Title: Caper, raisin, and lemon pesto
 Categories: Sauces, Capers
      Yield: 1 Servings
 
    1/4 c  Capers
      1    Lemon
    1/4 c  Flat-leafed parsley; fresh,
           -packed
      2 tb Golden raisins
      1 tb Chopped shallot
      1 tb Water
    1/4 ts Freshly ground black pepper
      3 tb 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.