Pesto from Southern Italy

Ingredients for 2 servings:

• 1 cup parsley leaves, flat
• 2 tbsp almonds, blanched
• 2 tbsp capers
• ¼ cup light raisins
• ¼ cup boiling water
• 1 tsp lemon zest from an organic lemon
• 6 anchovies
• 1 tbsp shallot(s), diced
• ½ tsp chili, crushed
• olive oil
• Sea salt

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with parsley, almonds, capers, raisins, lemon and anchovies

1 cup corresponds to 250 ml in a measuring jug. First, soak the raisins in hot water for 30 minutes. Chop the almonds, capers, and diced shallots in a food processor and place them in a bowl. Now chop the parsley leaves and the soaked raisins (without the water) and add them to the bowl. Drain the anchovies a little, mash them with a fork, and add them to the bowl. Add the chili, lemon zest, and olive oil to the chopped ingredients and mix well. Add more olive oil if necessary, but it shouldn’t be too oily. Season with sea salt. Pasta is ideal for this, but preferably one with enough surface area and cutouts for the pesto to adhere well, such as fusilli. Grated hard cheese doesn’t necessarily go well with this pesto; in my opinion, the light, fresh flavor would suffer.