Caper and Basil Pesto
A salty, savory pesto using capers and parsley to complement the fresh basil leaves.
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Ingredients
- 2 cups Fresh basil leaves
- 1/2 cup Fresh flat-leaf parsley
- 3 tablespoons Capers, drained and rinsed
- 1/3 cup Toasted pine nuts
- 2 whole Garlic cloves, peeled
- 1/2 cup Extra virgin olive oil
- 1/2 cup Grated Kefalotyri or Pecorino cheese
- 1 tablespoon Lemon juice
- 1/4 teaspoon Black pepper
- 1 pinch Sea salt(optional)
Instructions
- 1
Place the toasted pine nuts and garlic cloves into a food processor and pulse until finely minced.
- 2
Add the fresh basil leaves, parsley, and drained capers to the food processor.
- 3
Pulse the mixture several times until the greens are coarsely chopped and combined with the nuts.
- 4
While the processor is running on low, slowly drizzle in the extra virgin olive oil in a steady stream.
- 5
Stop the processor and scrape down the sides with a spatula to ensure even blending.
- 6
Add the grated cheese, lemon juice, and black pepper, then pulse briefly to incorporate.
- 7
Taste the pesto before adding salt, as the capers and cheese provide significant natural saltiness.
- 8
Transfer to a glass jar and top with a thin layer of olive oil to prevent browning before storing.
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