Garlic, Parsley - Oregano Pesto with Capers & Olives
Serve with cold beets, fresh egg noodles, or spread on toast, then covered with tomatoes. You could eat it with most anything.
1 small sliced country bread
2 tablespoons aged red wine vinegar
1 garlic clove-coarsely chopped
Sea salt and ground pepper
¼ cup oregano leaves
3 tablespoons drained capers
1 cup chopped parsley
½ cup pine nuts or walnuts
2 tablespoons pitted Greek olives
½ olive oil
Remove the crusts from the bread, and then soak it in vinegar on a plate. Pound the garlic with ½ teaspoon salt in a mortar until smooth, and then work in the oregano, capers, nuts, and olives until you have a coarse puree. Add the bread and the olive oil and work until the pesto is well amalgamated. Season with pepper taste for vinegar and add a little more if you think it needs it. The pesto will be very thick.