Caper Pesto
Ingredients
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60 ml (1/4 cup) capers, rinsed and chopped
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1 french shallot, chopped
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30 ml (2 tbsp) pine nuts, toasted and coarsely chopped
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1 bunch of chopped basil
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15 ml (1 tbsp) sherry vinegar
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60 ml (1/4 cup) extra virgin olive oil
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Espelette pepper, to taste
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Pepper and salt, to taste (capers are salty)
Preparation
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1. 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.
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2. Serve with fish, on burgers, with a smoked salmon and cheese bagel or simply with chips.
