A huge bag of basil bought from a roadside stall and the lovely summer vibe of late inspired a pesto-making session. It is being devoured quickly, dolloped on barbecued meals, added to salad, spread into sandwiches and, here, smothered on a fillet of salmon.
Ingredients
| 4 cups | Basil leaves, packed (Main) |
| 1 cup | Grated parmesan cheese |
| 3 cloves | Garlic |
| ½ cup | Lemon juice |
| ½ cup | Good quality olive oil |
| ½ cup | Toasted pine nuts, or unsalted cashews |
| 1 tsp | Salt and freshly ground black pepper |
| 1 kg | Side of salmon, pin bones removed (Main) |
| 1 handful | Basil leaves, to garnish |
AdvertisementAdvertise with NZME.
Directions
- Firstly make the pesto. Into a food processor place the basil, garlic, parmesan and a little of the oil. Blitz until well combined. Then add the remaining oil and lemon juice. Pulse the pine nuts without breaking them up too much, then season with salt and pepper. Store in an airtight container and drizzle a little oil ove rthe top to prevent discolouring.
- Preheat an oven to 180C. Line a baking tray with paper. Place the salmon on the tray.
- Smother generously with pesto. Bake in the oven for 20-25 minutes depending on the thickness of the salmon. Remove and rest for 10 minutes before serving.
