Caper, Raisin, and Lemon Pesto

1. 1

   Rinse capers well and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt).

2. 2

   Drain capers well.

3. 3

   With a vegetable peeler remove six 2 1/2- by 1/2-inch strips zest from lemon and finely chop.

4. 4

   Halve lemon and squeeze enough juice to measure 4 teaspoons, or to taste.

5. 5

   In a food processor combine capers, zest, juice, parsley, raisins, shallot, water, and pepper.

6. 6

   With motor running, add oil in a stream and puree until smooth.

7. 7

   Season pesto with salt if necessary.

8. 8

   (Pesto keeps, covered and chilled, 1 day.)

* Per serving · 4 servings · Values may vary.

No additional tips available.