Chris Santos

This version of pesto has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.

This recipe is a companion to the recipe for Wasabi Pea–Crusted Salmon. But it is so useful as a salad with other main courses (try it with grilled shrimp). Ginger juice is a great ingredient as it adds spicy flavor without the tough texture of the chopped root. You’ll be glad to have the left over pesto to add zest to plain rice or noodles.

Salmon can be challenging to make interesting. This preparation, made with a spicy, crunchy coating of crushed wasabi peas -- adhered with a bonus layer of wasabi paste -- creates an intensely enjoyable dish.