Basil & Preserved Lemon Pesto
Prep Time:
Cook Time:
Servings:
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
  1. 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
  2. lemon, 1/2 teaspoon anchovy paste, and 1/2 teaspoon red pepper flakes and pulse until coarsely chopped.
  3. Add 1/4 cup extra-virgin olive oil and pulse until smooth. Season with salt and freshly cracked black pepper.
  4. Store in the refrigerator, its surface covered with a thin layer of olive oil and tightly sealed, for up to 2 weeks.