I love the the hot smoked salmon from the Orange Grove Markets in Lilyfield, as indeed I love all the produce there on a busy Saturday morning.
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This was my first visit in 2014. So I made spaghetti with pesto and served it with the flaked salmon fillet. I also made a simpler version just with spaghetti and simple green herbs, served with salad including roast golden beetroot.
The recipe for pesto follows, very loosely based on a recipe of Jamie Oliver: http://www.jamieoliver.com/recipes/vegetables-recipes/pesto
The rest is just assembly – what you feel like at the time!
Pesto
Ingredients
• 1 handful pine nuts, very lightly toasted
• 1 clove garlic, chopped
• A couple of grinds of sea salt
• 3 good handfuls fresh basil, leaves picked and chopped
• 1 good handful parmesan cheese, freshly grated
• 2-3 tbls extra virgin olive oil
Method
Toast the pine nuts in a dry frying pan for a couple of minutes until they colour and start to release their oil.
I lightly toast the chopped garlic cloves too in the frying pan – but this is definitely not traditional.
Pulse the pine nuts, garlic, salt and the basil leaves in a food processor. Don’t over process. Add the parmesan. Spoon into a bowl and gently stir in the extra virgin olive oil – add enough to bind the sauce and get it to an oozy consistency.
Check for seasoning and consistency and add more oil if necessary.
