Basil Pesto Crusted Skate Recipes

Steps:

• Set a large pot of water to boil over high heat.
• Use a mortar and pestle to pound and grind the pine nuts to a fine paste (no distinct pieces should be visible). Add the garlic, and pound until smooth and integrated.
• If the basil leaves are very large, run a knife through them once or twice to cut them down in size. Add basil to pine nuts along with a pinch of salt, which will help break down the leaves. Continue pounding and grinding until the basil breaks down completely (if your mortar is small, pound the basil in batches), about 7 minutes. Once the nuts and basil combine into a thick green paste, stir in Parmesan, pecorino and oil. Taste, and adjust salt as needed.
• Generously season water with salt. Cook pasta until al dente, then drain, reserving a cup of cooking water. (Tip: Heat your serving bowl by using it as a lid for pasta pot)
• Place cooked pasta in the serving bowl, and stir in pesto. Add splashes of cooking water and olive oil as needed to loosen the sauce and ensure the pasta is evenly coated. Garnish with Parmesan, and serve immediately.

Steps:

• Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.

Steps:

• Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Steps:

• Preheat the oven to 400 degrees. Place the basil, garlic, walnuts, and 6 tablespoons of olive oil into a food processor and blend until a paste is formed. Transfer to a bowl and stir in the cheese. Cover and refrigerate. Meanwhile, heat the remaining tablespoon of olive oil in a heavy frying pan. Wash the skate wings and pat dry. Season the flour with salt and freshly ground black pepper and lightly coat the skate wings on both sides, shaking off any excess. Sear the skate quickly in the frying pan, approximately 1-2 minutes each side, then transfer to a baking tray. Spread the pesto evenly over the skate wings and bake in the oven for 15-20 minutes or until the flesh is firm and no longer translucent. Toss the capers in the hot frying pan until crispy and leave to one side. Serve the skate sprinkled with the crispy capers.