Caper, Raisin, and Lemon Pesto

• 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

1. Rinse capers well and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt).
2. Drain capers well.
3. With a vegetable peeler remove six 2 1/2- by 1/2-inch strips zest from lemon and finely chop.
4. Halve lemon and squeeze enough juice to measure 4 teaspoons, or to taste.
5. In a food processor combine capers, zest, juice, parsley, raisins, shallot, water, and pepper.
6. With motor running, add oil in a stream and puree until smooth.
7. Season pesto with salt if necessary.
8. (Pesto keeps, covered and chilled, 1 day.)

capers, lemon, flatleafed parsley, golden raisins, shallot, water, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/caper-raisin-and-lemon-pesto-14598 (may not work)