If you haven’t ever used diced lemon flesh you are in for a real TREAT!
It’s one of my favourite ways to add an explosion of lemony goodness to a sauce.
This is perfect with fish or chicken but it’s also a surprisingly beautiful way to bring veggies to life.
I love it with cooked greens or asparagus.
And feel free to play around with the types of citrus and nuts and herbs – use this as a template to create your own chucky salsa extravaganza!
If you want to make it ahead – leave the pine nuts separately – they go soft unless added at the last moment.
Chunky Lemon & Pine Nut Salsa
Ingredients
- 1 large handful roast pine nuts
- 1 lemon
- 1 small bunch dill basil or parsley
- 4 tablespoons extra virgin olive oil
Instructions
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Peel lemon using a knife to cut off the peel. Chop lemon flesh into small dice, discarding any seeds as you go.
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Chop the herbs.
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Combine pine nuts, diced lemon, herbs and olive oil in a small bowl. Taste and season with a pinch of salt (or more if needed).
Recipe Video
Variations & Substitutions for Lemon & Pine Nut Salsa
creamy – replace the olive oil with commercial mayo, greek yoghurt or hummus.
different nuts – also fab with almonds, cashews, walnuts, hazelnuts or macadamias.
nut-free – the lemon salsa is EXCELLENT with olives or sunflower seeds. I’m keen to try it with capers or artichokes.
different citrus / fruit – lime, orange, mandarin, grapefruit or pomegranate seeds.
Waste Avoidance Strategy
pine nuts / extra virgin olive oil – keep them in the pantry.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
dill – best to use for another meal.
basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
Problem Solving Guide
bland – more salt! Or some more lemon juice. Or add in a flavour bomb.
Prepare Ahead
Yes! Just make as per the recipe but keep the pine nuts separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
More Recipes Similar to Chunky Lemon & Pine Nut Salsa
- Quick Chicken with Parsley Walnut Salsa
- Burgers with Mint & Almond Salsa
- Salmon with Pistachio Salsa & Ginger Cream
- Amrita’s Chicken with Sun-Dried Tomato & Feta Salsa
- Fish with Olive Lemon Salsa
With love
Jules x
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