Baked Tilapia With Spinach Pecan Pesto Recipe

The Spruce Eats
Serves: 6 Save

Ingredients (7)

  • 6 ounces baby spinach leaves, about 6 cups, divided
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup pecan halves
  • 1/3 cup fresh shredded Parmesan cheese
  • 2 medium cloves garlic, smashed and minced
  • 1/4 teaspoon salt, or to taste
  • 6 tilapia fillets

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Directions

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