Pan Seared Salmon With Lemon Basil Pesto - cooking recipe

Ingredients

1/4 cup pine nuts, lightly toasted
1 cup fresh basil leaf, packed
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup parmesan cheese, freshly grated
1 pinch crushed red pepper flakes (I use a generous pinch)
1 tablespoon fresh lemon juice
kosher salt & freshly ground black pepper
12 ounces salmon fillets (2, 6-oz each)
cooking spray

Preparation

Heat a dry skillet, over medium heat, and lightly toast pine nuts (gently toss and shake pan occasionally); then place in a food processor.
To the food processor, add basil and garlic; pulse just to combine.
With processor running, drizzle in olive oil, and process, scraping down sides once or twice with a rubber spatula, to desired consistency (I like it sort of chunky).
Add in Parmesan cheese, red pepper flakes, lemon juice, and salt and pepper to taste; pulse to combine; set aside.
Wipe the salmon dry with paper towels (to allow a nice sear), then season lightly with salt and pepper.
Heat the skillet, over medium-high heat, then spray with cooking spray.
Cook salmon about 4 minutes per side or to desired doneness (I like it a little pinkish in the center since it will continue cooking a little when removed from the pan).
Serve salmon with pesto spooned over top.
Can also be served at room temperature.