Recipe: Frances Mayes’ Sicilian Citrus Pesto

Frances Mayes was catapulted to fame when her book, “Under the Tuscan Sun,” landed on bookstore shelves two decades ago. Now she has a new cookbook out — “Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun” (Abrams Books, $35) — that highlights some of Italy’s tastiest pasta dishes.

If you’re making a seafood dish, try this citrus pesto which marries well with simple seafood pastas such as crab, sauteed halibut, sole and shrimp, Frances Mayes writes in “Pasta Veloce.” The tangy citrus wakes up grilled chicken too.

“The recipe doubles easily but it’s assertive, so this small amount is usually sufficient,” she says. For a great dip, mix this pesto with half a cup of cream cheese, she says.

Sicilian Citrus Pesto

Makes about 1 cup, enough to dress 12 to 14 ounces of pasta

INGREDIENTS

2 cups lightly packed fresh basil leaves

2 cloves garlic, quartered

¼ teaspoon coarse salt

3 tablespoons fresh orange juice<...