Pesto & olive-crusted fish
A great way to pep up fish for a healthy, quick, mid-week meal.
Classic pesto
- Preparation and cooking time
- Cook:
- Easy
- Makes 250ml
Skip to ingredients
- 50g pine nuts
- 80g basil
- 50g parmesanor vegetarian alternative
- 150ml olive oil
- 2 garlic cloves
Nutrition: per tbsp
- kcal88
- fat9g
- saturates2g
- carbs0g
- sugars0glow
- fibre0.1g
- protein1g
- salt0glow
Method
step 1
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
