You can play with the flavor of the pesto by replacing half of the basil with parsley or cilantro.
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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.
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