Ingredients:
• 1 Salmón de Chile fillet, of approx. 800 grams
• 2 cups of fresh basil leaves
• 3/4 cup of chopped fresh parsley
• 1 garlic clove
• 1/3 cup of lemon juice
• 3/4 cup of olive oil
• 2 cups of peeled almonds
• 2 cups of grated Parmesan cheese
• salt and pepper to taste
Preparation:
1. In a food processor, blend together the basil, parsley, garlic, Parmesan cheese, and almonds. Add the lemon juice, and olive oil until you have a homogeneous and smooth mixture.
2. Add salt and pepper to taste.
3. Place the salmon fillet in a refractory dish, and cover it with half the pesto, gently moving the piece of salmon to marinate it on both sides.
4. Cover and refrigerate for 1 hour.
5. Pre-heat the oven at 200ºC. Remove the cover and cook the salmon for 10 to 12 minutes, until its meat is tender and juicy.
6. Cut into four portions and serve with roasted vegetables with the remaining pesto sauce.
7. Serve with roasted vegetables marinated with the reserved pesto.
