Ingredients:
3 cloves garlic, green sprout removed
1 tablespoon butter
1/3 cup pine nuts
1/3 cup pecans
sea salt
fresh ground pepper
1 1/2 cups packed fresh basil leaves
6 small spinach leaves
1/2 cup best quality extra virgin olive oil
1/3 cup grated parmesan cheese
1 lb king salmon ( or other good quality fresh salmon)
Directions:
Preheat oven to 425F F degrees.
Place garlic, butter, pine nuts, pecans, 2 pinches sea salt and 1 grind pepper in food processor bowl fitted with metal blade.
Pulse process until mixture is finely ground (be careful not to over-process as nuts may turn to butter!).
Add basil, spinach leaves, and 1/4 cup of the olive oil.
Process for 20 seconds.
Gradually add remaining oil until it’s a smooth paste that is thick, not runny.
If needed, add more oil, 1 tablespoon at a time.
Add cheese and process for 30 seconds.
Set aside.
Slice salmon into 4 equal sized fillets and lightly salt and pepper each side.
Grease a baking pan and place fillets in pan (do not crowd).
Top each fillet with a smooth coating of pesto.
Bake for approximately 10 minutes, depending on thickness.
Do not over-bake!
Test a fillet by poking a thin knife into the thickest part of the fillet.
If the knife comes out warm to the touch, the salmon is done.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.