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Pesto di Capperi

By John, 26 July, 2020
Region
Italy
Description
Caper Pesto on cappelliniCaper Pesto is a zippy, zesty paste of capers with a little celery leaf and garlic with olive oil, which is to say there's not much to interfere with the caper flavor. It's  great topping for bruschetta, and it's good on pasta in small amounts when accompanying a dish that's not bursting with other flavors. We had it on angelhair with plain broiled haddock and it worked out very well.
Yield
2 Cups
Preparation time
10 minutes
Ingredients
2⁄3 c Capers (rinsed)
4 clv Garlic (crushed)
2 Dried Chili Pepper
2 c Fresh Celery Leaf (chopped)
2⁄3 c Extra-Virgin Olive Oil
Instructions
Blend all ingredients well in a food processor and store in the refrigerator until use. You can also freeze serving-size portions.
Notes
If celery leaf is hard to come by you can use fresh parsley, but the flavor will be affected (not good or bad, just different).
Source
Sicily the Cookbook

Book traversal links for Pesto di Capperi

  • Pesto Trapanese
  • Up
  • Pesto di Noce

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