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Caper Pesto

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Caper Pesto


  • 60 ml (1/4 cup) capers, rinsed and chopped

  • 1 french shallot, chopped

  • 30 ml (2 tbsp) pine nuts, toasted and coarsely chopped

  • 1 bunch of chopped basil

  • 15 ml (1 tbsp) sherry vinegar

  • 60 ml (1/4 cup) extra virgin olive oil

  • Espelette pepper, to taste

  • Pepper and salt, to taste (capers are salty)


  1. 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.

  2. 2. Serve with fish, on burgers, with a smoked salmon and cheese bagel or simply with chips.

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