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Thursday, February 27, 2014

Seared Trout with Arugula and Almond Pesto


Last night for dinner I seared a trout fillet and topped it with a healthy and fresh arugula pesto. For a side, I seared asparagus in truffle oil. I love using arugula for pesto because the it has a nice strong bite, which shines through. Instead of using pine nuts, which are used in traditional basil pesto, I used blanched slivered almonds to create a rich nutty flavor. This pesto is great for pasta salad's, to toss in a salad or to place over fish or meat for extra flavor.  

Arugula & Almond Pesto
3 cups fresh arugula 
1/2 cup extra virgin olive oil 
3/4 cup blanched slivered almonds
3/4 cup shaved Parmesan cheese  
3 cloves fresh garlic
2 tbsp lemon
Salt and pepper to taste

In a food processor, pulse all ingredients together until smooth. Add more olive oil if pesto becomes too thick. Serve immediately or store in the refrigerator in an air tight container.  

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