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Basil and herb pesto and Salmon with a pesto crust

By July 15, 2016 ,

Pesto is one recipe to make as its so easy. Its a great one for when you have too much basil in your garden at this time of year. For me it says summer and goes so well with lots of different meats, veg and fish. You don't have to use it just for pasta dishes. It keeps well in the fridge for a few weeks and I like to make a large batch so I have some to hand if I fancy something quick. I've tweaked the traditional recipe a little with the addition of dijon mustard and I use mostly parmesan rather than pecorino, I find the mustard brings out the cheese flavour.

1 clove garlic (steep in just boiled water for 2 mins to take the rawness away)
100g parmesan cheese grated
50ml olive oil
juice half a lemon
salt and pepper
100g fresh basil leaves
20g parsley 
10g chives
1 teaspoon dijon mustard
50g pine nuts

Whizz all the ingredients together in a food processor, or if you want to prepare it traditional style as I sometimes do you can use a mortar and pestle

Here is one dish that I like to use the pesto on

Salmon with a pesto crust
2 salmon fillets about 150g each
100g pesto sauce mixed with 70g bread crumbs

5ml oil for frying

Place the pesto crumb mix over the top of the fillets until they are fully covered 
I start this off in a pan and cook the underside of the salmon for about 1 minute
I then place under a medium grill for 5 - 8 minutes until the top starts to crisp
I like my salmon on the rare side so if you want yours cooked that little bit longer, move the grill shelf lower down in the oven and cook the salmon on a medium heat grill for 10 mins ensuring that you don't burn the crust

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