Bluefield Daily Telegraph, Bluefield, WV

Recipes and Food

July 30, 2012

Pesto infused salmon on the grill

Very seldom is something simple to make, and at the same time, impressive to serve.

Today's recipe definitely qualifies, especially if you are a lover of fresh pesto.

Every spring we plant basil in a gardening pot and place it on our deck. Keeping it watered throughout the summer will produce more basil than you can imagine, but the key is to keep it watered.

Obviously it's too late to start a new basil plant for this season, but if you like pesto, put a potted basil plant on your list of “to-do's” for next spring. And there is a bonus. Pesto is awesome to freeze for the winter, giving you that fresh taste of summer when the thermometer tells you the cold season has set in for a

while.

If you are interested in seeing a video I shot for this dish, go to YouTube.com/BBQMyWay and place “pesto salmon” in the search field.

Liz's Pesto Recipe

• 3 to 4 cups of fresh basil leaves

• ½ cup extra virgin olive oil

• ½ cup pine nuts

• 2 to 4 cloves of garlic (depends on how garlicky you want your pesto)

• 1 ½ tsp kosher salt

• 1 ½ tsp black pepper

Coarsely chop the basil and garlic. Place all ingredients except the oil in a food processor or blender with the basil and garlic. Pulse for a minute, and then slowly drizzle oil onto the dry ingredients, as

you continue pulsing the mixture.

Scrape down the sides and pulse again. Add additional oil if needed until it reaches the consistency you desire. (It should like not be runny, but more of a paste.)

Take two lbs of a boneless salmon filet (with the skin preferably) and slice into serving sizes. Lightly

salt and pepper the filets. Take a tablespoon or so of pesto and smear it directly on the flesh side of the

salmon.

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