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Add a photoServings: 1
Ingredients
- 1/4 c. Capers
- 1 x Lemon
- 1/4 c. Flat-leafed parsley, fresh, packed
- 2 Tbsp. Golden brown raisins
- 1 Tbsp. Minced shallot
- 1 Tbsp. Water
- 1/4 tsp Freshly grnd black pepper
- 3 Tbsp. Extra virgin extra virgin olive oil
Directions
- With a vegetable peeler, remove six 2 inch strips zest from a lemon and finely chop. Halve lemon and squeeze sufficient juice to measure 4 tsp., or possibly to taste. In a food processor combine capers, zest, juice, parsley, raisins, shallot, water and pepper. With motor running, add in oil in a stream and puree till smooth. Season pesto with salt if necessary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 150g | |
| Calories 445 | |
| Calories from Fat 362 | 81% |
| Total Fat 41.01g | 51% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1025mg | 43% |
| Potassium 247mg | 7% |
| Total Carbs 22.77g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 13.12g | 9% |
| Protein 2.13g | 3% |
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