Trout with pesto from the grill

First make the pesto: wash and dry the basil and remove the thick stems. Roast the pine nuts in a dry frying pan. Puree the basil with the food processor or hand blender together with the cheese, pine nuts, olive oil and some salt to a smooth mass.

Rinse the trout under cold running water from inside and outside. Dab the trout dry with paper towels and spread them inside and out with a few tablespoons of pesto. Fill the abdominal cavity with a sprig of parsley and lime wedges. Grill the trout in 10-15 minutes. Turn occasionally.