Grilled pork with semi-dried tomato and almond pesto
Pork loin chop, raw
544 g, fat trimmed, (buy 680g)
Red capsicum, cooked without added fat
Semi dried tomatoes, not in oil
1 clove(s), chopped
2 tbs, slivered, toasted
Grated parmesan cheese
2 tbs, coarsely chopped
- 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.
- Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Cover to keep warm.
- 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.
- Add chives and 1 tablespoon pesto to potatoes and toss gently to combine. Serve with pork topped with remaining pesto