I bought a bag of little sweet potatoes at the markets last weekend with plans to make a herby potato salad of crispy bacon, spanish onion, capers and gherkins. However, I had some of this lovely lemon pine nut cream in the fridge and it, and this gloriously sunny winter weather, called for something a bit brighter.
The pine nut cream was left from some gnocchi that we had earlier this week. It is incredibly versatile and and lifts a dish from everyday to elegant. Some inspiration…
- sweet potato gnocchi, lemon pine nut cream, dill, smoked salmon
- roast chicken, lemon pine nut cream, tarragon roast potatoes
- charred brussels sprouts, crispy bacon, breadcrumbs, lemon pine nut cream
- linguine with peas, leeks, lemon pine nut cream
- herb crusted-fish, lemon pine nut cream, iceberg lettuce salad
- stuffed baked onions, breadcrumbs, lemon… Well, you get the idea.
For the nicoise salad above, I simply combined the roasted potatoes with excellent tinned tuna, green beans, semi-dried tomatoes, olives, spanish onion and chopped anchovy. Topped with the cream and a boiled egg, it was a lovely mid-week lunch.
Kitchen Tip: make a double batch of this sauce and use it through the week to dress up a quick week-night dinner.
lemon pine nut cream sauce
- 3 garlic cloves, minced
- 15ml olive oil
- 1/3 c pine nuts, processed to crumbs
- 1/4 lemon, zest of
- 1/3 c white wine
- 1c thick cream
- thyme or tarragon, optional
In a small saucepan, heat olive oil on med-high heat. Add minced garlic and cook while stirring until fragrant. Add ground pine nuts and herbs (if you have them) and cook while stirring until fragrant and golden. Add white wine and bring back to boil. Add cream and zest and simmer for 2 minutes . Add salt and pepper to taste. I like to puree the sauce after cooking to obtain a silky smooth cream but this isn’t essential. This serves 4 as a garnish.