Fresh pesto is my new obsession. I can’t describe how much better it is than that stuff out a jar! It’s cheesier, garlicky-er, basily-er, errrrmazing.
You can buy it from most supermarkets in the bit where they sell fresh pasta and italian stuff. Me and my italian-food obsessed friend want to make pasta soon, and I can’t wait to pair mine with some of this pesto.
We used Cod, but you can use any white fish. Make sure it’s from a sustainable source, and preferably has one of these symbols on it because fish are friends and the ocean is cool.
You will need:
- 1 pot fresh pesto
- 1 lemon
- white fish fillets- one per person
- green beans
- Organic tomatos on the vine
- British asparagus spears
- New potatoes- boiled
- 1 tbsp olive oil
1) Set your oven at 180C. Prepare your green beans and asparagus. To get rid of the tough ends on the vegetable, bend the spear from the base and it should snap at the point where it is less woody. Then blanche the greens for 6 minutes until supple. Pop these to one side while you prepare your fish.
2) lay the fish fillets onto a large deep baking pan with a good glug of olive oil. Throw in the beans, asparagus and vine tomatos to the pan, then place in the oven to bake for 10 minutes. If you want you can add your new potatoes to the pan and squash them slightly with a fork to oven roast them.
3) After 10 minutes, remove the pan and spoon 1.5 tbsp of fresh pesto onto each fish fillet before returning to the oven for a further 10 minutes.
4) When the fish is baked, serve and enjoy al fresco or at a dinner party.
Pesto is also pretty easy to make, so you could try it with your own! Let me know if you have any great pesto recipes.