Grilled Salmon with Rosemary Pesto
- 1 cup loosely packed fresh flat-leaf parsley
- 1/2 cup grated Asiago cheese (2-3 oz)
- 1/4 cup loosley packed fresh rosemary leaves
- 1/4 cup coarsely chopped walnuts, toasted
- 2 cloves garlic
- 1 1/2 tsps coarse kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 7 tbsps extra virgin olive oil, divided
- 4 6-oz salmon fillets, about 1/4 inch think, skin removed if you prefer
This recipe makes more pesto than you’ll need but any less is too small for the food processor to puree. However, too much is a good thing because you can use the extra the next time you make salmon—or another fish, or chicken, or pasta, or even a sandwich! Serves 4.
To toast the walnuts, spread on a rimmed baking sheet and cook in a preheated 350 degree oven until lightly browned and fragrant, 6 to 10 minutes. Watch carefully—the nuts can go from perfect to burned very quickly.
In the bowl of a food processor or blender, combine the parsley, cheese, rosemary, walnuts, garlic, ½ teaspoon of the salt and ½ teaspoon of the pepper and process to finely chop, scraping down the bowl as necessary. With the motor running, slowly add 5 tablespoons of the olive oil and process until smooth. (You can prepare the pesto in advance, storing it covered in the refrigerator for up to a week or in the freezer for several months.)
Prepare the grill to medium high heat. Brush the salmon with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1 teaspoon of salt and the remaining ½ teaspoon of pepper. Grill the fish until cooked through, about 4 minutes per side. Serve the salmon hot, with pesto on top. Save any remaining pesto for another use.