CHILEAN SEA BASS
WITH HOME MADE PESTO SAUCE
There is nothing better than homemade pesto in my opinion and since it's my blog site it's the only opinion that counts right now. Pah! The sea bass was purchased from Costco and was totally delicious, I simply pan fried it with a little salt and pepper so as not to take away the taste of the fish which by the way is a very mild flavour and a reasonably meaty flesh. This particular day I was craving pasta so bad that it had to be done regardless of carb counting which is a load of old bollocks anyway. Garnishing the plate with some grilled zucchini and roasted red peppers made it a lunch deluxe. I had to pacify Julian with something yummy after making him cycle with me. I wore him out poor soul. As you can see from the first picture.
To make the pesto you are going to need:
2 cups of fresh basil leaves
4 cloves of garlic
1/2 cup extra virgin olive oil (I know it's hard to find virgins these days but it can be done)
1/2 cup of pine nuts
1/2 cup of Parmesan cheese
I use my food processor to chop the leaves and garlic, then add the oil, nuts and cheese. It can be stored in the fridge for up to a month if you can make it last that long or you can freeze it which will make the basil discolour a bit but it loses non of it's flavour.
You can vary the ingredients if you want. I sometimes use a mix of fresh parsley and basil and if I have no pine nuts I use walnuts.
Yum - I'd love it - minus the fish and add some chicken.
ReplyDeleteDear Chef Extrodinaire:
ReplyDeleteI would like to know what I can do to make the pesto a little friendlier to people like moi who can't or shouldn't have dairy. If I make it without the parmesan is there a recommendation you can make to give some "lift" to the absence of fromage?
'Ow do you like my franch? bon, non?
I look forward to your response.
sincerely,
moi,
superb franch student
p.s.
ReplyDeletetres sexy man in helmet
Cher franch student,
ReplyDeleteHave you looked for a hard cheese that is lactose free? A lactose free goats cheese would be very nice. Failing that you could add a small amount of anchovy paste and more nuts to the mix. If it's just the texture that you are looking to replace you could try adding a few fine breadcrumbs and perhaps a squeeze of lemon juice. I've never tried that so don't quote me on it.
Passe en belle journee cherie,
Sally x
spanks chefy, I will endeavour to make it and let you know what happens.
ReplyDelete