Food recipes
Pesto alla Genovese For White Fish or Chicken Meat
Pesto alla Genovese For White Fish or Chicken Meat Ingredients: fish, cod, atlantic, raw sauce, pesto, ready-to-serve, refrigerated Directions: Make a Genovese sauce using toasted pine nuts. This is for storing, so it...
Pesto alla Genovese For White Fish or Chicken Meat
Ingredients:
fish, cod, atlantic, raw
sauce, pesto, ready-to-serve, refrigerated
Directions:
Make a Genovese sauce using toasted pine nuts.
This is for storing, so it doesn't include cheese.
If using store-bought sauce, be careful of the salt content.
Bake or steam the white fish (I baked in the oven at 200C for 10 minutes).
I don't use salt or pepper, but adjust to your tastes.
Pour 2 tablespoons of the pesto over the fish and heat in the oven for 5-10 minutes at 50C.
Enjoy this with rice, pasta, bread, Polenta, etc.
It's also delicious as a salad dressing.
Serve with a side of tomato and brussels sprouts salad for color.
This delicious suggestion came from a user.
Top the sauce with chicken seasoned in salt and pepper.
Serve with pasta and vegetables.
Another user suggested a saute of mushrooms and green beans with the pesto.
Make the pesto in bulk and freeze in a resealable bag for later use.
Ingredients:
fish, cod, atlantic, raw
sauce, pesto, ready-to-serve, refrigerated
Directions:
Make a Genovese sauce using toasted pine nuts.
This is for storing, so it doesn't include cheese.
If using store-bought sauce, be careful of the salt content.
Bake or steam the white fish (I baked in the oven at 200C for 10 minutes).
I don't use salt or pepper, but adjust to your tastes.
Pour 2 tablespoons of the pesto over the fish and heat in the oven for 5-10 minutes at 50C.
Enjoy this with rice, pasta, bread, Polenta, etc.
It's also delicious as a salad dressing.
Serve with a side of tomato and brussels sprouts salad for color.
This delicious suggestion came from a user.
Top the sauce with chicken seasoned in salt and pepper.
Serve with pasta and vegetables.
Another user suggested a saute of mushrooms and green beans with the pesto.
Make the pesto in bulk and freeze in a resealable bag for later use.