 |
| Basil pine nut lemon sauce on seared chicken thigh |
Modified the Italian pesto sauce into this
rough chop lemony version, far less oily for use in summer dishes, and basil stays
bright green in lemon juice. Serve with simply cooked chicken thigh, or fish
filet, or noodle.
1. Cut a good handful of basil into small
pieces.
2. Dry roast pine nut until fragrant,
roughly chop into pieces.
3. Mix basil with pine nut, a table spoon
olive oil and enough lemon juice to cover, season with salt.
No comments:
Post a Comment