Pesto di Capperi | The Foodie Pilgrim

By John, 26 July, 2020

Region

Description

Caper 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