When it comes to nutrition, I always try to figure out one’s bandwidth for cooking; there is a broad spectrum and it is important to see if recipes are helpful or whether they will end up in the bin. This recipe, I feel, is for everyone. Choose wahoo steaks or chicken, either are delicious. Hand chop basil, spinach, pistachios and garlic until you create a rustic, crunchy pesto that holds together enough to crust a fish steak or chicken breast. It is easy enough to be done in ten minutes on a weeknight and fancy enough for a dinner party. It is delicious with a farm salad, and either a side of lemony quinoa or roasted potatoes. Or whatever is easy for you!

If you are looking to up your zinc, swap the pine nuts for pumpkin seeds to pair with the pistachios. But don’t take out the pistachios! They are moreish and sexy and worth it. With spring here, there will be lots of basil at the markets and fresh fish available, too. You cannot go wrong with this recipe, as it errs on the side of rustic and quantities do not need to be exact.


1/3 cup pistachios
1/3 cup pine nuts (or another nut!)
1 small handful of spinach
½ cup basil, chopped
2 cloves of garlic, minced
3 chicken breasts


Preheat oven to 350F.
On a cutting board, start hand chopped the nuts and add in the basil, garlic for a course, yet combined, pesto. Add sea salt and toss. You should be able to get the mixture to hold up a bit, and if not, add a bit of oil so that you can crust the chicken.
In a baking dish, place the chicken and season with sea salt. Pat the pesto mixture onto the fish, pressing lightly to adhere and create a coating.
Bake in the oven for about 20 minutes or until cooked through (still moist!).