Recipe - Caper Raisin And Lemon Pesto

One fourth cup Capers
1 Lemon
One fourth cup Flatleafed parsley; fresh,
packed
2 tablespoon Golden raisins
1 tablespoon Chopped shallot
1 tablespoon Water
One fourth teaspoon Freshly ground black pepper
3 tablespoon 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 gigimfg@ix.netcom.com on May
26, 1998