View my step by step video


I love a good pesto like the average Joe except sometimes I want a pesto that is spectacular. Pistachios have got to be the tastiest tasting nut that is out there. This would explain why they are sold shelled, unshelled, salted, unsalted and flavoured. They are expensive and must be stored in the refrigerator away from strong odours to stay fresh. The colour of the Pistachio is mesmerizing ranging from light green to emerald and hues of Purple. It belongs on a canvas, instead I’m going to capture it in my food processor, turn it into a pesto together with Lime juice, Olive Oil and Coriander and spread it over some Tilapia to make a nutty and herby crust for my flaky fish. You’re welcome.

Pistachio Pesto on Tilapa with Red Pepper


  • 4 – 8 filets of Tilapia or any fish of your choice
  • 1/2 cup shelled and unsalted Pistachios
  • Juice of one Lime
  • 2 tbsps Olive Oil
  • 1 tsp coarse salt
  • 1 cup Coriander or Cilantro
  • 1/4 cup water
  • 1 red pepper cut in strips
  • 1/4 cup Feta cheese


  1. Grind the Pistachios and then add the Lime and Olive Oil
  2. Add the Coriander and salt and as much water as needed to grind to a paste
  3. Salt the Tilapia and lay it over some red Pepper strips that has just been roasting in the oven for 15 minutes
  4. Sprinkle the Feta cheese over the fish
  5. Spread the pesto over the fish and bake for 30 – 40 minutes