I love pesto (fresh!), who doesn’t? I’m not supposed to eat much garlic, so there’s only 3 cloves in this. Also, you’ll notice my BASIL is purple! It was my MOTHER’S DAY gift to my DAD (the “black”/ violet basil plant).
It’s doing nicely.
Anyhoo, so there’s the usual basil, garlic, EVOO, salt, pepper and this time:
a sprig of dill! Surprising, isn’t it? I virtually never use pine nuts, simply because I don’t keep them on hand.
You can use pesto on anything. Usually, it’s thought of as for use on pasta but I’ll use it on anything. I’d never made it with dill but this tilapia (bought a massive amount) needs a sauce. I love all kinds of fish and seafood but THIS tilapia is a little not-so-bueno. Dressing it up, surely helps. Here, I’ve plated them but also “opened” their beet leaf envelopes to show there’s fish inside 🙂
I smeared the raw fish with the fresh pesto and wrapped securely in beet leaves. Then, I places them in a skillet on simmer (low) with a tablespoon of coconut oil in the bottom and lidded it. The point is to steam the fish inside the leaves, leaving the pesto to saturate it all.
It turned out better than I expected. It’s sublime. That wee sprig of dill goes a long way, so be careful if you use it! That was with 8oz of fish and about 6C of beet leaves (all combined).