Instead of the capers, parsley, and white wine, however, she uses basil leaves and lemon zest and juice to create a vibrant sauce for the dish. The lemon juice, in combination with chicken stock, is ...
Combine avocado, basil, 4 tsp lemon zest ... adding a little water if needed to achieve a sauce-like consistency. Season with salt or lemon juice to taste.
Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the cooked pasta, reserved pasta water ...
lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down. Bring to a simmer and cook, occasionally spooning the sauce ...
They come together at the end to coat the cooked meatballs with the sauce and add Parmesan cheese and basil. This cover image released by Chronicle Books ... Add the remaining 1 tablespoon of butter ...