Salmon with Red Pepper Pesto

very easy and quite good

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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.

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.

This was super easy to make and really yummy. The leftover pesto tastes great on sandwiches too. Will definitely make this again.

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.

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!

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.

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