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
- Preheat the oven to 375 degrees F.
- Grease a baking pan with cooking spray.
- In a small bowl, add the sliced cherry tomatoes, 1 tbsp olive oil, dried basil, and a little salt and pepper. Set aside.
- Add the basil, garlic, pine nuts, olive oil and Parmesan cheese to a blender.
- Blend until you get a smooth pesto sauce, then add salt and pepper to taste.
- Rinse and pat the tilapia fillets dry with a paper towel, then transfer them to the baking pan.
- Brush on the pesto sauce and top with sliced cherry tomatoes.
- Bake for about 10 minutes, until easy to flake and opaque.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/pesto-and-tomato-tilapia/
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