Directions:

Rinse capers well and soak 30 minutes in cold water to cover by 3 inches (to remove excess salt). Drain capers well.

With a vegetable peeler, remove six 2 1/2- by 1/2 inch strips of zest from lemon and finely chop.

Halve lemon and squeeze enough juice to measure 4 teaspoons, or to taste.

In a food processor, combine capers, zest, juice, parsley, raisins, shallot, 1 tablespoon water and pepper. With motor running, add oil in a stream and puree until smooth.

Season pesto with salt if neccessary. Pesto keeps, covered and chilled, one day. Serve with chicken or fish.