LEMON AND PINE NUT PESTO
(recipe by Lugar de Olhar Feliz)
- 2 organic or non-treated lemons
- a small clove of fresh garlic
- 2 heaped tbs of peeled pine nuts
- a pinch of salt
- olive oil
Remove the zests from the two lemons, preferably still slightly green (avoiding the pith).
Carefully peel one lemon to remove all the pith, remove the pips and cut into pieces.
Blend the lemon and the zest then add the pine nuts.
Once the larger pieces have been ground, progressively add the olive oil until the mixture forms a firm, creamy paste.
Keep refrigerated and serve in individual ramekins to accompany fish served cold, prawns, asparagus, avocado and bruschettas; alternatively spread on toast and grill lightly.