Caper Pesto

The tiny Italian island of Pantelleria is best known for producing some of the most flavorful capers around.

The biggest capers they grow have the strongest flavors but a soft texture, making them perfect for grinding into pesto. They combine the capers with toasted almonds, extra virgin olive oil, and a bit of parsley and basil. The flavor packs a big caper punch. Use it to top crostini for appetizers, or dress good pasta with a spoonful of caper pesto and a sprinkling of toasted bread crumbs.