How to Make Sicilian Tomato Pesto Sauce for Fish

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Sicilian tomato pesto sauce makes a great addition to a wide variety of fish dishes. Make Sicilian tomato pesto sauce for fish with help from a chef and restaurateur in this free video clip.

Part of the Video Series: Flavorful Recipes
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Video Transcript

Hi, I'm Chef A.J. Black, and I'm here, the chef and owner of Il Tesoro restaurant in New York City. And we making today Sicilian pesto. The Sicilian pesto is a little different than the. We have some ingredients, garlic, peeled garlic, sun-dried tomato, roasted tomato, and we have also chives, basil, and we almonds. We have roasted almonds, and that's the difference. And that's come from traveling basically very close to my town. So we going to do the process right now. Perfect, we have olive oil, first press, and this is basically the simple ingredient of a pesto. Okay, we're going to start with the dry ingredients. There's almonds in here, and the roasted almonds, we roasted, we start with those. And we'll go ahead and. And lightly grind them down. The garlic, a lots of garlic. Excellent. Sun-dried tomato, a bunch. And we're gonna give it time, sun-dried tomato is hydrated sun-dried tomato. Excellent. Going first the tomato and its feel will be great. And we want it to give it a little bit of green. This here is my herbs, a little mixed chives and little bit of oregano and basically to give a little flavor. The main ingredient here is the basil. Here we go, more basil. And we like it to be more on the greenish side. So it's basically look like the Italian flag. A lot of olive oil. I like it a little light. We basically do it in the summer, and I'm gonna add some salt, white peppers, and a little bit of lemon zest. And we go again. More basil. And that's the last stage of it. So, we go again. And here we go. You wanna make sure that the basil is well mixed in it. Olive oil, one, one, two three, then that's final product in here. And basically Sicilian pesto, and we do it for summer time, and sometimes we freeze it under oil for the winter, and it will be perfectly fine to do that. Thank you for joining me my friends. This is A.J. Black from Il Tesoro in New York City.

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