I reckon you can make just about anything into pesto. Pesto comes from the Italian word pestâ which means 'to pound'. I've made pesto from sun dried tomatoes, spinach, silver beet, traditional basil and any mixture of nuts. At a recent trip to my local farmer's market, I couldn't pass up a beautiful bunch of Thai basil.
I had a nice piece of snapper in the freezer and that's what I was topping with my pesto. I just spread the pesto on top of the fish and wrapped in baking paper, baking for about 15 mins in a 170 deg C oven.
I served the fish with roasted and Thai caramelised truss cherry tomatoes (based on a Karen Martini recipe I saw on BH&G Australia). It was delicious. I'll be keeping my eye out for more fresh herbs at the markets from now on. Making it in a pesto is a great idea to prolong the life of the herb and capture it at its freshest best.