Caper pesto
An unusual pesto that pleasantly surprises. Nice on pasta, excellent as a spread. A dish that recalls the warmth of the Eolian islands, summer time and divine dining. This is the basic recipe.
- Prep Time 30 Minutes
- Cook Time 10 Minutes
- Total Time 30 Minutes
- Serves 4 People
- Calories 300 kcal
Ingredients
- 160 grams of salted capers
- 40 grams of almonds
- 20 grams of fresh basil
- olive oil
Instructions
- Soak the capers in mineral water for 10 minutes, rinse and repeat twice
- Toast the almonds in a pan without oil
- Dry the capers, let the almonds cool down
- Slowly add oil while blending the ingredients
Notes
Caper pesto is easy to prepare. And unlike the renowned Genovese version, there are no bounding rules. You may add some mint. Or even oregano and garlic.When prepared to season pasta, cherry tomatoes can be added. Don't blend them but rather add them together with the pesto on the pasta. Toasted almonds have a nice nuttiness to them. This can be done in a pan or in an oven. 15 minutes at 180 degrees. The abundance of the Eolian islands is legendary. Both sea as land supply delicious ingredients.Store the caper pesto in the fridge for about 4 days. Top it off with olive oil to stretch the conservation time.For longer conservation, better use the freezer. Let it thaw, don't use the microwave.
