Rabbit with Green Sauce and Pine Nuts

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is my version of an Italian green sauce and is a cross between salsa verde and pesto sauce. I think it is so good on all kinds of pasta and very good indeed poured over large dishes of thinly carved cold veal pork or lamb at parties. It is best made with quite a lot of fresh basil which is what gives it the very special taste that may bring vividly back the smell and feel of a visit to Italy. But if you have no basil you can make it with parsley, and I add capers and perhaps some mint