... tangy, salty, lemony, cheesy, fermented, aromatic ...
A while back, I started a batch of preserved lemons; Lots of salt, spices, and time.
They’re kept with more salt than you would use for a standard fermentation. Still, with time, it allows the lemons to soften in both flavor and texture, takes away the bitterness of the pith, and creates this umami element that is so damn delicious, unique and useful.
You can find them in your local specialty grocery or online or make them yourself at home!
(Recipe soon to come…you know it!!)
We’ll be using these homemade preserved lemons in many things here and there throughout the recipes on the blog, but I’m on a mission right now.
I’m in a definite pesto mood.
I think a special lemon pesto will be made with these lovely salty lemons…
- Ingredients -
Preserved Lemons: Homemade and preserved in salt, these have a far more mellow lemon flavor, less tang, far less bitterness from the pith, and an umami boost due to the fermentation/preservation process, making a unique lemon flavor experience overall. What’s great is that you won’t have to add salt because the lemons are already preserved in salt. So, all the salt we need is already in there! However, if you find it too salty for your taste, please rinse some out to remove some of the salt. I, myself, am going whole salt, baby.
Citric Acid: This acts as a natural preservative, adds tang back into the pesto, and helps create the cheesy flavor with the…
Nutritional Yeast: Adds a cheesy and savory flavor to many dishes (as well as an extra boost of vitamins and minerals, including B12, if fortified).
Slivered Almonds: Easier to process (with zero brown casings) to help create that gentle creaminess you need.
Extra Virgin Olive Oil: Adds a mild grassy bitterness in flavor, also helps richen and blend everything.
Fresh Chives: Yes, I know! We’re not adding garlic to this recipe (although you could)!! Shocking, I’m sure. However, the fresh chives play nicely with the umami and lemony-ness of the pesto. Does great solo here, no garlic needed.
Ground Black Pepper: To finish everything off and tie it together.
So, how do I use preserved-lemon pesto?
Pasta: Use on hot pasta or as a secret ingredient in a pasta salad!
Salad: Blend some preserved-lemon pesto with champagne vinegar -or- lemon juice and extra virgin olive oil. It makes a fabulous salad dressing!
Pizza: Mix a bit of preserved-lemon pesto with some water, and drizzle over a hot pizza fresh out of the oven!
Sandwiches: Mix some preserved-lemon pesto with some vegan mayo, and use it for a surprising sandwich spread!
Compound Butter: Is dinner’s side veg somewhat bland? Add vegan butter mixed with preserved-lemon pesto. Boom! Instant flavor.
Charcuterie: This has dip, spread, and compound butter possibilities (and more!), so preserved-lemon pesto is an awesome addition to any charcuterie board.
This is also quite a concentrated pesto, so you can use less when serving.
Enough chatterboxin’. Let’s get to it!
AuthorGinny ClarkCategoryDinner, Lunch, Sides & ExtrasDifficultyBeginnerIf you desire less salt in your pesto, feel free to rinse the lemons at this point.
Snip chives with scissors into smaller pieces (they don’t have to be perfect, they’ll get blended later anyways).
Place all ingredients into a food processor / high-speed blender.
Cover securely, and slowly ramp up speed to med-high, tamping down as needed, until it’s until homogeneous -or- reaches your desired consistency.
Store long-term in the freezer in a sealed container, for up to 6-months.
Store in the fridge for immediate use, for up to 2-weeks.
Ingredients
Directions
If you desire less salt in your pesto, feel free to rinse the lemons at this point.
Snip chives with scissors into smaller pieces (they don’t have to be perfect, they’ll get blended later anyways).
Place all ingredients into a food processor / high-speed blender.
Cover securely, and slowly ramp up speed to med-high, tamping down as needed, until it’s until homogeneous -or- reaches your desired consistency.
Store long-term in the freezer in a sealed container, for up to 6-months.
Store in the fridge for immediate use, for up to 2-weeks.
