Grilled Salmon with Cilantro-Pecan Pesto

Ingredients

• 0.25 cup(s) extra-virgin olive oil
• 1 tablespoon(s) sherry vinegar
• 0.25 cup(s) chicken stock or low-sodium broth
• 0.3333 cup(s) freshly grated Parmigiano-Reggiano cheese
• 2.5 cup(s) lightly packed cilantro
• 0.3333 cup(s) pecans
• 4 6- to 7-ounce salmon fillets
• + 1 more ingredients
• • Salt and freshly ground pepper

Light a grill. Preheat the oven to 350°. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them. In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree. With the machine on, gradu...

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