Grilled Wild Halibut with Greens, Hazelnuts and Sunflower Seed Pesto recipe | PCC Community Markets

Ingredients

• 2 pounds wild halibut fillet, skin-on
• 1 cup basil leaves (stems saved)
• 1 cup spinach or arugula leaves
• 1/4 to 1/3 cup extra virgin olive oil
• 3 large cloves garlic, coarsely chopped
• 1/4 cup freshly grated Parmesan or chèvre cheese (optional)
• 1/4 cup toasted hazelnuts
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 1 teaspoon lime or lemon juice
• Splash of hot sauce
• Salt and pepper, to taste