Grilled Veal Loin Chops With Pistachio Pesto | Wild Fork
Grill veal loin chops to perfection and top with pistachio basil pesto and charred tomatoes for a refined, colorful plate.
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Cooking tools:
- Food processor
- Grill
- Instant-read thermometer
- Cast iron skillet
- Pepper mill
- Aluminum foil
Ingredients
- 1 lb. Bone-In Veal Rib Chops, thawed
- 2 Tbsp. Light Olive Oil
- 4 sprigs Fresh Thyme
- Cherry Tomatoes on the Vine
- Freshly Ground Black Peppercorns, to taste
- ½ Cup Shelled Pistachios, unsalted
- ¼ Cup Fresh Basil, coarsely chopped
- ½ tsp. lemon zest
- 2 OZ. Parmesan Cheese, grated
- ½ Garlic Clove
- 4 FL. OZ. Olive Oil
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