Trout-pangasius Tournedos with Pesto | Metro

Ingredients

• 2 whole garlic cloves
• 2 cups (500 mL) basil leaves, not packed
• 3 Tbsp. (45 mL) pine nuts
• 1/2 tsp. (2 mL) Salt
• 1/4 tsp. (1 mL) freshly ground pepper
• 1/2 cup (125 mL) freshly grated parmesan
• 1/2 cup (125 mL) olive oil
• 2 x 1 lb (2 x 500 g) skinless trout fillets
• 1 lb (500 g) pangasius fillet