Hazelnut Pesto Fish Recipes

HAZELNUT PESTO FISH

Hazelnut Pesto Fish image

Categories Food Processor Fish Herb Nut Bake Dinner Seafood Hazelnut Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 large garlic clove
1 cup fresh cilantro sprigs
1/2 cup hazelnuts, toasted
1/4 teaspoon cayenne
1/2 teaspoon salt
1/3 cup olive oil
1 1/2 lb arctic char fillets with skin
Accompaniment: lime wedges

Steps:

Put oven rack in middle position and preheat oven to 375°F.
With motor running, drop garlic into a food processor to finely chop. Shut off motor and add cilantro, nuts, cayenne, and 1/4 teaspoon salt, then blend until coarsely chopped. With motor running, add oil, blending until incorporated. (Sauce should be coarse.)
Arrange fillets, skin sides down, in a lightly oiled baking dish. Sprinkle with remaining 1/4 teaspoon salt, then spoon pesto over fish. Bake until fish is opaque and just cooked through, 12 to 17 minutes, depending on thickness of fillets.

HAZELNUT PESTO

Hazelnut Pesto image

Categories Condiment/Spread Food Processor Garlic No-Cook Vegetarian Quick & Easy Vegan Hazelnut Parsley Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
2 cups packed fresh flat-leafed parsley leaves (about 1 large bunch), washed and dried
2 large garlic cloves
3/4 cup olive oil
2 tablespoons hazelnut oil if desired
freshly ground black pepper

Steps:

In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.

PASTA WITH PARSLEY & HAZELNUT PESTO

Pasta with parsley & hazelnut pesto image

Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Provided by Good Food team

Categories Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 6

Ingredients

350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnut
50g parmesan (or vegetarian alternative), grated
zest and juice 1 lemon
100ml olive oil

Steps:

Cook the pasta in salted, boiling water according to pack instructions.
Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

Nutrition Facts : Calories 727 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.27 milligram of sodium

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