Pesto Instructions:

1. Add basil leaves, pine nuts, and garlic to a food processor and process until very finely minced.
2. With the food processor running, slowly drizzle in the oil and process until smooth.
3. Store in an airtight container in the refrigerator or freezer.

Salmon Burger Instructions:

1. Cut the raw salmon into 1/4 inch chunks. Add 1/4 of the salmon, egg white, shallot, salt, and pepper to a food processor and pulse until a paste is formed.
2. Combine the paste, chopped salmon, pesto, and almond flour in a bowl, mixing well.
3. Form into 4-6 patties. The patties will fall apart fairly easily until they're cooked, so handle with care! Chill the patties in the fridge for at least 30 minutes and up to 2 hours.
4. TO PAN-FRY: When ready to cook, heat olive oil in a skillet over medium-high heat. Once the oil is hot and shimmering, add the salmon patties. Cook on each side for 4-5 minutes, flipping gently in between.
5. TO GRILL: Preheat a grill to medium-high heat (about 400 degrees F). Just before cooking the salmon burgers, oil the grill VERY well. This is key to prevent sticking! Add the burgers and cook for 4-5 minutes on each side, flipping just once.
6. Serve immediately on buns or inside lettuce cups, topped with additional pesto, tomato slices, and cucumber slices, as desired.