Pan-Seared Fish With Citrus Pesto

By Ali Slagle

Updated April 3, 2025

• Total Time: 30 minutes

• Rating: 5 (from 815 reviews)

• Comments: 66 reads

Genovese pesto is not the sole iteration of this classic sauce—numerous regional variations exist, including a vibrant, light Sicilian rendition that features citrus as its centerpiece. This naturally vegan interpretation requires no cheese: Citrus contributes bright acidity, while umami is derived from capers and toasted nuts. Pistachios and almonds are plentiful in Sicily, though walnuts or pine nuts are suitable substitutes.

In general, feel free to adapt this foundational recipe—Italian citrus pestos are often crafted with anchovies, garlic, dried oregano, fennel fronds, dried chiles, and even cheese. As written, this pesto omits cheese—a reflection of the historical Italian practice of not combining seafood and cheese—enhancing its versatility. It pairs equally well with pasta and fish.

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