View the original recipe via:
If you're using frozen fish, you need to defrost it first. If you're using a charcoal barbecue, it's best to fire it up in advance. CREATE a pesto using a blender, you can also use a small blender.
COMBINE juice of half a lime, basil leaves, walnuts, a large drizzle of olive oil and pepper and salt to taste in the blender. BLEND and if it's not 'creamy' enough, ADD some more olive oil.
DRIZZLE both sides of the cod fillets with olive oil and GRILL them for about 3 minutes on each side. Carefully turn them over using the fish turner to prevent them from falling apart.
DIVIDE the pesto on top of the grilled cod and serve immediately. Enjoy!