Over the Fourth of July weekend, my aunt brought us her basil plants to plant-sit while she and my uncle took a family trip out west for several weeks. The basil plant, one sweet and one globe, started out fairly full, but by the end of July they were both huge. We used some of the basil here and there in our cooking, including grilled pizza with fresh tomatoes and basil leaves. But it seemed we could not keep up with the pace in which the plants were growing. Last night, I decided I would make some pesto with the ever growing sweet basil plant.
Since I decided to make pesto, Andrew fired up the grill for some pesto salmon-- one of my favorites ways to prepare the fish. It's a quick and simple recipe and you won't regret making the pesto from scratch.
2 cups of packed basil leaves
1/3 cup pine nuts (walnuts work fairly well as a substitute if you can't get pine nuts)
1/2 cup olive oil
1/2 grated Parmesan cheese
4 decently sized cloves of garlic
salt and pepper to taste
Pack the basil into a food processor along with the pine nuts.
Pulse the basil and pine nuts a few times until they're finely chopped. Add the garlic and pulse again. Slowly add the olive oil while food processing. Blend in the Parmesan and salt and freshly ground pepper to taste.
Easy as that!
For the salmon, I like to make a little tin foil boat. I place the salmon in the center, spread the pesto on top, and squeeze some fresh lemon juice over the pesto and salmon. Pop it on a hot grill for 15-20 minutes, checking back frequently so that your salmon doesn't get too dry.
Finally, serve it with your choice of veggie, rice, or whatnot. We went with corn on the cob last night.
Yum, yum, yum! So tasty that even Lilah had to guard the grill last night in hopes that she would get a little morsel.
Unfortunately for her, she wasn't as lucky as she had hoped. :)