1. Toast pecans in a dry, small saute pan over medium heat until nuts start to brown; stirring often. Add garlic and lemon zest, cook until fragrant. Be careful not to burn the zest or the garlic. Remove from pan to cool.
2. Transfer cooled mixture to bowl of a food processor. Add basil and hot sauce, process until smooth.
3. Add Plugrá Butter, salt, and pepper. Process until well combined.
4. Use immediately or shape into a log using parchment or wax paper. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or transfer to plastic wrap to store.