Makes 4 servings. Difficulty
1/2 cup firmly packed basil, stems removed 1/2 cup firmly packed Italian parsley, stems removed 1 garlic clove 2 Tablespoons blanced almonds 1/4 cup Parmigiano-Reggiano cheese, grated 1/4 cup extra-virgin olive oil 2 Tablespoons fresh lemon juice (or more to taste) 1-1/2 lbs. cod fillet Hot red pepper flakes to taste Olive oil
Preheat the broiler.
Place the basil, parsley, almonds, and parmesan cheese in a food processor. Process until pureed. Add the lemon juice. Gradually add the olive oil in a steady stream. Continue to process until pesto is smooth. Adjust seasonings to taste with salt, freshly ground black pepper and fresh lemon juice.
Season the cod with salt and freshly ground black pepper. Spread the pesto mixture evenly over the cod fillets. Sprinkle with hot red pepper flakes.
Line a jelly roll pan with aluminum foil and lightly brush with olive oil. Place the fillets on the foil and broil for 5-10 minutes, or until the cod flakes easily with a fork and is opaque in the center. Serve.