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Backstrap with mint pesto

This backstrap and mint pesto is perfect served with sliced cooked potatoes
backstrap with mint pesto
4
30M

Ingredients

Method

1.Blend or process mint leaves, cloves garlic, pistachios, olive oil and grated parmesan cheese until mixture forms a paste.
2.Cook backstraps on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes then slice thickly. Serve with mint pesto.

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