Basil Pesto Crusted Skate Recipes

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BASIL PESTO



Basil Pesto image

Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 6

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Steps:

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  • If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
  • If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

BASIL PESTO



Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 6

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

  • Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
  • Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

POACHED SKATE WITH PESTO SAUCE



Poached Skate With Pesto Sauce image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

4 boneless, skinless skate wings, about 1 1/2 pounds
4 tablespoons white-wine vinegar
4 sprigs fresh thyme, or 1 teaspoon dried
1 large bay leaf
4 sprigs fresh parsley
Salt to taste
8 whole peppercorns
Orzo with fresh tomato (see recipe)
Pesto sauce (see recipe)

Steps:

  • Arrange the skate wings in a skillet large enough to hold all the fish in one layer. Cover with water and add the vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a gentle rolling boil and turn off the heat. Let sit for four to five minutes.
  • Drain the fish and transfer them to warm serving plates on top of the orzo. Drizzle some pesto sauce over all and serve immediately.

BASIL PESTO CRUSTED SKATE



BASIL PESTO CRUSTED SKATE image

Categories     Fish

Yield 4

Number Of Ingredients 9

1 lrg Pot basil, leaves only
1 lrg Clov garlic, crushed
1 tbl Walnuts
7 tbl Extra virgin olive oil
25 gm Pecorino romano, (or parmesan), grated (1oz)
2 x Skate wings, cut into 2 and trimmed
2 tbl Plain flour
Salt and freshly ground black pepper
15 gm Capers, (1/2oz)

Steps:

  • Preheat the oven to 400 degrees. Place the basil, garlic, walnuts, and 6 tablespoons of olive oil into a food processor and blend until a paste is formed. Transfer to a bowl and stir in the cheese. Cover and refrigerate. Meanwhile, heat the remaining tablespoon of olive oil in a heavy frying pan. Wash the skate wings and pat dry. Season the flour with salt and freshly ground black pepper and lightly coat the skate wings on both sides, shaking off any excess. Sear the skate quickly in the frying pan, approximately 1-2 minutes each side, then transfer to a baking tray. Spread the pesto evenly over the skate wings and bake in the oven for 15-20 minutes or until the flesh is firm and no longer translucent. Toss the capers in the hot frying pan until crispy and leave to one side. Serve the skate sprinkled with the crispy capers.

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