Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
I want to make this but can't find lemon verbena at the grocery stores. I found this Website that says I can substitute lemon grass, lemon thyme or grated lemon zest.
I'm going to look for fresh lemon grass, but if I can't find it I'd like to use grated lemon zest. However, using lemon zest would mean less volume of green stuff. I thought about substituting parsely+lemon zest for the lemon verbena. Anyone have any thoughts on whether this would work?
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Re: farfalle with pan-seared tuna and lemon dill sauce-lemon verbena
