Grilled Salmon with Walnut-Arugula Pesto

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