Recipe: Caper Pesto

I was pretty sure that I had already posted this recipe at some point in the far-distant past, but apparently I didn't.  That's kind of surprising to me, since both I and my husband are pretty fond of this sauce.  We used to top pasta with it on a pretty regular basis when I was still an accountant (remember: I am In Recovery), so I can tell you from personal experience that it freezes quite well. 

Right now I'm starting to see more and more basil in the store and at the farmer's market.  This is a wonderful thing, because fresh basil is one of the most delicious things in the whole wide world.  I don't know if you have this problem, though: it goes bad almost instantly.  I've tried everything I can think of and nothing seems to work for very long.  I decided to make and stockpile frozen stocks of pesto so I can have that great summery flavor even in the dead of winter. 

Caper Pesto (makes 4 cups; approx. $2.21/cup.  One cup can top pasta for 2 - 4 people.)

1/2 cup capers, drained

1/2 cup pine nuts

1 generous bunch basil

6 generous tablespoons minced garlic

1/2 cup grated peccorino cheese

1/2 cup olive oil

1 tablespoon lemon juice, or more to taste

Equipment:

• Food processor

1. Combine all ingredients in the food processor.
2. Process until smooth. 
3. Serve, or freeze until needed. 

Comments

[Natasha - 5 Star Foodie]

This sounds like a fabulous idea to use capers in a pesto, can't wait to try it! I usually get the living basil in a little pot and that one usually lasts up to a week which I think is pretty good.

[The Duo Dishes]

Yeah, love this as a dipping sauce or tossed lightly over penne. It would have many uses.

[Sophie]

Caper pesto: what a clever idea!! I happen to have a large open jar of capers in my fridge! So, thanks!

[Fearless Kitchen]

Sophie - Definitely give it a try. The Spouse absolutely loves capers, so this is always a favorite with him.

Duo - Thanks! I've stuffed little cherry tomatoes with it as an hors d'oeuvre too.... that went over pretty well.

Natasha - Living basil would be good, but I've never been able to get enough out of it to work with. Sometimes if I get basil that still has roots attached I can put them in a glass of water and keep them for a good long time, but that's really it.