Title: Caper, Raisin, and Lemon Pesto
Categories: Sauces, Capers
Yield: 1 Servings

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

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 on May
26, 1998