Recipe:
Salmon filets
4 packed cups fresh basil leaves, rinsed and dried
1/2 cup olive oil
1/3 cup raw pine nuts
2-3 garlic cloves, sliced
1/2 cup freshly grated Parmesan cheese
1 tsp. sea salt
Do Ahead:
1. Soak raw pine nuts in filtered water (2 cups of nuts in a quart mason jar, filled with filtered water and 1 TBS salt) overnight.
2. Drain and dry for several hours in a dehydrator (or in your oven on the lowest setting with the door ajar).
3. Defrost the salmon if it is frozen. Best to do this the night before in the fridge.
The Day Of (or can be made ahead):
1. Preheat the oven to broil.
2. Cut about 1/2 a cup’s worth of the Parmesan cheese into chunks and toss it into the food processor. (If you end up with a little more than 1/2 of a cup, set it aside — you can sprinkle it on top of the dish upon serving.) Process until coarsely chopped.
3. Add the garlic cloves. Process until the garlic is finely chopped.
4. Add the basil, the olive oil, the pine nuts, and the sea salt. Process until it’s got a good sauce-like consistency.
5. Take your salmon filets out of the fridge and put them in an oven-safe baking dish or cookie sheet.
6. Coat each side of the fillets with pesto.
7. Stick in the oven for 4-5 minutes.
8. Remove from oven, turn over, and cook for 4-5 more minutes.
10. Save the leftover pesto for other uses. Pour into a storage container and cover with a thin layer of olive oil. Store in the fridge or freeze.
Serve with a little extra Parmesan if you like.