1 clove garlic
1/8 cup pine nuts
1/3 cup extra-virgin olive oil, divided
1/4 cup freshly grated Parmesan cheese
6 cherry tomatoes
1 tbsp balsamic vinegar
1/8 cup parmesan shavings
Kosher salt and freshly ground black pepper, to taste
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add half the oil and process until fully incorporated and smooth. Season with salt and pepper.
Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Coat tilapia filets with a generous even layer of pesto. Bake at 500 degrees Fareneheit for about 15 minutes until fish appears opaque and flaky with a lightly browned coating on top. Freeze leftover pesto.
Toss tomatoes with balsamic and use to garnish fish along with parmesan shavings. Bon Appetit.
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