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Growing your own basil? Have plenty and don’t know what to do with it? Make a Pesto! Traditional pesto is an uncooked sauce made with fresh basil, garlic, pine nuts, Parmesan or Pecorino Romano cheese, and olive oil crushed in a mortar and pestle or finely chopped in a food processor. Other variations include Sundried Tomato Pesto, Roasted Garlic Pesto, Walnut Pesto, Pecan Pesto, Mint Pesto, Cilantro Pesto, Sage Pesto, etc. The list goes on and on! Create a Pesto sauce that can be frozen and reused at a later date when your home grown basil is no longer in season. Simply spoon the pesto into ice cube trays and freeze! Once frozen, pop out and place into a freezer bag and use in sauces and dishes.
Sundried Tomato Pesto Topped Tilapia
Serves 4
Ingredients
4 Tilapia Filets
2 cups basil (washed & rinsed)
½ cup Sundried Tomatoes in oil
1 cup toasted pine nuts
5 cloves garlic
¼ cup olive oil
1 cup Reggiano Parmesan cheese
salt and pepper to taste
Place Tilapia filets on sheet pan and set aside. Combine all ingredients in food processor. Pulse ingredients to desired consistency. Top each Tilapia Filet with ¼ cup Sundried Tomato Pesto. Bake in 375 degree oven for 8 minutes or until fish flakes. Enjoy!
