Fresh Herb Pesto

Fresh pesto is a great option for grilled fish. Salmon, halibut, trout, and snapper are particular favorites. Pesto goes very well with cedar planking, the smokey flavor really adds another layer of taste in addition to being one of the easiest ways to grill fish.

  • Pesto can be made ahead of time and kept for a few days in the refrigerator. It can also be frozen (in ice cube trays) for convenient use at a later time. If you garden and have a surplus of herbs, this is the best use for them!

  • Using spinach as a base mellows the intensity of the herb of choice.


  1. 2 cups baby spinach

  • 1 cup fresh herbs We especially like dill, oregano and thyme.

  • 1 cup toasted walnuts

  • 2/3 cup Pecorino Romano, grated

  • 1/2 cup extra virgin olive oil

  • 2 tablespoons fresh garlic, chopped

  • 1/2 teaspoon kosher salt

  • !/2 teaspoon black pepper


  • Process walnuts in food processor until ground. Remove and set aside.

  • Put in remaining ingredients except for olive oil and nuts. Process until finely chopped. Add walnuts, then slowly stream in olive oil. Taste and add more salt if necessary. Now the pesto is ready to use or freeze.

Dirk FucikPesto