Pesto on pasta is divine but when you put pesto on potatoes – it is divine x 10. Roast some potatoes and use them as complements for a pesto dip for a party or just get greedy – like me.
I had extra potatoes that needed roasting and I had a bit of pesto leftover. I also had a gorgeous veal chop. Looked like dinner to me!
I enjoy my veal chops a bit on the rare side of medium rare but most people cannot go wrong with one that translates to 145 to 150 degrees at the center. This temp keeps the pink parts pink and you should not see any red. The tender, subtle meat of a veal chop to me is the perfect pairing with roasted potatoes adorned with homemade pesto. Truly, there is nothing to go wrong. Add a lovely Pinot Noir and life is good.
I dream of this meal which means, I must make it again soon. Simplicity at its best!
I have several pesto recipes but I am going to list the traditional one here. I imagine those that drool over veal chops may not be the same that like a vegan pesto recipe.
- ¼ cup pine nuts (lightly toasted if you have time!)
- 2 cups packed, chopped basil
- ⅓ – ½ cup grated Parmesan
- ⅓ cup Extra Virgin Olive Oil
- 4 cloves of garlic
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper