Basil Pesto

I don’t think most people realize how easy it is to make your own pesto. I have, and absolutely love, my AeroGarden Ultra (LED) . Now it’s not perfect for everything but for herbs and such it’s amazing. And I found a great company that has fantastic seeds; organic, non-gmo and heirlom. I recommend their seeds. But I definitely buy the basil on a regular basis. I love the flavor of basil but you can make pesto using arugula, spinach and walnut instead of pine nuts. Enjoy!

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Salmon with Basil Pesto

  • 2 cups fresh basil, packed
  • 1/2 cup plus 1/4 cup pine nuts
  • 3-4 cloves of garlic, minced
  • 1 cup finely grated parmesan cheese
  • 1/2 cup of olive oil*
  • 1/2 Tsp kosher salt
  • 1/4 Tsp black pepper
  • 1 filet of salmon

Directions:

In a food processor combine the basil, 1/2 cup pine nutes and garlic. Pulse to combine. With the processor on low speed, slowly add the olive oil until smooth. *You may need a little more than 1/2 a cup.

Once it’s smooth add the cheese, salt and pepper and combine until smooth again.

Poach the salmon (about 5 minutes), or if you’re like me and have a Anova Sous Vide, cook at 115 degrees for 45 minutes.

Pre-heat your oven on the broiler setting. Spread the basil pesto on the top of the salmon and sprinkle with 1/4 cup (or so) of pine nuts. Toast in the broiler oven until the pine nuts are brown and the pesto is bubbly.