Fresh herbs like basil, oregano, thyme, and tarragon, not only add a hearty dose of flavor to your fish, they're also packed with healthy antioxidants and vitamins. This lightened-up pesto, which is made with almonds and basil (no fattening cheese and pine nuts), pairs perfectly with any fish dish for a delicious taste without excess fat.
Skinny Almond Pesto
Makes: 1 to 1 1/2 cups pesto
3 cups fresh basil leaves, stems removed
1/2 cup whole raw almonds
1 garlic clove, roughly chopped
3/4 teaspoon sea salt
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1. Place basil, almonds, garlic, and sea salt in food processor and pulse to combine.
2. Once ingredients are somewhat mealy, gradually add in olive oil, processing until mixture is fully chopped but still has texture, about 1 minute. Pulse in lemon juice.
3. Store in a sealed storage container or jar for up to 1 week.
Simple Pantry Pasta with Tuna and Skinny Almond Pesto
1/2 box (8 ounces) linguine, cooked and cooled
1 can albacore tuna in olive oil, drained
2 tablespoons extra virgin olive oil
1/2 cup Skinny Almond Pesto
1 cup wild arugula 1/2 cup basil Lemon juice and zest Sea salt
1. In a large bowl, toss cooked and cooled linguine with pesto and olive oil, then toss in canned tuna, breaking up tuna with a fork.
2. Toss all ingredients well to coat. Season with sea salt and lemon juice and zest to taste.
3. Top with wild arugula. Plate pasta by using tongs and twisting pasta to create height on the plate.
4. Finish plates with a few more arugula strands, fresh basil, and lemon zest.
Photo credit: Candice Kumai