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PINE NUT, CAPER AND RAISIN CONDIMENT
1/4 cup pine nuts
1/4 cup each dark and golden raisins, chopped (or 1/2 cup dates, chopped)
3 tablespoons salt-packed capers, rinsed well
Juice and finely chopped zest of 1 lemon
1 teaspoon olive oil
1 tablespoon chopped parsley
Salt and pepper to taste
Spread the pine nuts in a small baking pan and place in a preheated 325 degrees oven until they turn golden brown. Combine with the raisins, capers, lemon zest and olive oil, and let rest at room temperature for 1 hour. Add the parsley and lemon juice. Taste, then season with salt (if needed) and pepper. Makes 1 cup - Works well on leafy greens, or as a topping for barbecued fish. |
