This chunky pesto takes minutes to make, and can be kept in the fridge for around a week. It’s great for meat and fish, with pasta or a salad. It makes a tasty combination with this fresh summer chickpea salad.
For the pesto (Serves approx. 4-6):
1 clove of garlic
large bunch of fresh basil
Handful of almonds and/or pine nuts
2-3 tbsp grated Parmesan cheese
juice of half a lemon
Sea salt and black pepper
Extra Virgin olive oil (amount depends on how wet you want your pesto)
Peel and chop the garlic. Remove basil leaves from the stems.
Chop the basil, garlic, and nuts by hand and add the Parmesan, lemon juice, oil, salt and pepper.
Alternatively place all ingredients in a blender and pulse (scraping the mixture from the edges) until a rough paste begins to form, but leaving a chunky texture.
For the chickpea salad (Serves approx. 4):
1 small red onion
1 fresh red chilli
4 vine ripened tomatoes
Extra Virgin olive oil
sea salt and black pepper
1 tin of chickpeas (410g)
2-3 sprigs of fresh mint
2-3 sprigs of fresh basil
Feta cheese (as desired)
Peel and finely slice the red onion. Deseed and finely chop the chilli. Roughly chop the tomatoes. Place onion, chilli and tomatoes in a bowl.
Dress with the juice of 1 lemon, and about 3 times as much extra virgin olive oil (around 4-5 tbsp). Season with salt and pepper.
Heat the chickpeas in a pan (as directed on the tin). Drain, and add to the salad.
Chop the mint and basil, add to the salad. Crumble the desired amount of feta cheese over the top.
For the Salmon:
Pan fry the desired number of salmon fillets until they are cooked through and the skin is crispy.
Spoon pesto onto each fillet, and serve with chickpea salad.