Basil & Preserved Lemon Pesto

Recipe comes courtesy of 'The Art of The Cheese Plate' by Tia Keenan
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
193
Calories Per Serving
Deliver Ingredients
Makes
Makes 1 cup

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

Total Fat
20g
30%
Sugar
1g
N/A
Saturated Fat
2g
12%
Cholesterol
0.4mg
0.1%
Protein
2g
4%
Carbs
5g
2%
Vitamin A
69µg
8%
Vitamin C
21mg
35%
Vitamin E
2mg
12%
Vitamin K
108µg
100%
Calcium
59mg
6%
Fiber
2g
8%
Folate (food)
22µg
N/A
Folate equivalent (total)
22µg
5%
Iron
1mg
7%
Magnesium
29mg
7%
Monounsaturated
13g
N/A
Niacin (B3)
0.5mg
2.3%
Phosphorus
44mg
6%
Polyunsaturated
3g
N/A
Potassium
157mg
4%
Sodium
20mg
1%
Zinc
0.6mg
4.1%