Ok, so on my lunch break, I am contemplating the finer points of a piccata dish and how I can convert that into a pesto sauce. Piccata is a sauce served with meat, made of lemon, wine, capers, and parsley. Pesto is comprised of basil, garlic, pine nuts, parmesan cheese, and olive oil.
Obviously, the parsley would replace the basil, but does anyone have an opinion on the nut? I thought toasted almonds. I’d love some thoughts on this since I have an urge to make it for dinner tonight.
