You may notice that the basis for this meal is the roast pork with fennel and red peppers that I made on Saturday night. Yup, we're big leftover fans. Cook like crazy on the weekend and enjoy the nice break on Monday and Tuesday.
But what to do if what you cooked is very photogenic, but a little on the bland side? Make a pesto, drizzle some on top and save the day!
This "pesto" was a modified version - as we are very flexible over here - made with fresh basil from our herb garden, parsley, garlic, pine nuts, and... instead of Parmesan cheese, I added some lemon and lemon zest. That's what makes the color so intense. The little citrus kick was just what the pork needed.