Grilled Salmon with Walnut-Arugula Pesto

Ingredients

• Freshly ground black pepper
• 4 6- to 8-oz. skinless salmon fillets
• 2 cups loosely packed fresh arugula (2-½ oz.)
• ¼ cup walnut halves
• Kosher salt
• 5 Tbs. extra-virgin olive oil; more for the grill pan
• 3 Tbs. freshly grated Parmigiano-Reggiano
• + 2 more ingredients
• • 1 medium clove garlic
  • 1 cup loosely packed fresh basil (about ½ oz.)

In a small skillet over medium heat, toast the walnuts, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor. Add the arugula, basil, Parmigiano, and garlic and process until the mixture is ...

View full recipe at Fine Cooking