THIS RECIPE WAS INSPIRED BY A DISH I HAD TWICE AT FRANNY’S IN BROOKLYN, PASTA WITH PESTO AND SEA BASS. WHEN I RESEARCHED PESTO IN THE NEW YORK TIMES COOKING APP, I FOUND A DIZZYING NUMBER OF RECIPES. THE CLASSIC — BASIL, GARLIC, PINE NUTS AND PARMESAN – DIDN’T SEEM APPROPRIATE FOR FISH, SO I CONCOCTED MY OWN VERSION WITH BASIL, PARSLEY, GARLIC, AND LEMON ZEST. PESTO, IN ITS MANY ITERATIONS, IS THE GREAT SUMMER ALL-PURPOSE SAUCE, WONDERFUL WITH FISH OR GRILLED MEATS OR STEAMED VEGETABLES; IN FACT, PRACTICALLY EVERYTHING SAVE DESSERT. I URGE YOU TO DEVISE YOUR OWN PESTO USING WHICHEVER FRESH HERBS YOU LIKE. AND SINCE PESTO KEEPS FOR QUITE A WHILE IN THE FRIDGE AND FREEZES WELL, MAKE A LOT SO YOU CAN KEEP SUMMER ALIVE WELL PAST ITS DUE DATE.
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