Salmon with Red Pepper Pesto

I made this recipe as directed. We thought the sauce was bitter. We were hoping the sauce might be better after heating it a bit...but that didn't help either.

The hubby loved it, a keepr for sure. The pesto did take a while to blend in the food processor...but I just kept hitting the puree button until it turned out smooth and creamy. It was great to have something to make on a weeknight that was quick, easy and had so much flavor!

My problem with this recipe was including raw garlic in the pesto. My clove was a big one which I thought would be fine because I like garlic but I didn't think about the fact that its raw garlic which completely overpowered the sauce. I also agree with the other poster who said this needed a little extra olive oil or liquid to blend nicely. Next time I'll either throw the garlic in a pan and saute first or leave it out.

Very tasty. I substituted walnuts for the almonds and served over rice. The pesto was especially good and I will probably make again to use with sandwiches or pasta.

Loved this pesto, but I also had trouble getting it to blend and added a bit more EVOO and about 2 Tbl of homemade chicken stock and a little more salt. Served over grilled wild King salmon with garlic roasted red potatos, green salad with blue cheese, and served a nice local syrah with it. Dessert was lemon sorbet with fresh local blueberries and Milano chocolate cookies...a winner all around. We eat a lot of salmon and it's nice to have something a little different to serve with it that doesn't add a lot of calories.