pepper. With motor running, add oil in a stream and puree until smooth.
Season pesto with salt if neccessary. Pesto keeps, covered and chilled, one day. Serve with chicken or fish.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/4010/Caper%2c_Raisin_and_Lemon_Pesto