4.333335
3 ratings

Basil & Preserved Lemon Pesto

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

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. 

Ingredients

  • 1/3 Cup toasted pecans
  • 4 Cups 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. 

Nutritional Facts
Servings4
Calories Per Serving193
Total Fat20g30%
Sugar1gN/A
Saturated2g12%
Cholesterol0.4mg0.1%
Protein2g4%
Carbs5g2%
Vitamin A69µg8%
Vitamin C21mg35%
Vitamin E2mg12%
Vitamin K108µg100%
Calcium59mg6%
Fiber2g8%
Folate (food)22µgN/A
Folate equivalent (total)22µg5%
Iron1mg7%
Magnesium29mg7%
Monounsaturated13gN/A
Niacin (B3)0.5mg2.3%
Phosphorus44mg6%
Polyunsaturated3gN/A
Potassium157mg4%
Sodium20mg1%
Zinc0.6mg4.1%