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.
- 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
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.