Fish with Beet ‘Pesto’

Fish with Beet ‘Pesto’

I’ve been making beetroot ‘pesto’ for years. A brilliant idea where you use cooked beetroot instead of basil that I picked up years ago.

enough for 2
takes: 20 minutes
250g (9oz) cooked or canned beetroot (beets)
1 clove garlic, finely chopped
50g (2oz) pine nuts
80g (3oz) parmesan cheese, finely grated
6 tablespoons extra virgin olive oil
2 fish fillets or steaks
green salad, to serve

1. Puree the beets, garlic, pine nuts and cheese in a food processor until you have a chunky paste. Add oil and process until just combined. Taste and season well.

2. Heat a frying pan on a medium high heat. Rub fish with a little oil and sprinkle with some salt and pepper.

3. Pan fry fish for 2-3 minutes on each side or until golden and just cooked through. Serve fish on a bed of the pesto.

Variations

vegetarian – serve beet pesto with pan fried halloumi or tofu.

vegan – serve pesto with home cooked braised beans.

dairy free – replace the parmesan with extra pine nuts or a less expensive nut like almonds or cashews.

no food processor? – chop everything finely by hand if you have a minimalist food processor-free kitchen. It will take a little longer but will still be just as delicious.

carnivore – chicken breasts or pork chops instead of the fish.

regular pesto – replace beets with 1 large bunch basil leaves.

home roast beets – scrub and trim beets and place in a roasting tray. Bake at 180C (350F) covered with foil until beets are tender. About 1 hour. Cool and remove skins.

carb lovers / more substantial – serve with steamed or roast spuds.

Waste Avoidance Strategy

beetroot (beets) – canned beets will keep in the pantry indefinitely. Commercially vac packed cooked beets usually keep in the fridge for months. Uncooked beets will keep in the fridge in a plastic bag for weeks. Can be frozen if needed.

garlic, pine nuts, olive oil – pantry.

parmesan cheese – keeps for months in a plastic bag in the fridge. Can be frozen.

fish – freeze.

Problem Solving Guide

flavour too sharp – with beets canned in vinegar, make sure you drain really well next time and possible even rinse them under cold running water to minimise the acidity. For now balance the acidity with extra oil and some more grated parmesan.

bland – how can beets be bland with that colour? Just season more generously and possibly add some addtional parmesan.

Serving Suggestions

Lovely as a dip with bread or pita chips.

Use anywhere you’d normally use pesto, dolluped on soups, tossed in with fresh pasta or as a sauce for meat, poultry or fish. I’m having it tonight with BBQ pork sausages. Would also make an interesting sauce to serve with our lentil burgers.

Leftover Potential

Wonderful. You won’t have any problems using it up. Best if allowed to warm back up to room temperature before eating.