Basil Pesto Sardines

On the table in 20mins

Serves 4


  • 16 fresh sardines, cleaned
  • Salt & black pepper to taste
  • 6 tbsp. Sacla’ Classic Basil Pesto
  • 50g pine nuts, toasted
  • 1 lemon, juice


  1. Preheat the grill or barbecue
  2. Lay the fish in a shallow dish Make several diagonal cuts across the flesh of each fish and season
  3. Brush most of the Sacla’ Pesto over the skin of the fish and inside the cavity
  4. Sprinkle over the pine nuts and drizzle with the lemon juice
  5. Cook the fish for 8-10 minutes, turning once and basting with remaining Sacla’ Pesto

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