Basil & Preserved Lemon Pesto
Basil & Preserved Lemon Pesto
Easy to make, endlessly adaptable, and full of cheese-friendly, concentrated fresh herb flavors, pesto is an indispensable sauce in pairing. Preserved lemon adds a floral quality to this version, in which the bright citrus and herbal flavors tame the sheepy heat of Ricotta Peperoncino. Reprinted from ©The Art of The Cheese Plate by Tia Keenan, Rizzoli, 2016. Photography © Noah Fecks. Click here to purchase your own copy.
Servings
4
Ingredients
- 1/3 cup toasted pecans
- 4 cup tightly packed basil leaves
- 1 garlic clove
- zest and juice of 2 lemons
- 1 teaspoon minced preserved lemon
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil
Directions
- In a food processor, combine 1/3 cup toasted pecans, 4 cups tightly packed basil leaves, 1 garlic clove, the zest and juice of 2 lemons, 1 teaspoon minced preserved
- lemon, 1/2 teaspoon anchovy paste, and 1/2 teaspoon red pepper flakes and pulse until coarsely chopped.
- Add 1/4 cup extra-virgin olive oil and pulse until smooth. Season with salt and freshly cracked black pepper.
- Store in the refrigerator, its surface covered with a thin layer of olive oil and tightly sealed, for up to 2 weeks.