Food for the (Gluten Intolerant) Soul

Ingredients:

• 1kg salmon fillet
• ¾ cup Brazil pesto (store-bought or homemade)
• 2 tablespoons breadcrumbs (or gluten-free breadcrumbs)

Preparation:

1. Prepare the Pesto Mix: In a bowl, mix the pesto and breadcrumbs.
2. Coat the Salmon: Place the salmon in an oven-safe dish and cover it evenly with the pesto mixture on all sides.
3. Bake: Preheat the oven to 180°C (gas mark 4). Bake the salmon for about 40 minutes or until it looks ready.
4. Cool and Serve: Let the salmon cool for 10 minutes, drain any excess oil, and serve.

---

Homemade Pesto Recipe (250ml)

Ingredients:

• 50g pine nuts
• Large bunch of fresh basil
• 50g Parmesan cheese
• 150ml olive oil
• 2 garlic cloves, peeled
• Salt and pepper, to taste

Preparation:

Season: Taste and adjust seasoning with salt and pepper as desired.he seasoning) and process until smooth, taste add seasoning.

Blend the Ingredients: Place all ingredients in a food processor and blend until smooth.

Adjust Consistency: If needed, add a little more olive oil to reach your desired consistency.