What you need:
- two cups fresh basil
- 2-3 cloves garlic
- 2 tbsp lemon juice
- 1/2 cup toasted pine nuts
- 1/2 cup extra virgin olive oil
- 1/4 nutritional yeast
- 6oz wild sockeye salmon
- 3/4 cup oven roasted cherry tomatoes
- salt to taste
- 1-2 tbsp extra virgin olive oil
- 1/2 pack of spaghettini
Method:
- to a food processor add garlic, lemon juice, toasted pine nuts, nutritional yeast + half the basil and blend
- slowly add in extra virgin olive oil while blending
- add in rest of basil +a little more extra virgin olive oil + blend until its the consistency you like
- to a parchment lined baking sheet add cherry tomatoes, olive oil, salt and mix until tomatoes are covered
- add to oven at 420 for 20-25mins with 2 tbsp of water - turn oven off and leave the tomatoes in the oven to finish cooking with the residual heat
- to a pan over medium - high heat, add salted sockeye salmon and sear for 3-4 mins per side, reduce heat to low and let cook for 8-10 mins *cooking time may vary*
- to a boiling pot of water add salt and pasta and cook as per instructions
- once pasta softens, remove one cup of pasta water and set aside (this is going to be used to make your pesto sauce creamy and silky for your pasta)
- once pasta is cooked, turn off the stove, drain your pasta and set aside
- to your pasta pot, add your pesto & pasta water and mix until combined
- add pasta and toss carefully until pasta is covered in your pesto sauce
- plate your pasta, add oven roasted cherry tomatoes, pan seared salmon, garnish with fresh basil & enjoy!
Approx 20g protein per serving (serves 1-2)