I’ve made lots of different pestos over the years. Some of them have featured on this blog, some of them haven’t. Until now they have all had one thing in common – cheese. This pesto is the first one I’ve made without cheese as I was aiming for a lighter and fresher pesto recipe.
The reason for that is that this is my first month taking part in the Recipe Redux, a food blogging challenge set up by dietitians where the focus is on creating delicious but also healthy dishes. This month the theme was double dinners and we were challenged to either make a healthy meal from the leftovers of a dish on our blog or to cook a new dish but to show how the leftovers could be used to make another delicious dinner as well.
I chose to make two meals with coriander pesto but adapted the recipe on my blog to make it less oily. For my first meal of parmesan crusted sea bass I wanted the pesto to have quite a thick consistency so it would coat the fish like a crust, keeping the fish moist but also adding lots of pesto flavour. This meant not adding too much olive oil to it.
It worked. The fish was moist and the pesto made it so yummy. Avoiding adding cheese was definitely the best option for this dish. It just doesn’t need it – the flavours from the lemon, garlic, chilli pepper and coriander are perfect for the sea bass. Or any other white fish you choose to use.
For my second dinner we just mixed the pesto with pasta. As the pesto was quite thick I left quite a bit of the cooking water in with the pasta before stirring in the pesto so that the sauce would be liquid enough to coat all of the pasta and although you can’t see it in the picture further down, I then topped each plate of pasta with a small handful of grated parmesan, making a slightly richer but just as delicious pesto dinner.
Ingredients – Makes enough pesto to make both meals
Large handful of coriander including stalks and leaves (approx 60g)
50g cashew nuts
1 clove garlic, roughly chopped
1 dried green chilli pepper, crumbled
Juice of 1 lemon
2 tbsp extra virgin olive oil
2 sea bass fillets
How to Make Coriander Pesto Crusted Sea Bass
1. Put the cashew nuts into a dry frying pan and toast them until they are turning golden. Keep tossing the pan so they don’t burn.
2. Put all the pesto ingredients into a food processor and blitz until everything is well combined.
3. Put a tablespoon of the pesto on each sea bass fillet and press it down so it coats the whole of the top of the sea bass. Grill for 10 minutes.
Click on the link below to see what other Recipe Redux bloggers have made for their double dinners.