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

Nutrition Facts

Yield: Makes 4 servings

Approximate Nutrient Content per serving:

Calories: 110

Calories From Fat: 90

Total Fat: 10g

Cholesterol: 0

Sodium: 319mg

Total Carbohydrates: 7g

Protein: 1g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.