This is exactly the kind of sauce you want to eat when it is cold and blustery out; it will remind you of summer. It is also really easy to make (always a plus) and, though I served mine with grilled swordfish steaks, would also be excellent with roast chicken, with dressed crab, or even stirred into a grain salad. It is definitely a case of "the sum being greater than the parts" because this recipe of simple ingredients is surprisingly memorable.
I used Meyer lemons because they are in season (and because I love them), but this sauce would work well with any thin skinned lemon variety. I plan on making a version with lemon and blood orange juice as soon as asparagus stalks appear on the seasonal eating horizon. You could probably also play around with other herbs, or even add some garlic and/or anchovies for a punchier version of this. I really liked the full on sunshine on the plate lemony sauce as is though. For now, anyway...
Makes about 1/2 a cup but a little goes a long way.
3 organic Meyer lemons. well washed
1/2 cup chopped basil leaves
1/3 cup chopped flat leaf parsley
1/3 cup finely chopped scallion
Salt
Cut one of the lemons into eighths. Remove the seeds and dump those lemon pieces, peel and all, in your blender or food processor. Add the juice of the remaining 2 lemons, discard the peel. Blitz well.
Add the basil and parsley and blitz again to create as smooth a sauce as you can attain.
Scrape into a bowl. Stir in the chopped scallion and season with salt.
Easy peasy but delicious.
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