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Cooking Notes
Nick
What fish might typically be used in Sicily, for this? I somehow doubt salmon, char... so, just curious. Swordfish?
David F.
Made the pesto with pistachios and lemon and orange zest from our trees. Fresh and delicious. I might add anchovy next time for even more umami. Pan frying is a very simple way to cook a skin-on fish filet with surprisingly tasty results. We also tried the pesto on penne and it was yummy.
deborah
Absolutely delicious. I used mint but didn’t have quite enough so filled in with a little parsley and dill.
George de Stefano
Very nice recipe that is true to Sicilian tradition. No garlic overkill, for one thing, Some NYT recipes based on Sicilian cooking call for 6 to 8 cloves. Matri santa!
Diana
Bravo! No garlic! More no-garlic recipes please. Sometimes ginger or fennel can be used in lieu but please know there are many of us allium-intolerant cooks & food lovers in your readership
Rosie
Made exactly as listed using lemon juice, grapefruit zest and only basil. Served it on Alaskan Halibut. Outstanding!
RH
As a garlic lover (who usually doubles the listed amount in every recipe), I was disconcerted to see none included here. Despite my temptation to add garlic and anchovy, I made the recipe as written. Wow, this pesto is delicious! Intensely flavorful, bright, and balanced. I dolloped some onto fresh rockfish and tossed the leftover pesto (it makes a lot extra) with linguine. It doesn’t need any additions.
Tammerie
Too much salt IMO.
Katie
I made with almond, lemon and about 1/3 mint and 2/3 basil. The fish was Mahi Mahi. It was good, but too heavy on the salt. I will use at most half of the salt next time.
jay
@Nick. The paragraph description mentions anchovies as being paired normally with this Sicilian pesto.
mmcneese
Excellent. Used half mint, half basil. Served with roasted asparagus and lentils. The pesto was delicious on EVERYTHING. Quick and easy.
Ruth Futrovsky
Made this with 1/2 basil and 1/2 mint and lemon zest and juice. Turned out great--people wanted extra pesto to mop up with bread.
Marlette
Just mad this tonight with basil and mint combo, pistachios, lemon zest and juice, lemon olive oil and EVOO. My hubby, who is very wary about such new foods, liked it!! I only made 1/2 recipe and served with one 6 oz halibut and broccoli. Wr eat small portions.
Deb Reese
This is a Great recipe! Made earlier in the summer with my abundant garden basil to do “ something different”. Loved it so much that I just made another batch to freeze for the winter before my basil gets zapped by frost.
OMG this is a keeper!
Made this with roasted salmon, so not only was it super quick, but I now am have another recipe to use up bumper crops of basil! Used all basil, almonds, & lemon and could barely stop myself from eating it out of the bowl. Salt proportion was fine for me.
Julia M
The sauce is delicious and could be served over anything and it'd be a hit. I grilled some cod outside and served it with this grilled halloumi and zucchini recipe to use up some of the extra sauce since it seemed so similar. Fabulous meal. https://cooking.nytimes.com/recipes/1024518-grilled-halloumi-and-zucchini-with-salsa-verde?smid=pin-share
Redbird, Yardbird
Delicious with swordfish, even if we didn't have enough capers on hand, and also had to sub raw almonds (which I pan-toasted) for slivered. We had limes, and lots of fresh mint, so that's what I used. I think it'll come out better when I have access to a mini-chopper, the smoothie blender was a bit awkward. Still, it was a big success. Didn't use any salt.
stella
I used tilapia and lime and it worked great!
carrie c
Used walnuts and didn’t put quite as much lemon in (I was a bit low on basil so it would have been overpowering). I used cod as my fish which was delicious, although not very pretty since I massacred it while trying to flip the fillet (I don’t cook fish very often). My roommate Jack came home right when I was plating and I immediately told him he couldn’t make fun of me because I’d never cooked cod before, to which he said “It looks like the cod cooked you!” Thanks Jack.
Jackie
Question. I froze some of the pesto last time I made this. Do you think that would harm the quality of the flavor
Jackie
Answering my own question. It freezes fine. I think it was best fresh, but it was good this evening, even with a high quality tilapia from Whole Foods. I served it with grilled "zucchini spears" I call them (strips) with olive oil, garlic powder and Kosher salt and pepper, and sweet potato "coins" with cinnamon, olive oil, garlic powder, Kosher salt, pepper.
Eric
This recipe is very flavorful. It's almost June here in Cincinnati and I already have a lot of mint growing. I served this with roast salmon, squid ink linguini and peas, garnishing with mint leaves. Beautiful and delicious.
Mallory
I halved the pesto recipe, substituted almonds and grapefruit zest and juice! Was delightful. Made just enough for two servings of salmon.
Elizabeth
I’ve never made pesto without Parmesan and garlic before, but this was delicious and easy to make with things i already had on hand. I omitted the capers because I didn’t have any and instead just used kosher salt to taste. I went with almonds and roughly 3:1 basil to mint. Served with garlic roasted potatoes and roasted vegetables, this made for a simple dinner that came together in under an hour total with minimal cleanup.
Louis
made pesto without capers, only citrus being lemon and plated over cod - quite nice - thank you!
adub140
Good but too much salt. I was skeptical about the instruction to use one whole teaspoon of salt as it seemed like way too much for this small quantity of sauce and on top of the further direction to add a pinch more, it was almost, but not quite to the point of inedible. And I like salt!
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