Fresh basil pesto and salmon go together like two peas in a pod.
Basil is bursting with flavor during summer and salmon is at peak harvest. And whether you make a traditional pesto with pine nuts or go sideways and use walnuts or pistachio, basil pesto offers bright, earthy flavors. The beauty of creating a basil pesto is its use and versatility with other foods too.
Prepare your salmon on the grill, in a pan on the stovetop, or slow roasted in the oven.
Tips: Basil Pesto can be made ahead up to several weeks and frozen. Please buy your salmon responsibility. Find more salmon cooking and buying tips in my cookbook, Salmon From Market To Plate. Available in print or ebook wherever you buy books online.
Fresh Basil Pesto
1/2 cup toasted pine nuts
2 garlic cloves
3cups basil leaves
Juice from ½ lemon
1/2 cup Parmesan cheese
½ teaspoon kosher salt
Ground black pepper, to taste
- In a food processor, pulse the nuts and garlic several times until just before the mix turns pasty.
- Add the basil and lemon juice. Run the food processor several seconds. Turn off and scrape down the sides until the leaves are pulverized.
- With the machine running, add the olive oil, slowly. Turn off the machine and scrape down the sides. Pulse an additional two or three times.
- Scrape the pesto into a mixing bowl. Add the grated parmesan, salt, and pepper. Stir.
- Add a thin layer of olive oil on the top of the pesto.
- Use immediately or cover and refrigerate or freeze. Bring the pesto to room temperature before you’re ready to cook.
Let me know what you think. And thanks for watching.
Copyright Berry Consulting, LLC, 2017