Pine nut and herb crust

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Allergen – contains gluten, nuts, and egg. Vegetarian.

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g V Vegetarian Main meal

Ingredients

Pine nuts - 75 grams (Roasted )

Oranges - 10 grams (Zested)

Parsley - 15 grams (Chopped)

Basil - 15 grams (Leaves picked)

Breadcrumbs - 40 grams

Eggs - 1

Pepper – black - Pinch

Sea salt - Pinch

Pine nuts - 150 grams (Roasted )

Oranges - 20 grams (Zested)

Parsley - 30 grams (Chopped)

Basil - 30 grams (Leaves picked)

Breadcrumbs - 70 grams

Eggs - 2

Pepper – black - 5 grams

Sea salt - 5 grams

Pine nuts - 750 grams (Roasted )

Oranges - 100 grams (Zested)

Parsley - 1 bunch (Chopped)

Basil - 1 bunch (Leaves picked)

Breadcrumbs - 400 grams

Eggs - 8

Pepper – black - 20 grams

Sea salt - 20 grams

Method

Combine all of the ingredients in a food processor and blend until well mixed. Use as a coating on meats before cooking. NOTE: use gluten free breadcrumbs as a GF option.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.