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.

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Chunky Lemon & Pine Nut Salsa

Total Time 10

Servings people

Ingredients

1 large handful roast pine nuts
1 lemon
1 small bunch dill, basil or parsley
4 tablespoons extra virgin olive oil

Instructions

Peel lemon using a knife to cut off the peel. Chop lemon flesh into small dice, discarding any seeds as you go.
Chop the herbs.
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).

Variations & Substitutions

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.