I am making Salmon, again. I have discovered I enjoy trying new ways to spice it up and make it different. Tonight, I want to top it with a basil pesto sauce. My garden is not producing herbs yet, thanks to the unusual amount of hail, snow and rain we got in May. A quick trip to the farmer’s market Sunday resulted in a huge $8.00 Basil plant. I need to trim it back quickly before it flowers and pesto seems like the perfect use. First, the aroma on the basil is unbelievably strong. The house smells amazing and I have high hopes.
The pesto compliments the salmon well, it takes about 15 min to prep, about the same time as salmon need to bake.
- 2-3 handfuls fresh basil
- ½ cup shredded Parmesan cheese
- 3 oz pine nuts
- ¼-1/2 cup of olive oil
- ½ jalapeño seeded
- 2 cloves garlic
- Pulse basil, pine nuts, garlic, jalapeño and cheese in food processor until finely chopped. Slowly pour in oil to emulsify. Add enough oil to get consistency desired. Serve immediately or seal in and airtight container and Refridgerate until ready to use.