Grilled Salmon with Cilantro-Pecan Pesto

Grilled Salmon with Cilantro-Pecan Pesto
Photo by Maura McEvoy


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

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...

View full recipe at Food & Wine


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