Citrus Pesto (for grilled fish/chicken)
Here's one of my faves for grilled fish/chicken:
- about 3 cups of fresh basil (stems removed)
- 1/2 cup toasted pine nuts or walnuts
- 1 clove garlic
- lemon zest
- juice of 1 lemon
- orange zest
- juice of 1 orange
- 1/2 teaspoon salt (I use Kosher salt)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 cup grated Parmesan
Toast the nuts you would like to use. Let it cool.
Zest the lemon and orange then juice.
In a food processor, combine the basil, pine nuts, garlic, lemon &
orange zests, juices and S/P until nicely chopped. Then slowly add the
olive oil until you get a smooth and creamy consistency (several
pulses). Open the lid and add 1/2 cup of the grated parmesan. Pulse a
couple of times. Then transfer the pesto to a bowl and fold in the
Spoon over grilled fish/chicken.
Place unused pesto in an airtight container. (I store in
the fridge in an airtight container no longer than 3 days. Otherwise it
goes to the freezer and thaws just fine.)