You can basically add (or not) anything you have mood for. You can also go for classics à la pesto genovese and add some extra pine nuts, garlic, Parmesan or Pecorino Cheese. In this case, be sure that you consume it quicker as it may get bad, approximately within a week.
Basil and Lemon Pesto is a great fix for pastas, spicy meats or bruschettas. My personal favourite is a pairing with white fish. Let’s get inspired!
Total Time: 10 minutes
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35g of fresh basil, washed and hardly chopped
2 splashes from lemon
A pinch of sea salt
3 tablespoons of olive oil
3 pieces of a beautiful Cod Fish (Pangasius, Halibut or any favourable fish optional)
Sea salt, ground black pepper, olive oil
Lemon wedges to finish
French fries and Feta Cheese to serve with, inspired by my Mediterranean Fish Recipe