2 cups basil leaves
2 cloves garlic
½ cup grated parmesan cheese
1/3 cup pine nuts
½ cup extra virgin olive oil
Salt & Pepper
Using a food processor, finely chop the basil and garlic. Add the parmesan and pine nuts and pulse into a course paste. With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper. Can be refrigerated in an airtight container for up to one week.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain reserving a ladleful of pasta cooking water. In serving bowl combine pesto ,pasta and reserved cooking water toss to coat and top with chopped fresh tomatoes.
Marinade salmon in oil salt and garlic. Preheat Grill .Grill 4 to 5 minutes per side. According to it’s thickness; do not over cook. It should flake when pierced with a fork. Serve immediately topped with pesto.