Pesto and Tomato Tilapia
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 1 cups fresh basil leaves
  • 1 clove garlic, minced
  • 2 tbsp pine nuts
  • ⅓ cup + 1 tbsp extra-virgin olive oil
  • ¼ cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • 2 tilapia fillets
  • 1 cup cherry tomatoes, sliced
  • ½ tbsp dried basil
  1. Preheat the oven to 375 degrees F.
  2. Grease a baking pan with cooking spray.
  3. In a small bowl, add the sliced cherry tomatoes, 1 tbsp olive oil, dried basil, and a little salt and pepper. Set aside.
  4. Add the basil, garlic, pine nuts, olive oil and Parmesan cheese to a blender.
  5. Blend until you get a smooth pesto sauce, then add salt and pepper to taste.
  6. Rinse and pat the tilapia fillets dry with a paper towel, then transfer them to the baking pan.
  7. Brush on the pesto sauce and top with sliced cherry tomatoes.
  8. Bake for about 10 minutes, until easy to flake and opaque.
Recipe by My San Francisco Kitchen at