Name: Backstrap with mint pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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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