Grilled pork with semi-dried tomato and almond pesto
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
Ingredients
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
Garlic
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
Instructions
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
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