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 Grilled Fish with Basil Pesto

• This is one of our favorite summer dinners. With multiple varieties of basil growing in the garden, its just a matter of cutting what you need for your pesto. We have 5 varieties in the garden this summer. Paired with your favorite fresh fish, we are talking some great outdoor flavors that scream summer!
• Serrano peppers add just a hint of heat, certainly optional but you will love it. You can use the regular sweet basil available year round but we love the full flavor of assorted basil. Try the local farmers market or start your own herb garden. Green City Market in Chicago is a great place to find what you need also. This recipe can be used for many different types of fish. Try your favorite fish and see if you can't take it to a whole new level of flavor.
• This recipe makes 3 cups of pesto which is enough for 6 lbs of fish. Use extra pesto on pasta, bread or freeze.

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Ingredients

PESTO

• 8 cups fresh basil leaves- assorted varieties if possible
• 2 cups parmesan cheese, grated
• 3/4 cup extra virgin olive oil
• 1/2 cup fresh garlic cloves, peeled
• 1/2 cup pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 serrano pepper

FISH

• 1/2 pound of fish per person, skinned
     

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Directions