The Amateur's Kitchen - Basil-Oregano Pesto on Spaghetti with Seared White River Cobbler Fillets

Project: Eat

     What do gifts, gatherings, good cheers and lots and lots (and lots) of food mean? Christmas Day! ^.^

     The Eugenios' reunion was uber fun-fun again, this time held at Tita Agnes' house in Lingsat. Games and exchange gifts, crazy antics and Dougie dances, life and love updates (yeah, haha!) and FOOD, are what defines this yearly reunion.

     This is the perfect time of the year where everyone is at a heightened level of gastronomic cravings. And because everyone knows about this amateur's food blog entries, I didn't break free from requests, lol!

     I panicked due to less ingredients and the Eugenios' big bodies, but anyway, here goes nothing!

Basil-Oregano Pesto on Spaghetti with Seared White River Cobbler Fillets

Pasta Spaghetti

half a bulb of garlic, peeled

salt n' pepper

a handful of basil leaves, chopped for easier grinding

a handful of oregano leaves, chopped for easier grinding

olive oil

grated cheddar or parmesan cheese

ground toasted walnuts

the juice of half a lemon

sliced garlic

diced red bell peppers

butter

White River Cobbler, filleted and cut into strips

Cook pasta according to package directions.

For the pesto, start on crushing a few cloves of garlic with salt and pepper on a mortar and pestle. Add in basil and parsley leaves and grind. Sprinkle a dash of olive oil, then add in cheese and walnuts. Continue grinding while adding a dash of lemon juice and olive oil until desired consistency/texture is achieved.

On a pan, heat butter and olive oil. Sear fish 'til browned. Set aside.

On another pan, brown sliced garlic and bell pepper. Add in pesto 'til fragrant. Toss in cooked pasta and mix to coat.

Plate on with the seared fish fillets as sidings.