Pesto alla Genovese For White Fish or Chicken Meat

1. 1

   Make a Genovese sauce using toasted pine nuts.

2. 2

   This is for storing, so it doesn't include cheese.

3. 3

   If using store-bought sauce, be careful of the salt content.

4. 4

   Bake or steam the white fish (I baked in the oven at 200C for 10 minutes).

5. 5

   I don't use salt or pepper, but adjust to your tastes.

6. 6

   Pour 2 tablespoons of the pesto over the fish and heat in the oven for 5-10 minutes at 50C.

7. 7

   Enjoy this with rice, pasta, bread, Polenta, etc.

8. 8

   It's also delicious as a salad dressing.

9. 9

   Serve with a side of tomato and brussels sprouts salad for color.

10. 10

    This delicious suggestion came from a user.

11. 11

    Top the sauce with chicken seasoned in salt and pepper.

12. 12

    Serve with pasta and vegetables.

13. 13

    Another user suggested a saute of mushrooms and green beans with the pesto.

14. 14

    Make the pesto in bulk and freeze in a resealable bag for later use.

No additional tips available.