My new favorite pesto that packs quite a punch.
Adapted from Saveur Magazine
Prep time: 5 minutes
Makes 1 cup
½ cup extra virgin olive oil
½ cup Italian/flat leaf parsley, packed
1/3 cup capers, drained
1 tbsp oregano leaves
1 tbsp white wine vinegar
½ tsp crushed red chile pepper flakes
4 anchovy fillets in oil, drained
2 large cloves garlic
Salt & pepper to taste
Process everything together in a food processor until smooth. Taste for seasoning.
Great on pasta, perfect spread on toasted foccacia, pizza or as condiment for a grilled vegetable sandwich... just to name a few choices.