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Prep
Difficulty
Easy
Time
Estimate
30 mins
Pesto is just lovely baked on to fish, especially if you fall in the camp of “I need to eat more fish, although I don’t like it.” As basil is on its way out, if you cannot find it substitute arugula, spinach or even a combination of fresh herbs. The roasted vegetables alongside are a hearty way to complete the dish. We suggest end of summer veggies, but choose whatever you can find fresh & available including onions and sweet potatoes for a bit of starch.
If you avoid dairy, simply add more nuts to the pesto and take out the parmesan.
Roasting sweet potatoes makes them taste like candy. Slightly crispy edges with a soft, melting interior.
Lightly tossed or sprayed with olive oil and a sprinkle of sea salt, chunked up vegetables roast at a high heat and all of their natural sweetness comes shining through.
Use any vegetables you have available to roast. Harder vegetables such as carrots or potatoes may take a bit longer to roast. Start those prior to adding other softer vegetables.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
Spread homemade or store-bought pesto over salmon or another fresh fish. It bakes up well at a high-temperature and leaves you with an addictive fish dish.
