If you are anything like me, then you always have fresh herbs, nuts and seeds on hand. As a pescatarian these ingredients are on my weekly shopping list.
One of my favorite ways to use up all of these extra goodies is to make a sauce that I can spread on flatbread for a quick pescatarian pizza, add to soup, clams and mussels like in this Black Mussel in Tomato, Coconut & Lemongrass sauce or a marinade for seafood or toss with white beans for an herby touch. Oh, it’s good for pasta!
This is one of those recipes that is not an exact science, its more about your preferences. You’ll notice that I do not use parmesan cheese in this recipe, and I use la lot less olive oil than traditional recipes, which I prefer. As a result, the flavor is lighter and less salty than most pesto sauces.
Ingredients
Bunch of fresh basil, about 1 cup
½ bunch of fresh parsley, about ½ cup
Handful of toasted salted pumpkin seeds
1 tablespoon pine nuts
¼ cup Olive oil
2 cloves of garlic
2 teaspoons of red pepper flake
3 tablespoons of water
Zest of ½ lemon
Squeeze of lemon juice, about 2 teaspoons
Sea salt
Directions
Add two tablespoons of water to a food processor along with all of the ingredients and blend until smooth. If the mix appears to be too thick, add the remaining tablespoon of water. Give it a taste. Add salt if need.
Use immediately and store remaining sauce in the refrigerator for up to one week.
