I find myself turning to the same seasonings, dressings, and sauces for most of the meals I make in a given week. I mean, you can hardly go wrong with a good salt and pepper rub, a squeeze of lemon, or a dash of pesto. But, I often wonder whether there’s a way to spice up those go-to condiments I trust so highly. Last week, when searching for a light and healthy dish to share with my flatmate, I stumbled across my newest revelation, pistachio pesto.
Recently, I have been hearing about different kinds of pesto, whether they’re based in a different green or a different nut. I was a sceptic to be sure, but for some reason or other, the combination of pistachio, fennel, and salmon sounded too good to pass up. Now, most pesto has some amount of cheese, but my flatmate and I have been trying out a new health kick in the form of the Paleo Diet. I am not too strict, but to keep it up, I left the cheese out, and honestly, you don’t need it!! The pistachio holds a fantastic flavour that cuts the garlic, and as long as you aren’t too picky about the ‘normal’ consistency of pesto, you won’t miss it. Granted, you can always put it in and it’s just as amazing!
The batch makes a hearty portion that will last you the rest of the week. Try it on some eggs in the morning to give them a little excitement and colour, or on gnocchi pasta. This little variation on a classic will make all the difference to your week’s dishes. Eat happy!
Adapted from The Kitchy Kitchen
1/3 cup roasted unsalted pistachios
1/4 cup parmigiano (optional)
1/2 cup olive oil
2 cups basil leaves
3 garlic cloves
1 salmon filet, skin on and scaled
1 tablespoon pistachio pesto
1/2 fennel head
1) Blend together the pistachios, olive oil, basil, garlic, and cheese (if you want it). Continue to add olive oil until you have reached the desired consistency.
2) Chop fennel and season with salt and pepper. Drizzle with oil and roast on a tray in the oven for roughly 20 minutes, or until browned.
3) Season salmon with salt and pepper. Sear on both sides (skin down first) till cooked. Roughly 3 to 4 minuets on each side. Add a squeeze of lemon if you are feeling zesty!
4) When all the bits are cooked, plate up and eat! If you want a little more substance, bake some polenta as a side. It has a great flavor and texture that soaks up the pesto especially well.