Prep time: 20 minutes
(if pesto is pre-made prep time is less than 5 minutes)
Cook time: 30 minutes
Servings: 5-6
I quadruple the pest every time I make it so that I don’t have to make the sauce each time. It freezes well. This meal is quick and easy when the pesto is pre-made, and the pesto can also be used in my Chicken Pesto with Sun-dried Tomatoes.
Spinach Basil Pesto
1 1/2 cup spinach
3/4 cup fresh basil
6 cloves minced garlic
1/2 cup olive oil
1/2 cup parmesan cheese
2 tbsp lemon juice
1 tsp lemon zest
1/2 tsp black pepper
2 lbs Tilapia
- Place all ingredients (except Tilapia) in blender and mix until liquified.
- Pre-heat oven to 400.
- Line cookie sheet with foil and place defrosted tilapia on top. Pour pesto over the tilapia and spread evenly over it fillet using a knife.
- Cover with foil and cook for 30 minutes.