Basil & Preserved Lemon Pesto

Recipe comes courtesy of 'The Art of The Cheese Plate' by Tia Keenan
Contributor
Noah Fecks

Noah Fecks

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. 

4
Servings
1139
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/3  Cup  toasted pecans
  • 4  Cups  tightly packed basil leaves
  • 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. 

Nutritional Facts

Total Fat
82g
100%
Sugar
1g
1%
Saturated Fat
11g
46%
Cholesterol
1mg
0%
Carbohydrate, by difference
10g
8%
Protein
91g
100%
Vitamin A, RAE
4µg
1%
Calcium, Ca
5mg
1%
Choline, total
3mg
1%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Niacin
5mg
36%
Phosphorus, P
1384mg
100%
Selenium, Se
6µg
11%
Sodium, Na
90mg
6%
Water
42g
2%

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