Pesto Cordova
For all you Paleo enthusiasts out there, here's a delicious and healthy dish! Brought to you by Barnard Nut Company featuring Nuts About Florida Pine Nuts. Order online at www.amazon.com/shops/barnardnut
*Kale Pesto Recipe also goes well with any of your favorite protein sources (Meats, Poultry, & Fish)
Ingredients (Serves 2 people)
- 2 Boneless Skinless Cordova Filets
- 1/3 of a cup of Nuts About Florida Pine Nuts
- 5 garlic cloves
- 1/4 lemon
- Fine Sea Salt (to taste)
- Ground Black Pepper (to taste)
- Extra Virgin Olive Oil (to taste)
- 1 cup of firmly packed chopped Kale
Instructions for Pesto Cordova
- Preheat oven to 425 Fahrenheit degrees
- Rub a stick of butter on a baking pan (space for 2 Cordova fish)
- Season both sides of Cordova fish with salt, black pepper, and garlic powder (to taste). Place on top of baking pan.
- When oven is done preheating, place the pan into the oven for 10-12 minutes (depending on the size of filets)
- Insert chopped Kale into food processor until finely chopped
- Drizzle olive oil into food processor to mix with Kale. Make it pulse to mix the ingredients and get it to desired consistency
- Insert chopped garlic cloves into food processor along with fine sea salt, black pepper, and Nuts About Florida Pine Nuts. Squeeze lemon into mixture. Continue mixing until everything is finely chopped and gets to desired consistency.
- When fish is done cooking, take it out of the oven. Place your fish on a plate. With a spoon, rub the Kale pesto on top of the fish or use as a side sauce.