You can play with the flavor of the pesto by replacing half of the basil with parsley or cilantro.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat the oven to 400°F. Pulse the bread in a food processor to make breadcrumbs. Remove about 1/2 cup of the crumbs and reserve them. Add the pine nuts, garlic, 1 tsp. salt, and 1/4 tsp. pepper to the crumbs in the food processor and pulse. Add the basil and process again. With the motor running, add the olive oil in a slow stream, stopping occasionally to scrape down the sides of the bowl, until the pesto is spreadable.
I've made this several times and it is always a hit. Easy, healthful and delicious! Thanks! I give it 5 stars!
Another hit...thank you FC
This is an easy weeknight meal, especially if you have some fresh basil in your garden. My local supermarket had some wild Alaska sockeye salmon, so this was a good use for the salmon. The only downfall was I found the pesto a bit too salty. Perhaps it was because I used sea salt instead of table salt. Next time I will not use the 1 tsp. of salt called for in the recipe, and instead just use salt to taste.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?