4 tbsp. capers, rinsed and chopped
1 french shallot, chopped
2 tbsp. pine nuts, toasted and coarsely chopped
1 bunch of chopped basil
1 tbsp. sherry vinegar
4 tbsp. extra virgin olive oil
Espelette pepper, to taste
Pepper, to taste
Salt, if necessary (capers are salty)
In food processor, combine all ingredients and mix to obtain a coarse texture (if you prefer, you can also use a large mortar). Set aside.
Serve with fish, on burgers, with a smoked salmon and cheese bagel or simply with chips.
Recipe from Louis-François Marcotte