Ingredients
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1/4 cup toasted almonds
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2 cloves garlic
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2 cups fresh basil leaves
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8 tbsp extra virgin olive oil, divided
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1/2 tsp kosher salt
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6 fresh salmon fillets (4- 5 oz. each)
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Ground black pepper, to taste
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3/4 cup dry white wine
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1/2 cup sliced almonds, toasted
Steps
1
Place 1/4 cup almonds and garlic cloves in a food processor and pulse until well chopped. Add basil and pulse until chopped. While the machine is running, gradually add 6 tablespoons oil and process until smooth. Add the salt and process until combined. Use immediately, or cover and refrigerate up to 2 days.
2
Preheat oven to 400°F. Rinse fish well and pat dry. Make three diagonal scores in the top of each fillet and season well with pepper.
3
Arrange fillets in an oiled baking dish; drizzle remaining 2 tablespoons oil and wine over the top, and bake for 10 minutes; if looking dry, add a little more wine.
4
Top fillets with the almond pesto and place under broiler for 5 more minutes. Garnish with the sliced, toasted almonds.
5
*Make sure all ingredients are labeled as Kosher for Passover.
