Lemon & Parsley Pesto
This is a wonderful fresh green zingy sauce which is great with grilled Fish. I particularly love it with barbequed sardines. But it’s also great with baked Mackerel or panfried Hake……it’s just very summery & light.
The amount of ingredients you use is really up to you but you’ll get an idea of what to use from the list below….it’s no science!
1 bunch, about 250g of Curly Parsley
1 lemon, rind and juice
1 garlic clove
About 50-80g Parmesan (optional)
A good pinch of sea salt
A little freshly ground black pepper
80g pine nuts, toasted
About 100ml of Olive Oil
It’s important to dry toast the pine nuts, it changes the flavour and texture of them. So simple to do, just throw them into a dry pan, and keep them turning for a couple of minutes. You’ll start to see them change colour from cream to golden toast. Watch them though, don’t walk away as they burn very quickly.
In a blender/ food processor, put the parsley (minus the stalks) and roughly chopped, the garlic, parmesan (grated), salt, pepper and nuts, and oil, and pulse until you have a pesto like sauce. Add in the lemon juice and rind at the end and taste for seasoning. This will keep covered for a day or two in your fridgel
Serve this at room temperature drizzled over your favourite fish.
