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.
Salmon with Red Pepper Pesto
liafinney Posted: 10/12/11
sjcpeach Posted: 10/16/11
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.
rrdlaw1 Posted: 10/13/11
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.
bouldercook Posted: 10/06/11
This was super easy to make and really yummy. The leftover pesto tastes great on sandwiches too. Will definitely make this again.
rockthe2c Posted: 10/11/11
I just happened to have home roasted red peppers in the fridge when I found this recipe. So last night I made this recipe with the Lemon-Parmesan Broccoli (also in the October 2011 Cooking Light issue) and a side of sweet corn on the cob. It was so amazing. The flavors in the red pepper pesto went perfectly with the salmon (which I grilled on my Panini grill). I couldn't wait to have the leftovers for lunch today. Many of my co-workers ohhed and ahhhed over the colorful dish and asked for the recipe. I will definitely make again! One note: I had a tough time getting the pesto to blend in the large blender but once I transfered it to my small food processor/Magic Bullet it had no problem at all.
Maria0419 Posted: 10/25/11
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!
AriaVagabond Posted: 09/19/11
This was unbelievably good. The pesto was delicious. I served this with whole wheat couscous with sauteed onion, cherry tomatoes, and the unused chopped roasted red pepper. I will recommend to everyone!
nursenene Posted: 10/30/11
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.
EmmaLee75 Posted: 06/22/13
Great recipe! Had to use cashews in place of the almonds (allergy). Was a nice sauce for the fish. Would be good on a sandwich too. Thanks Sunday Strategist.
shtrukdme Posted: 02/13/13
I made this tonight, and agree with the bitterness to the pesto unless the garlic is blanched first, however, my fiancee loved it as it! I will definitely try it again, but next time I'll make sure to fix up the garlic first!
andrea5367 Posted: 05/24/13
This pesto was amazing and couldn't get enough of it. I did follow the advice of another reviewer and added the extra EVOO and chicken stock. I ended up making more to use the extra pesto for turkey sandwiches loaded with turkey bacon, avocado, lettuce, tomato, and provolone on a ciabatta bun.
loarahp Posted: 07/26/13
Simple, flavorful, fast. Worthy of a special occasion primarily because of its tasty simplicity - would allow for plenty of time to focus on entertaining rather than cooking. I'll be keeping this one in my rotating file of weeknight meals.
ktmcirish1 Posted: 09/03/13
Was delicious! Just added some brown sugar and salt to the pesto to offset the bitterness and turned out amazing!