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Photo of Grilled pork with semi-dried tomato and almond pesto by WW

Grilled pork with semi-dried tomato and almond pesto

Total Time
30 min
15 min
15 min
You'll never go back to store-bought pesto once you've tasted a dollop of your own made with semi-dried tomato and almonds


Pork loin chop, raw

544 g, fat trimmed, (buy 680g)

Red capsicum, cooked without added fat

50 g

Baby potatoes

400 g

Semi dried tomatoes, not in oil

50 g


1 clove(s), chopped

Raw almonds

2 tbs, slivered, toasted

Grated parmesan cheese

2 tbs

Fresh tarragon

1 tbs

Olive oil

1½ tbs

Lemon juice

1 tbs

Fresh chives

2 tbs, coarsely chopped


  1. Season pork with salt and freshly ground black pepper. Preheat a chargrill or barbecue over medium-high heat. Cook pork for 4–5 minutes each side or until cooked to your liking.
  2. Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Cover to keep warm.
  3. Place tomatoes, capsicum, garlic, almonds, parmesan and tarragon in a food processor. Process until finely chopped. Add oil, juice and 1 tbs water and process until pesto is almost smooth.
  4. Add chives and 1 tablespoon pesto to potatoes and toss gently to combine. Serve with pork topped with remaining pesto


SERVING SUGGESTION: Steamed green beans and yellow squash.To toast slivered almonds, preheat oven to 200°C or 180°C fan-forced. Spread almonds on a baking tray and bake for 2–3 minutes or until toasted.