Chilled Leek, Pea and Cucumber Soup with Prawns
A cooling Summer lunch or light supper. Unlike many cucumber soups, this one contains no cream but i...
2 cups fresh basil
1/2 cup extra virgin olive oil
1/3 cup freshly grated Parmesan
1/4 cup toasted pine nuts
3 cloves garlic
Salt and pepper to taste
1/2 Tbs lemon juice
2 x 150 g pieces salmon
Toast the pine nuts by heating a pan on medium heat. Add pine nuts and keep moving them around the pan until they are slightly brown – about 2-3 minutes. Remove pan from heat and leave pine nuts to cool.
Add pine nuts, basil and garlic to a food processor and pulse until finely minced.
Drizzle in olive oil and lemon juice slowly, as you continue to run the machine on pulse.
Add Parmesan last and process briefly until all ingredients are combined. Add salt and pepper to taste.
Heat oven to 180 C. Place salmon on a baking tray and spread pesto on top.
Bake in oven for about 20 minutes.
Store remaining pesto in an airtight container in the fridge for up to 5 days, or freeze to keep longer.
Serve salmon with mashed sweet potato and a fresh salad.
Photo Credits: Alimentary