½cupToasted Pine Nutssee blog notes for instructions
6clovesGarlic, smashed and peeled
1Lemon, zested and juiced divided
¾cup Olive Oil + a drizzle
Make the pea basil pesto: in a food processor or blender, add in your peas, spinach, basil, toasted pine nuts, garlic, ½ TBSP of salt, lemon zest, and ½ of the lemon juice. Blend together.
As the food processor/blender is running, drizzle in the oil olive as it runs until it's evenly distributed and starts to be coming creamy.
Taste and season. Add in more salt if needed (see blog notes for helpful hints). If the consistency is too thick, add in water until you reach your desired consistency. Set aside.
Place your pan over medium heat and drizzle in some olive oil. After the pan and olive oil warm up, place your salmon fillets, top-side down, skin side up. Sear the fillets until they form a red-ish crust, flip over and finish cooking skin side down until the internal temperature is 145F (see blog notes for additional helpful hints).Rest for a few minutes, top with pea basil pesto.
Pan Seared Salmon & Pea Basil Pesto https://nicolestastingspoon.com/2021/08/11/salmon-pea-basil-pesto/