Is it me or is the summer sailing by at mach speed? It’s been a busy summer so far, which I don’t mind but posting recipes here on the blog seem to take a back seat. I did promise Facebook readers I’d get this lovely Grilled Salmon with Pea and Mint Pesto posted as a few readers have some fresh fish in their kitchens and they wanted some new ideas for preparing it. I’ve always got an idea about food and recipes so feel free to ask for recommendations! I love to make meal time delicious. 🙂
I realize I say this often but seafood is one of the easiest, most delicious meals to prepare, especially when paired with a sauce, salsa or pesto.
I serve fish at least three nights a week and pairing seafood with a simple pan sauce, a beurre blanc (which I know sounds fancy and complicated but it’s truly very simple) a fresh salsa or pesto makes the weeknight meal fuss free and delicious. If you’re not a seafood fan, this pea and mint pesto is just as tasty paired with grilled chicken or lamb.
Fresh mint seems to be making its way into many of my meals this season – due to my exploding mint plant. I cut it back but it still took over the herb garden so I transplanted it in it’s very own container. It still grew back in the herb box and now it’s fighting with the oregano. I’ll probably dig it up once again and find another spot in the garden to re-plant it.
Mint is a pretty little plant that is usually bright green in color (depending on which type of mint plant it is) and stays fairly healthy during our Pacific Northwest winters. It makes a nice shrub in the yard but as I learned the hard way, mint needs its own space. Much like an emerging teenager. 😉
So today it’s a Pea and Mint Pesto. Tomorrow it’ll probably be this Mediterranean Couscous Salad with fresh mint and maybe grilled lamb chops with mint, rosemary and garlic on Sunday. Mint is definitely in the Bennett Crew’s culinary future.
Delicious Wishes and Loads of Love,
- 1/3 -1/2 cup extra virgin olive oil (I begin with 1/3 cup and then add as needed)
- 1 cup fresh peas that have been blanched, or frozen peas that have been thawed
- 1/2 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1-2 cloves garlic
- Pinch of crushed red pepper flakes
- 1/4 cup chopped toasted hazelnuts or toasted pine nuts if you prefer
- 1/4 cup fresh grated parmesan cheese
- Squeeze of lemon
- Salt and pepper to taste
Place the olive oil, peas, mint, basil, garlic, red pepper flakes, nuts and cheese into a food processor. Pulse until the pesto is smooth.
Add the lemon and pulse once more and then season to taste with salt and pepper. Serve with grilled or roasted salmon, lamb or chicken.
This is also tasty on crostini with shaved, aged provolone and grilled asparagus tips.