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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.

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