Barbecued Sardines on Toasted Sourdough with Walnut Pesto

I love barbecued sardines, they are one my best childhood memories, sat eating them with my Dad in a restaurant called Hogar del Pescador (Fisherman’s Home) in Santurce’s port. Santurce is the capital of cooking fish on charcoal. It is there where you can taste rich and perfectly charred sardines with buckets of young fizzy txakoli. There is even a popular song about Santurce’s sardines known in the whole of Spain. So yes, Basque food even has hit record songs. The best part of eating sardines is to do it with your fingers and laying the sardines on some bread to soak the oils before you eat everything.