This is The Pioneer Woman’s basil pesto recipe (you can find it here) and it tastes so good I could lick it right off the spoon. This pesto can be served over pasta, on salmon, as a spread over bread, you name it! Also, any recipe is a bonus for me when it freezes well. I like to double the recipe so I can freeze some for a later date. *To use after freezing thaw in the fridge for a couple of hours prior to use.
Prep: 5 minutes
- 3/4 cup fresh basil leaves
- 1/2 cup grated Parmesan
- 3 tablespoons pine nuts
- 2 cloves garlic, peeled
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Add all ingredients (except olive oil) to a food processor. While food processor is running drizzle in olive oil. Add additional olive oil if needed.
Happy New Year!!! I thought I’d start the year off on a good foot by posting a healthy, yet delicious, dinner recipe! This salmon is so easy and tastes amazing. The quickest way to make this meal is to store buy the pesto, however I love my homemade pesto recipe. That being said I freeze my homemade pesto so I can take it out for pasta and pesto salmon. I have posted my favorite pesto recipe under “Sauces.” Happy Eating 🙂
Cook: 20 minutes
Prep: 2 minutes
- Basil Pesto (store bought or homemade)
- 2 (6 oz) Salmon Fillets
- 1 Lemon
- Brown Rice (or quinoa, couscous, grits..anything to serve the salmon over)
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray and then spoon 3 tablespoons of pesto onto baking sheet. Layer salmon over pesto and then top with about 3 more tablespoons pesto. Place lemon slices on salmon and bake for 20 minutes or until done. Serve over rice.