Sorrel pesto [asian style]

Sorrel pesto [Kumar’s asian version]

6- 8 sorrell leaves washed, mid ribs and stems removed
¼ cup raw cashews
1 -2 green chillies
salt, black pepper
grape-seed or rice bran oil [about ¼ cup]
1 tbsp extra virgin olive oil

salmon fillets [with or without skin]

Chop the leaves and add some salt and crush to a rough paste using a mortar and pestle. Add the cashew nuts and pound until mix gets amalgamated – Use the oil a little at a time to loosen the mix.. When it is done to your liking add salt to taste and finally add the olive oil.

Spread pesto on a salmon fillets and sear in a hot pan. Turn over and sear the other side until cooked to your liking. I like the salmon to be just pink in the centre.

Serve with extra pesto and sprinkle over with freshly ground pepper.