Directions:
- Rinse capers well and soak in cold water to cover by 3 inches 30 minutes (to remove excess salt). Drain capers well.
- With a vegetable peeler remove six 2 1/2- by 1/2-inch strips zest from lemon and finely chop. Halve lemon and squeeze enough juice to measure 4 teaspoons, or to taste. In a food processor combine capers, zest, juice, parsley, raisins, shallot, water, and pepper. With motor running, add oil in a stream and puree until smooth. Season pesto with salt if necessary. (Pesto keeps, covered and chilled, 1 day.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.27 Kcal (2664 kJ) | ||
| Calories from fat | 399.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.42g | 68% | |
|---|---|---|---|
| Sodium | 6725mg | 280% | |
| Potassium | 275.52mg | 6% | |
| Total Carbs | 35.8g | 12% | |
| Sugars | 14.72g | 59% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 32.2mg | 54% | |
| Iron | 1.2mg | 6% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 307.07 Kcal (1286 kJ) | ||
| Calories from fat | 192.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.44g | 68% | |
|---|---|---|---|
| Sodium | 3245.54mg | 280% | |
| Potassium | 132.97mg | 6% | |
| Total Carbs | 17.28g | 12% | |
| Sugars | 7.11g | 59% | |
| Dietary Fiber | 1.45g | 12% | |
| Protein | 0.75g | 3% | |
| Vitamin C | 15.5mg | 54% | |
| Iron | 0.6mg | 6% | |
| Calcium | 16.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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