Monday, June 11, 2007

Marjoram Pesto with Capers and Olives

1 small slice country bread
2 tablespoons aged red wine vinegar
1 garlic clove, coarsely chopped
Sea salt and freshly ground pepper
1/4 cup marjoram leaves
3 tablespoons drained capers
1/2 cup pine nuts
1 cup finely chopped parsley
2 tablespoons pitted Greek olives
1/2 cup extra virgin olive oil

Remove the crusts from the bread, then soak the bread in the vinegar on a plate.

Pound the garlic with 1/2 teaspoon salt in a mortar until smooth, then work in marjoram, capers, pine nuts, parsley and olives, until you have a coarse puree. Add the bread and the olive oil and work until the pesto is well amalgamated. Season with pepper, taste for vinegar, and add a little more if you think it needs it. The pesto will be very thick.

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