Caper Pesto Recipe
INSPIRED BY CYPRUS
Capers are the edible flower buds of a bush that thrives in the hot and dry climate of Mediterranean countries like Cyprus. Their harvesting is laborious. One by one, capers are picked by hand due to their delicate nature. They are then sorted by size, and dried or brined.
Capers are a very old commodity. They likely originated in western and central Asia, and there’s mention of them on clay tablets dating back nearly 5,000 years ago.
SAVE FOR LATER
Makes 1 cup
1/4 cup shelled almonds
3 cups baby arugula
3 tablespoons capers, plus 4 teaspoons liquid from jar
1/2 cup freshly grated Parmigiano Reggiano cheese
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the almonds until a fine crumb forms. Add the arugula and capers, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
On the island of Cyprus, halloumi is recognized as the national cheese. But feta could be just as easily found and enjoyed, and it hails from its neighbor and friend Greece. Feta is a versatile cheese used as a garnish or as the main ingredient, much like halloumi.
In Cyprus, sheftalia is a barbecued street food. Its name comes from the Turkish word for kebab. One theory claims the dish got its name from a street vendor who is credited for having invented it.