Pesto sauce is a great accompaniment to pasta of course, but yesterday I used it in a baked fish recipe. It was scrumptious! I altered the usual recipe, halving the olive oil, so there would be less “oozing” when the fish was cooked. Why waste this precious extra virgin olive oil?
Here is the standard recipe. In a later post, I will note the changes to this recipe as incorporated into the fish dish.
2 cups of basil (I prefer to replace 1 cup with parsley for a less potent taste)
3 cloves of garlic
1/3 cup shelled pignoli (pine) nuts
1/2 cup grated parmesan or pecorino romano cheese
1/2 cup extra virgin olive oil
Chop basil/parsley, garlic and pine nuts briefly in food processor. Scrape bowl. Slowly drizzle in olive oil until blended. Add cheese, blend and serve with whole wheat pasta. Remember it goes a long way, so don’t drown the pasta in the sauce. It is used more like a butter. Put a tablespoon on the pasta. It will melt and coat the pasta. It is hard to find a good tasting whole wheat pasta with a good “bite.” I like Trader Joes’ brand best, especially their thin spaghetti in the cellophane wrapper.