Hello there– A couple birthdays back, Ani gave me a stick blender. I’m surprised how much I use that little thing. So easy to get out and clean up (unlike my massive blender). And for a quick job like this bright pesto, it just does the trick. You can have it all on the table in about 15 minutes, time enough to layer a simple salad and warm a sturdy chunk of bread in the oven.
SALMON WITH CREAMY PESTO
2 cups packed fresh basil leaves
2 cloves garlic, chopped
1/4 cup pine nuts (or walnuts)
1/2 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated pecorino parmesan cheese
1/3 cup sour cream
2 salmon filets
In a food processor or with a stick blender, blend the basil, garlic, pine nuts, oil, and cheese. Salt and pepper the pesto until it tastes just terrific to you. Then fold in the sour cream.
Grill the salmon in a nonstick pan with just a splash of olive oil and a sprinkle of garlic salt– just about 3 minutes on each side (depending on the thickness of the fish). Simple and fresh.
That’s it. Pretty easy (and delicious)