"Discover the Authentic Flavors of Italy's Island with Summery Tomato and Caper Pesto Recipe"
Katie Parla, author of "Food of the Italian Islands," highlights the underappreciated pestos of Southern Italy, including Pesto Pantesco from the island of Pantelleria. This rosy, tomato-based pesto is made with hand-harvested capers preserved in sea salt, fresh tomatoes, almonds, garlic, olive oil, basil, and mint. Parla suggests adding additional herbs to enhance the flavor when using American tomatoes. Pesto Pantesco can be served with pasta, vegetables, potatoes, crostini, or sautéed fish or chicken.