INGREDIENTS
- 2 cups veggie or chicken broth
- ½ cup portobello mushrooms sliced
- 1 cup basil fresh
- 2T lemon juice
- 2 cloves garlic
-
2Twhite truffle oil
-
¼ cupspicy calabrian pesto olive oil
- 2T pine nuts
- parmesan cheese
- 1-2T salt + 1 tsp pepper
INSTRUCTIONS
Pesto:
- Add all ingredients to food processor, blend until well mixed.
*omit parmesan and/or pine nuts if dairy free or nut allergy
- In a large sauté pan on medium heat, add tuscan herb olive oil and truffle pesto. Cook for 1-2 minutes.
-
Add broth and heat together for 1-2 minutes.
- Add remaining ingredients including the salmon and pulse until combined.
- Pair wiith your favorite ravioli - we suggest a nice mushroom ravioli!
-
Top with parmesan and a spoonful of pesto.Salt and pepper to taste.
*compliments to Chef Danny Rassi for this delicious recipe!
