Caper, Raisin, And Lemon Pesto Recipe

1. 1

   With a vegetable peeler, remove six 2 inch strips zest from a lemon and finely chop.

2. 2

   Halve lemon and squeeze sufficient juice to measure 4 tsp., or possibly to taste.

3. 3

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

4. 4

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

5. 5

   Season pesto with salt if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.