TO MAKE THE PESTO: Place the basil leaves, garlic, pine nuts, salt, and pepper on a cutting board and chop very finely, or put the ingredients in a mortar and grind with a pestle. Transfer to a bowl and stir in the olive oil. Add the cheese and blend. Divide the pesto in half and place in separate bowls.
Make the salmon disks (see REFERANCE & APPENDIX, _Making Salmon Roll-Ups: Advanced Technique). Brush both sides of the disks with one half of the pesto. Reserve the rest to use as a sauce. Grill the disks over Indirect High heat until the flesh is firm to the touch, 10 to 12 minutes. Transfer to a cutting board. Carefully remove the toothpicks or cotton string from each disk, then remove the skin. Serve warm with the reserved pesto.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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