Time 40m Yield 4 servings. Number Of Ingredients 8 Steps:
For pesto, combine the basil, oil, garlic, pepper, lemon juice, salt and 1 tablespoon Parmesan cheese in a food processor; cover and process until finely chopped. , Place the salmon in a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons pesto over fillets. (Cover and refrigerate remaining pesto for another use.) , Bake, uncovered, at 400° for 20-22 minutes or until fish flakes easily with a fork. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted.
Time 5m Yield 1/4 cup, 8 serving(s) Number Of Ingredients 5 Steps:
In a food processor, pulse the Basil, Pinenuts & Garlic. Add Olive Oil in a stream til mixed. Add Cheese, salt & pepper then pulse till mixed.
Time 20m Yield 2 fillets, 2 serving(s) Number Of Ingredients 10 Steps:
Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor. To the food processor, add basil and garlic; pulse just to combine. With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky). Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside. Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper. Heat the skillet, over medium-high heat, then spray with cooking spray. Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan). Serve salmon with pesto spooned over top. Can also be served at room temperature.
Time 15m Yield 16 Number Of Ingredients 6 Steps:
Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended. Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
