GRILLED VEAL LOIN CHOPS WITH PISTACHIO-BASIL PESTO
GRILLED VEAL LOIN CHOPS WITH PISTACHIO-BASIL PESTO
INGREDIENTS
· Light olive oil 2 tbsp
· fresh thyme 4 sprigs
· sea salt to taste
· freshly ground black peppercorns to taste
· cherry tomatoes on the vine 1 lb
· basil pesto 1 tbsp
· shelled pistachios, unsalted ½ cup
· fresh basil, coarsely chopped ¼ cup
· lemon zest ½ tsp
· parmesan cheese, grated 1/2 cup
· garlic clove 1/2 clove
· olive oil 1/2 cup
LET'S GET COOKING!
Prepare Pesto. Place pistachios, basil, lemon zest, and Parmesan cheese in a food processor. While motor running, pour olive oil in a thin stream until blended. Add salt and pepper and set aside.
Preheat grill to medium-high. Season chops with olive oil, thyme, salt and pepper.
Drizzle whole Roma tomatoes with olive oil; season with salt and pepper.
Grill chops 3-4 minutes on each side or until it reaches your desired doneness. Remove from grill, cover with aluminum foil and let rest for 5 minutes.
Place an iron skillet on the grill, drizzle with olive oil and when hot, place cherry tomatoes. Season with salt and pepper and serve when slightly cooked.
Serve veal chops with pistachio pesto and cherry tomatoes on the side.