Home grown mint and parsley cut just five minutes before blending with a bit of lemon juice and last season’s preserved capers given to me by the Mayor yesterday, to make the most heavenly caper pesto. These are the flavors that I love, and it is indeed one of the best things life has to offer to be able to eat such fresh food.
We are now approacing the middle of a Mediterranean summer. Although many people tell me that it is too hot, this is perfect for me. The sunshine gets me strength both mentally and physically. Hell for me would be a cool place with dim lighting. The sunshine gives me energy as does the vibrancy of the colorful environment, the light on the island is amazing and one of the reasons why I think that photographs are so appealing even those from a regular ipad with no special lenses. We see a rose colored world here without any need of the specs !
Caper season is here and the yield from our garden was less than last year but we can harvest some more after an interval of a week. It is hard to believe that a flower so delicate and beautiful produced a fruit that is quite undistinctive in appeareance while it is still on the tree, but after preservation in brine and salt, the fruit comes to life again, both in flavor and color as it takes on the hue of green olives and the flavor that is an acquired taste to most becomes alive. Not to us islanders though as it is a flavor we have known all our life.
I had a great cooking session with the Mayor this week and with the produce from his village, here is a recipe for caper pesto.
2 cloves garlic, peeled
1 1/2 cups capers
1 cup chopped flat-leaf parsley
1 cup chopped fresh mint, leaves picked
1 cup flaked almonds
12 tablespoons really good extra virgin olive oil
freshly ground black pepper
1/4 lemon squeezed
1/2 cup freshly grated pecorino cheese,
Roughly chop the garlic, capers, parsley and herbs and put them into a bowl. Add all the other ingredients. Blitz with a hand blender or in the food mixer. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a sweetener of your choice if you find it too tart (sugar, stevia, honey, the tip of a teaspoon is enough)
This recipe is vegetarian, vegan and gluten free.
And on last Monday’s show, the Mayor and I on local food ….