50 g fresh basil leaves
1 clove garlic; crushed
50 g pine nuts
125 ml olive oil
2 limes; zest and juice
4 cod steaks; washed
Yield: 4 servings
Make the pesto by combining all the ingredients, except the cod, in a food processor. Cover and leave for at least 30 minutes to allow the flavours to develop. Preheat the grill on a high setting. Smear the cod with the pesto sauce and grill for at least 5 minutes on each side until cooked. Add extra pesto as you turn the cod over. Turn off the grill, add extra pesto and leave for 1 minute to continue cooking. Place on warm plates and serve with boiled potatoes and steamed vegetables. Any pesto sauce left over can be frozen or kept refrigerated and used within 10 days.