Veal Chops With Pesto Recipe
Ingredients
| Extra virgin olive oil | 1/3 Cup (16 tbs) (Pesto:) | |
| Basil leaves | 2 Cup (16 tbs), lightly packed (Pesto:) | |
| Pine nuts | 2 Tablespoon (Pesto:) | |
| Garlic | 2 Clove (5gm), crushed (Pesto:) | |
| Salt | 1/2 Teaspoon (Pesto:) | |
| Butter | 2 1/2 Tablespoon, softened (Pesto:) | |
| Romano | 2 Tablespoon, grated (Pesto:) | |
| Cheese | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Pesto:) | |
| 4 veal chops, about 2" thick | ||
| Salt | To Taste (Meat:) | |
| black pepper | 1 (Meat:) | |
Directions
The Pesto:
Place the olive oil, basil, pine nuts, garlic, and salt in a food processor or blender and mix into an even paste. Transfer to a bowl and blend in butter and cheeses by hand. Add 2-3 tablespoons warm water to thin, if necessary.
The Meat:
Season veal chops with salt and pepper. Slice through center of chop on one side and fill with pesto. Close the opening by securing with a toothpick.
Grill chops over a hot fire for 15 minutes or so, until thoroughly cooked
Place the olive oil, basil, pine nuts, garlic, and salt in a food processor or blender and mix into an even paste. Transfer to a bowl and blend in butter and cheeses by hand. Add 2-3 tablespoons warm water to thin, if necessary.
The Meat:
Season veal chops with salt and pepper. Slice through center of chop on one side and fill with pesto. Close the opening by securing with a toothpick.
Grill chops over a hot fire for 15 minutes or so, until thoroughly cooked
Chef
