Preheat oven to 375°. In a high-speed blender, add parsley, basil, garlic, lemon zest and juice from half the lemon. Blend until combined. Add olive oil, nutritional yeast or Parmesan and the salt and pepper flakes to blender. Pulse until incorporated. Place mixture into a bowl and add the pecan meal. Mix together until combined and taste for any additional seasoning.

Add a thin coating of olive oil to the bottom of a sheet pan. Place the fish skin-side down on the pan. Season the top of the fish with a little salt (be gentle-handed here as the pesto has lots of flavor). Using your hands, add the crust on the top of the fish in a thin and even layer. Bake the fish for 20 to 25 minutes depending on the thickness of the fillet until cooked through.

*To make pecan meal: Preheat oven to 150°. Place the pecan pulp (from making pecan milk) on a silicone-lined baking sheet in a very thin, even layer, about one-eighth-inch thick, using your fingers. Dehydrate in the oven for four to five hours or until completely dried out. Place in a high-speed blender and blend until “meal” is formed. This takes about 30 seconds to one minute.

Find a recipe for Homemade Nut Milks here.