Backstrap with mint pesto

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

  • 30 mins cooking
  • Serves 4
  • Print


Backstrap with mint pesto
  • 2 cup firmly packed fresh mint leaves
  • 2 quartered cloves garlic
  • 1/3 cup roasted unsalted pistachios
  • 1/3 cup olive oil
  • 2 tablespoon coarsely grated parmesan cheese
  • 800 gram backstraps


Backstrap with mint pesto
  • 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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