A great topping on fish, this fresh pesto also makes a wonderful pasta sauce or dipping sauce for bread. This recipe is a good excuse to experiment with different cheeses.
Recipe information
Yield
makes 1 cup
Ingredients
1 or 2 small garlic cloves, peeled
1 cup packed fresh flat-leaf parsley
1/2 cup packed fresh dill
2 tablespoons chopped preserved lemon (see page 165) or 1 tablespoon grated lemon zest
2 ounces semihard cheese (page 23), grated (1/2 cup)
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
Step 1
In a food processor or blender, blend the garlic. Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined. Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.
Make Ahead
Step 2
The pesto will keep, covered, in the refrigerator for up to 5 days.
