New York Times

Pan-Seared Fish With Citrus Pesto

Genovese pesto isn’t the only pesto around: There are many regional variations, including an incredibly vibrant and light Sicilian version that stars citrus. This naturally vegan version doesn’t need cheese, because the citrus provides acidity and the capers and toasted nuts lend umami. Pistachios and almonds grow abundantly in Sicily, but walnuts or pine nuts would also work. You’ll find citrus pestos made with anchovies, garlic, dried oregano, fennel fronds, dried chile and, yes, cheese, so feel free to adapt this base recipe as you wish. Italians historically don’t mix seafood and cheese, but since this pesto eschews cheese, it’s as good with pasta as it is with simply seared or grilled fish.