When it comes to pesto, it’s all about the salmon.

But what about the salt, garlic and pepper?

I decided to go the extra mile by combining the ingredients together in my own recipe.

It’s the kind of approach that’s guaranteed to yield something that tastes like pesto at home, with some extra flavor thrown in.

But it also has a lot of potential for the restaurant.

This recipe can be made ahead and reheated, and the results are amazing when you eat them at home.

This post is the result of a collaboration between National Geographic and The Salt, a company that sells pesto. 

This recipe was a collaboration with National Geographic.