Ingredients
- 110 g fresh leaves of basil
- 150 ml extra virgin olive oil
- 50 g pistachio nuts
- 1 cloves garlic
- 50 freshly grated parmesan
- 4 fillets lemon sole
Description
Pistachio Nuts Make An Interesting Alternative To Pine Nuts In Clodagh McKenna’s Pesto Covered Fish Dish
UK TV
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