I love grilled pork chops, but wanted something different tasting. I decided to make a pesto, but again I wanted something different. Below is a recipe for rosemary walnut pesto. It goes great spread over top of pork chops fresh from the grill. Just spread on top right after removing from pork chops from the grill and let chops rest as the pork warms up the pesto. I served this with rolls and green beans.
Rosemary Walnut Pesto
- ½ cup toasted walnuts
- 1/4 cup fresh rosemary, stripped from stem
- a garlic cloves, minced
- 3 Tbsp stone ground mustard
- 1/4 cup olive oil
- Process nuts, rosemary, garlic, and mustard in food processor until smooth.
- Scrape down bowl as needed, about a minute.
- Add olive oil
- Season with salt and pepper to taste.
- Process again until smooth.
Here is a variation on the classic pesto recipe. It is Monday, and I needed to cook something easy. Chicken and pasta fit the bill nicely. I also needed to trim back some of the basil, so pesto sounded like a good idea. I wanted to try something different, so I replaced the pine nuts with pistachios. It is a little drier than normal, so you may have to add extra olive oil. The taste is more earthy, but still quite delicious. I tossed it with the pasta and spread it on top of the chicken as well. It is also good on bread, cracker, spoon, fingers, etc.
Process nuts, basil, garlic, parmesan, and oil, in food processor until smooth.
Scrape down bowl as needed, about a minute.
Add lemon juice.
Season with salt and pepper to taste.
Process again briefly to incorporate.