Sauteed Cod with Homemade Spinach Pesto

Tonight's dinner was brought to you by the goodness of in-season and local veggies! I made a delicious spinach pesto to serve over some cod fillets. I served the fish with sauteed squash and corn on the cob (first of the season). Yum!

For the Pesto:

• 2 C. spinach leaves, washed and dried (could also use arugula)
• 1/2 C. basil leaves (could use parsley)
• 3 cloves garlic, halved
• 1/4 C. grated parmigiano reggiano (or other hard cheese like pecorino or romano)
• 1/4 C. chopped walnuts (could also use pine nuts or almonds)
• pinch of salt
• 3/4 C. good-quality extra virgin olive oil

In a blender or food processor, blend the spinach, basil, garlic, cheese, nuts, and salt. With the motor running, slowly add the oil until the pesto is smooth. This makes lots of extra pesto, which you can use on pasta, eggs, sandwiches, pizza, bruschetta, etc. Or you can freeze the extra - I use small 1/4 or 1/2 cup plastic containers, so I can thaw only what I need.

For the Fish:

• 1 Tbsp. butter or oil
• 2 cod fillets (or other white fish)
• salt and pepper to taste
• 2 Tbsp. pesto sauce

In a small saute pan, heat the butter or oil over medium heat. Add the fish, season it with salt and pepper in the pan, and cook for 6-8 minutes, flipping halfway through the cooking time. Spoon the pesto over the top of each fillet, then cook for 1 minute more, to just heat the sauce.

I sauteed the squash in a little oil and seasoned with salt and pepper. It's great with a little sprinkle of feta, goat, or parmesan cheese.

I steam the corn in the microwave. I take off the outer husks and trim the silk at the top. Then I microwave it for 6 minutes (for 2 ears), then allow to stand in the microwave for 5 minutes. It turns out perfect every time (and it is so easy to remove the remaining husks and silk).