Serve the pesto with grilled or sautéed scallops, chicken, or fish.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 1/2 cup, serving 4

　　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

　　

Step 1

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

　　

Step 2

With a vegetable peeler remove six 2 1/2- by 1/2-inch strips 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, water, and pepper. With motor running, add oil in a stream and puree until smooth. Season pesto with salt if necessary. (Pesto keeps, covered and chilled, 1 day.)