Pesto is easier to make than you think. It’s just five ingredients, and when you make it yourself, you create a tasty dish and earn infinite bragging rights. You'll also make your entire home smell divine. If you double or triple the recipe, you have pesto left over for pastas, sandwiches and meal preps.
Load up the processor or bender, and you'll be swimming in pesto. If you opt to make a big batch, dish it into little mason jars, add a little rustic twine and hand-written labels, and give them away as holiday gifts or party favors. After all, who doesn’t like pesto?
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Cooktop Cove
Baked salmon covered with pesto sauce
2
15 minutes
15 minutes
30 minutes
1/2 cup fresh basil, plus more for garnish
1 tablespoon pine nuts
1 clove garlic, peeled
2 tablespoons olive oil
6 tablespoons Parmesan cheese, grated
2 salmon fillets
2 tablespoons panko breadcrumbs
Fresh ground pepper, to taste
1 tablespoon fresh basil, sliced into ribbons
1 lemon, sliced
Heat the oven to 450 F.
In a food processor, combine the fresh basil, pine nuts, garlic, olive oil and 4 tablespoons of the Parmesan cheese. Pulse until a paste forms.
Line a baking sheet with parchment paper foil.
Place the two salmon fillets, skin side down, on the tray.
Evenly spread a layer of pesto on top of each fillet.
In a small bowl, combine the breadcrumbs and the remaining Parmesan cheese.
Top each fillet with this mixture followed by two lemon slices, and finish with fresh ground black pepper.
