Green Garlic & Cashew Pesto Crusted Cod with Roasted Corn


Last week my CSA box included green garlic.  Green garlic, also called spring garlic, is harvested before the cloves start to mature and resembles a scallion.  The flavor is a bit milder than normal garlic with a nutty flavor and can be eaten cooked or raw.  

green garlic Coke Farms

I contemplated sauteing it along with some other greens but I wanted to do something more creative.  I knew I was going to make cod for dinner yesterday and had planned to just throw some spices on there like I usually do when it occurred to me that green garlic would make an awesome pesto.  I wasn’t exactly sure what I was doing when I made this dish and kind of made it up as I was going but I am proud of how it turned out.  While this dish is a tad bit time consuming, it is relatively simple to prepare. 

Green Garlic & Cashew Crusted Cod with Roasted Corn
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 1 large piece of cod
  2. 2 bunches of green garlic, dark green tops trimmed
  3. 1/2 cup of raw cashews
  4. 2 tablespoons olive oil + 1 more to drizzle
  5. salt
  6. pepper
  7. 1 tablespoon of nutritional yeast
  8. 1 can of golden corn or 1 bag, defrosted, patted dry
  1. Preheat oven to 425 degrees
  2. Dice green garlic discarding the very top dark green part
  3. Add to food processor and pulse
  4. Add olive oil and cashews to processed green garlic, pulse until evenly combined
  5. Add salt and pepper to taste to the pesto mix and pulse
  6. Line a baking sheet with tin foil and place cod on top
  7. Season with salt and pepper
  8. Evenly spread the pesto mix on top of the fish
  9. Sprinkle nutritional yeast on top of the pesto enough to just dust
  10. Arrange corn kernels around fish and season with salt, pepper and drizzle with olive oil
  11. Place baking sheet of fish and corn in the oven and bake for approximately 20 mins
  12. Serve & enjoy :)
You might also like:  Mexican Lentil Pasta Salad {Gluten Free}
  1. The bake time on the fish will depend on the size of the piece and the nature of your oven.
The Fit Foodie Mama
If you end up making the dish, let me know how you like it! It is really flavorful and perfect for a fun summer dinner party! :)

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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