By Captain George Nippell, F/V JIMANI
There are many pesto recipes; this is one I got from a friend who is a real chef, but you can tweak it to your taste or use your own favorite, but once you try Pistachio Pesto, you’ll never go back. This calls for ¼ cup pistachio, but I usually up that to ⅓ cup or more.
Pistachio Pesto
● 1 cup fresh basil leaves
● 1 cup fresh baby spinach (substitute arugula for a peppery background if you like)
● ¼ cup shelled roasted pistachios
● ¼ cup parmesan cheese, either grated or shredded
● 2 cloves garlic (finely minced)
● 2 tsp lemon juice
● 1 tsp lemon zest
● ¼ cup olive oil, more if needed
● ⅛ tsp red pepper flakes (optional)
Using either a blender or food processor, combine the basil, spinach, pistachios, parmesan and garlic to a rough chop, and add olive oil to a smooth paste, stirring in the lemon juice and zest and add salt and pepper to taste.
Prince William Sound Halibut
● Preheat oven to 400 degrees
● Pat halibut dry and season to taste with salt, pepper and (optional) garlic powder.
Spread Pistachio Pesto over halibut and place in a lightly oiled baking dish or on a parchment lined sheet pan and bake for about 14 minutes, depending on thickness of the halibut. If you have any doubt, err on the side of less time. I use an instant read thermometer and limit my halibut dishes to 120-125.
Finish the pesto-baked halibut with a little parmesan, and serve with your favorite sides. I like Rosemary/Thyme seasoned roast potatoes with roast cherry tomatoes and Brussels Sprouts or broccoli.