Mint-Pistachio Pesto Tilapia with Cherry Tomatoes

Mint? Pistachio? In pesto? I know, it's a bit odd to consider if every time you think pesto, you think basil, but while I'm a huge fan of basil pesto you'll be missing out on all sorts of delicious flavors if you don't branch out. In this case, mint replaces basil and pistachios come in for pine nuts. The combination produces an incredibly flavorful topping that would pair well with a variety of proteins and vegetables. If pistachios are too expensive toss in pine nuts instead, but if you can spring for the pistachios they are quite delicious with mint.

I paired this with some roasted potatoes with Cajun spice to round out the meal, but let me know in the comments if you find a delicious alternative that can't be missed.

Time: 20 min

Mint-Pistachio Pesto Tilapia with Cherry Tomatoes
Ingredients:
2 c mint
1/4 c pistachios, unsalted, roasted, no shells
1/8 tsp black pepper
2 tbsp Parmesan, grated
2 tbsp olive oil
3 tilapia fillets
1 pt sweet cherry tomatoes, halved

Get your oven pre-heating to 375 degrees.

Place the mint, pistachios, black pepper, Parmesan, and olive oil in a small food blender. Blend until you reach a pesto consistency, pausing to scrape down the sides 1-2 times during the process.

Spray a glass baking dish with cooking spray. Place the tilapia fillets in the dish and spread the pesto evenly on top. Bake for 10 minutes. Add the cherry tomatoes and bake for another 2-3 minutes or until done. Enjoy!