Best Citrus Pesto Recipes

SWORDFISH WITH CITRUS PESTO

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.
• Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

PESTO-CRUSTED SALMON FILLET WITH CITRUS-SOY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
• Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
• To serve, mound 1/6 of the spinach in the center of a warm dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
• In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add the basil and process again. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. Remove from food processor and set aside until ready to use.
• In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
• Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes. Drain excess moisture, season with salt and pepper.
• Preheat oven at 350 degrees.
• Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin. Lay out the slices on a baking sheet. Brush with clarified butter and bake until crisp, about 12 minutes.

SWORDFISH AND SPAGHETTI WITH CITRUS PESTO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid.
• Make the pesto: Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt, and pepper in a food processor until finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.
• Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Grill the swordfish for 3 to 4 minutes on each side for a 1-inch-thick steak.
• Transfer the pasta to a serving platter, top with the grilled swordfish, and serve.

SWORDFISH WITH CITRUS PESTO

Steps:

• Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet. Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

PESTO CITRUS PROSCIUTTO GRILLED SHRIMP

Steps:

• Heat grill to medium high heat. Peel onion and cut in quarters. Remove seeds from pepper and cut in quarters. Place in bowl with zucchini. Drizzle with 2 tablespoons olive oil and sprinkle with 1⁄8 teaspoon each salt and pepper.
• Place in grill basket. Cook until softened, about 4-5 minutes, or until grill marks form. Remove vegetables from grill. Place on cutting board and allow to cool.
• Dice vegetables and set aside.
• Place shrimp on work surface. Place half of pesto in a small bowl. Brush shrimp with pesto. Wrap shrimp with prosciutto. Place three shrimp on each metal skewer. Set on platter.
• Set aside three tablespoons of orange juice concentrate. Brush prosciutto with remaining orange juice concentrate. Drizzle skewers with 2 tablespoons of olive oil. In a medium saucepan, heat 2 tablespoons olive oil over medium heat on grill's side burner. Add garlic and cook one minute.
• Add orange juice concentrate, 2 tablespoons pesto and chicken stock. Increase heat and bring to a boil. Add quinoa and 1⁄4 teaspoon each of salt and pepper. Reduce heat to medium low and simmer for 15 minutes or until quinoa becomes translucent.
• Add half of peppers and onions, all of zucchini, two tablespoons of basil leaves and 1⁄2 cup of Mandarin oranges with quinoa. Stir to combine. In a medium bowl, combine remaining red peppers, onions, remaining Mandarin orange segments, pineapple, water chestnuts, scallions and two tablespoons of basil leaves. Toss with juice, 1⁄8 teaspoon each salt and pepper.
• Using tongs, place shrimp skewers on grill rack and cook until prosciutto has become somewhat crispy and shrimp have turned pink, about 4-5 minutes on each side. Remove from grill.
• Divide quinoa among four plates. Drizzle remaining pesto over quinoa. Place two skewers of shrimp on top and spoon salsa over the top. Garnish with remaining basil.

CITRUS PESTO

Steps:

• Combine all ingredients in processor. Blend until almost smooth, scraping down sides of bowl occasionally. Season pesto to taste with salt and pepper. (Can be prepared 1 day ahead. Transfer pesto to small bowl. Cover and refrigerate.)