Basil & Preserved Lemon Pesto

Basil & Preserved Lemon Pesto
4.3 from 3 ratings
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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
servings
Noah Fecks
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.
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