Home made #pesto with white fish #recipe
I needed to use up some salad leaves that were about to turn. I'd seen a recipe from #JackMonroe using salad leaves for pesto instead of basil leaves, awhile back but couldn't find it so I used a recipe from the bbc good food recipes and adapted it.
50g pine nuts or any nuts you have to hand
80g salad leaves
50g grated parmesan or grated hard cheese or vegetarian alternative
150ml olive oil
2 garlic cloves
Put everything into a food processor. Whizz until smooth, then season to taste.
Spoon over small pieces of fish (I cut them small and equal to cook quickly).
Place in a warm oven at around 200 degrees celsius for 10 minutes or until the fish is cooked.
Of course you could always use this for pasta, rice, meat, on pizza, for salad dressings...
You can store in airtight container in the fridge for up to one week but pesto freezes well too. Freeze in ice cube trays, and then store frozen pesto cubes in plastic freezer bags in freezer for up to 6 months. Pesto may also be frozen in small jars or plastic containers for up to 9-12 months.