Chorizo Crusted Cod and Beans with Arugula Pesto
- 1 clove garlic
- 1 cup arugula
- 1 cup basil
- 1/4 cup coarsely grated Pecorino Romano
- 1/4 cup olive oil, plus 2 teaspoons
- Kosher salt and freshly ground black pepper
- 2 (6-ounce) pieces of cod or hake
- 1 (2-ounce) piece of Spanish chorizo, thinly sliced
- 1 (14.5-ounce) can of cannellini beans, drained and rinsed
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Arugula (1 cup)
- Basil (1 cup)
- Cannellini beans (1 (14.5-ounce) can)
- Garlic (1 clove)
- Seafood
- Cod or hake (2 (6-ounce) pieces)
- Meat
Spanish chorizo (1 (2-ounce) piece)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1/4 cup)
- Dairy
- Pecorino romano (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 17, 2012 (6 months ago).
70 people saved this recipe.
