Preserved lemon is a pickled lemon that is used as a condiment in South Asian and North African cuisine, as explained by Wikipedia. Its texture and flavor bring a unique element to a standard sauce -- pesto, in this case -- and is perfect for pairing with seafood.
We recommend this recipe for a mild white fish like sea bass, in a light preparation like pan searing.
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Preserved Lemon Pesto
Ingredients:
For quick preserved lemons:
Cooking Directions:
For creating quick preserved lemons (no blender required)
- In a pot large enough to hold the lemons, dissolve the sugar and salt in the water over medium heat. Add the lemon juice and spices and bring to a boil.
- Reduce to a simmer, add the lemons and simmer for 10 minutes.
- Remove from heat, let the lemons cool and transfer them with their brine to an airtight container.
- The preserved lemons keep, covered and chilled, for months. Yields 1L, depending on size of lemons.
To make the pesto
- Simmer preserved lemons in water for 5 minutes. Strain and chop. Discard water
- Place preserved lemons, shallot, garlic, water and pepper jar of the EXPEDITOR™600 series culinary blender and begin to chop set to 5.
- Add oil to dosing cup in 2 batches.
- Once homogenous, incorporate herbs. Taste and adjust with zest
- Keep covered and refrigerate. Yields 550g.x
Note: This recipe was written for a specific member of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
