a japanese inspired alternative to classic pesto which works well with fish, this recipe can also be adapted for a vegan, vegetarian or dairy free diet. my favourite way to use this pesto is to mix with panko breadcrumbs and sprinkle on salmon. for a vegetarian version you could try out with tofu or aubergine and for a vegan version you could omit the parmesan cheese in the recipe.
for the pesto
♥ 50g watercress, chopped or blitzed in a blender
♥ a tsp of wasabi paste
♥ a clove of garlic, chopped
♥ one tablespoon of parmesan cheese, grated
♥ one tablespoon of sesame oil
♥ one tablespoon of sesame seeds
♥ juice of half a lemon
for pesto crusted salmon linguine
♥ panko breadcrumbs
♥ salmon fillets
♥ cherry tomatoes
♥ 75g linguine per person
♥ a dash of olive oil
begin by chopping or blitzing the watercress and garlic in a blender.
stir in the sesame seeds, wasabi, lemon juice and grated cheese...
this will keep in the fridge for around 3 days at its best :) it would be great with baked or smoked fish or mixed with asian vegetables. if you'd like to make a salmon linguine dish or cherry tomato veggie version here's how...
mix two parts pesto, two parks panko breadcrumbs to make the crust mixture.
lay on top of the salmon fillets.
bake for 15 minutes on 180 degrees, then add in the cherry tomatoes and bake them alongside for the last ten minutes. in this time, have your linguine bubbling away on the hob as per packet instructions.
throw together a teaspoon of the pesto, the tomatoes and a dash of olive oil into the linguine.
if you aren't a fan of seafood like myself, this stage would be the perfect veggie meal.
lay the salmon on top in a fancy (ish) way like so! :)