Sunday is all about taking it easy for me. So lunching means on the couch or soaking up sun whilst reading a magazine or newspaper.
This recipe is the easiest and we tend to make it when we want a quick weekend lunch. We make double the pesto and freeze for a later lunch date.
Good couple of handfuls of fresh basil
Half a clove of garlic
1/4 cup grated parmesan
3 tablespoons of lightly toasted pine nuts
50 ml olive oil (plus extra)
Salt and pepper to taste
Hot smoked salmon (from supermarket)
1. Bring to the boil salted water and cook pasta for 10 minutes.
2. While pasta is cooking, make the pesto by blending together the basil, garlic, parmesan, 2 tablespoons of the pine nuts and olive oil in a food processor. Blend until you reach a smooth silky texture. You may need to add extra olive oil to get it there.
3. Shred hot smoked salmon with a fork.
4. Drain pasta and stir through pesto whilst warm. Serve and sprinkle over salmon and remaining pine nuts.