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 leaves. Fresh fennel or dill leaves also are very good in this sauce, and lovage in small quantities. The Italians often grind pine nuts up in the sauce but I prefer to sprinkle them on top. You can make the sauce in advance as it is cold and you put it over the food at the last moment. It only takes a moment to make in a liquidiser but if you do not have one you must chop the herbs very finely before mining them with the other ingredients.
Put all the ingredients except for the nuts into a blender and whizz up for a moment or two until thick and fairly smooth.
Salt and pepper the rabbit joints and spoon
© 1976 Josceline Dimbleby. All rights reserved.