I enjoy pesto spaghetti with prawns on the side but always used store bought sauce for my meal. This time around I decided to make my own.
1/2 cup raw pine nuts (these are expensive nuts)
1 small red thai pepper
3 cloves of garlic
2 oz sardines (wild pacific, drained)
1/4tsp sea salt
pure olive oil, and
a large handful fresh basil (~1 oz)
All ingredients were blended in a small food processor.
Whole wheat spaghetti was cooked to our desired texture and the pesto mix added to the drained spaghetti.
Almost...Japanese Style Wild Atlantic Salmon
2 garlic cloves,
Fresh ginger (about size of half a garlic bulb)
2 TBS brown sugar
2 TBS white wine,
1/3 tsp red pepper flakes
[You may stop here and will get a wonderful sweet & slightly spicy blended marinade]
1tsp Marmite (optional)
However, I added Marmite (yeast extract) to the blended mix. The marinade sauce was added to the salmon in a food saver bag and vacuumed sealed for fast infusion, but really because we recently bought the new gadget 🙂 After a few hours in the fridge, it was oven baked
Taste: The pesto spaghetti was nice and tasted fresh, the sardine was subtle and added a creamy texture to the sauce. The fish was lovely- sweet and spicy, and a great accompaniment to the spaghetti.
Footnote, with fish- we always buy wild (it does not go through as much of the freeze and thaw process of the fresh farmed fish). Buying live fish is best. To be expected, there is a price differential, and look I might add across all three ‘state’ of fish. Do a taste test; buy one of each if you can, cook exactly same way at same time. The wild ones invariably taste better. I love Tilapia, Catfish, Mackerel in Nigerian Fresh Fish Stew ( all I do is just salt my cleaned fish for a short spell before adding it to the almost ready pepper stew cooking on the stove)
Until Next Time 🙂
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