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.

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