Raclette with lemon and caper pesto

Raclette with lemon and caper pesto

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free
Nutritional value / person: 958 kcal
, Fat: 81 g
, Carbohydrate: 3 g
, Protein: 53 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Lemon and caper pesto

60 g capers, rinsed, drained
2 organic lemons, grated zest and 2 tbsp of juice
20 g almonds, roasted
1 bunch peppermint
1 bunch flat-leaf parsley
1 dl olive oil
½ tsp salt
a little pepper


800 g raclette cheese in slices
2 tbsp almonds, roasted, roughly chopped
50 g caper berries, rinsed, drained
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How it's done

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Lemon and caper pesto

Place the capers in a measuring cup along with all the other ingredients up to and including the oil, puree, season.


Place the cheese slices in the raclette pans and melt under a raclette grill for approx. 8 mins. Top with some pesto, almonds and capers.

Good to know
Serve with: Toasted bread or skin-on boiled potatoes

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