My friend Liz forwarded me an email she received with a selection of pesto recipes which are attributable to Southern Italy. They included garlic pesto, mint + parsley pesto and this very interesting caper pesto.
I don’t have a photo of the pesto alone as I wasn’t planning to do a post about it but after the pasta was tossed and I took the first bite, I knew I had to share it.
I served it over pasta (of course) with a pan roasted Lane Snapper (local catch) — and because I like a balanced meal, I threw in a handful of grape tomatoes and french cut beans and lots of torn basil.
4 ounces (2/3 cup) salted capers, rinsed well
2 anchovy fillets
2 cloves garlic
1/2 cup loosely packed parsley
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 tablespoon white or red wine vinegar
1/2 cup extra-virgin olive oil
Note: It also makes a good base for other dishes. I used a few spoonfuls to start a caponata.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.