Pesto ai capperi e mandorle

Pesto ai capperi e mandorle

Caper and almond pesto

By
From
Spring in Sicily
Makes
750 g
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
250g almonds, lightly toasted
250g capers in brine, drained
1-2 small red chillies, (depending on how hot you like it)
2 garlic cloves
250ml virgin olive oil
salt and pepper

Method

  1. Put all the ingredients into your food processor and blend to a chunky paste. Do not over-process this pesto as I think it is best if you can still see small chunks of the almonds and capers.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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