This recipe was created by Poppy to utilize the fresh produce found at the Farmer's Markets in the spring. She used nettles because they were in season, but you could easily substitute the nettle for basil if you like. She even included the names of the local farms the ingredients were sourced from.
Ingredients
2 Sena Sea Halibut portions (6 oz. each), thawed
1 pint fresh nettle leaves (Foraged and Found Edibles)
1 bunch of chive flowers (Nash’s Organic Farms)
6 Tbsp olive oil
1/2 oz pine nuts
2 cloves peeled and crushed garlic (Jarvis Growers)
1 tsp salt
Directions
Set oven to 375* fahrenheit.
Bring a large pot of water to a rolling boil. Carefully add nettles with tongs or gloved hands, and blanch for 3 minutes, then drain. This will remove the sting!
Place pine nuts on a baking sheet, toast in oven until warm to the touch, approximately 5 minutes.
Chop up the chives, but save the flowers for salad or decorating.
Combine all ingredients except the olive oil in a blender or food processor. Blend until its a chunky paste. With blender/processor running, slowly pour in the olive oil until it becomes a creamy spread.
Place fillets of halibut skin side down on glass baking dish. Spread a generous amount of pesto on top of each fillet. Bake for 12-15 minutes until the fish is just flaking.
Enjoy!
- Sena C Wheeler
www.senasea.com
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food. 
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Comment
I made this recipe using basil/spinach for my pesto. No nettles available! The quality of Senasea fish is impeccable to start with. The recipe was quick, easy and delicious!! Also a positive pesto refrigerates and freezes well for the next time.