1 tablespoon extra virgin olive oil or coconut oil
1 small shallot, chopped
1 clove garlic, chopped
8 almonds
1 can (14 ounces) artichoke hearts, drained
½ teaspoon sea salt
¼ cup basil leaves
2 tablespoons parsley leaves, stems removed
¼ cup Homemade Mayonnaise (page 271) [br][br]
Fish
1 tablespoon extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sea salt
4 filets of sole
Instructions
Heat the oil in a small frying pan over medium-high heat for 2 minutes, or until hot.
Add the shallots and garlic and sauté for 1 minute, or until limp.
Place the almonds, artichoke hearts, salt, basil, parsley and mayonnaise in the bowl of a food processor. Cover, and pulse several times until you reach the desired consistency - the pesto can be served chunky or smooth, to your taste.
Heat the oil in a medium-sized frying pan over medium heat for 1 minute, or until hot.
Combine the garlic powder, onion powder and salt.
Place 2 filets in the frying pan. Sprinkle the tops of the filets with the garlic salt mixture and cook the fish for 2 minutes. Carefully turn the fish, sprinkle with more of the garlic salt mixture, and cook for 2 minutes. Remove the cooked filets to a platter.
Repeat Step 6 with the remaining filets.
Serve each filet topped with 2-3 tablespoons of the pesto.
Store any remaining pesto in the refrigerator, for future use as a dip with carrots and celery.
Notes
Phase 3 Variation: Once you reach Phase 3, you may add ¼ cup grated Parmesan cheese to this pesto before serving. Try it over buckwheat pasta, topped with additional grated cheese and freshly chopped tomatoes.
Recipe by Recipes for Repair at https://recipesforrepair.com/sauteed-filet-sole-artichoke-pesto/