Well, I guess Classic Pesto is just that, a classic. It’s hard to mess with because it’s great just as it is. Simple everyday ingredients that become a vibrant, garlicky and herbaceous sauce with just a few pulses in the food processor. While its historic use is to be tossed with pasta, you just can’t overlook all the other great ways to use it. How about drizzled over scallops, spread onto hot cheese bread or grilled sandwiches, swirled into mashed potatoes or soup, used as pizza sauce and… I think you get the idea. There are plenty of ways that will have you scraping at the jar for every last drop.
I’d have to say this post isn’t about revamping a recipe or creating something new, it’s more of a reminder of how good a classic really is. In this case the Classic Pesto is easy, delicious and versatile. Only a handful of ingredients, a few minutes of time and a food processor or mortar and pestle is all that’s required. So although the sauce is not new, one needs to ask what’s a new way to enjoy it? Make up a batch and be creative, I’d love to know what you come up with. Enjoy!
Recipe adapted slightly from: Wayne Gisslen Professional Cooking, seventh edition.
Add all ingredients to a food processor and puree until blended but still has some texture, about 20-30 seconds. Use immediately or store in an air tight container in the fridge for up to 1 week or freeze for up to 1 month.
Recipe Notes
Romano is a little stronger and saltier than parmesan and a nice addition, however you can use all parmesan if desired.
You can also use a blender or mortar and pestle if desired.
Although I am pretty new to the world of dukkah, the thought of a crunchy roasted nut mixture blended with spice and herbs is certainly worth my attention. Dukkah is an Egyptian blend of crushed roasted nuts, spice and sometimes herbs and is most often eaten with bread dunked in olive oil. It didn’t take long for my mind to wander over to the meat section though, and imagine crunchy Dukkah Crusted Pork Cutlets. Quite addictive with their crunchy nutty coating and particularly delicious with a curried mayonnaise.
Easy to put together for a weeknight meal, especially if the dukkah is made up in advance. I chose to do a cutlet rather than a thicker cut of meat as the nuts tend to burn easily. The cutlets cook quickly so the nuts are less likely to burn, plus there’s a great ratio of crunchy coating to meat. I used a handful of panko breadcrumbs in the coating even though they are not normally found in traditional dukkah. The addition of a small amount of breadcrumbs to the nut mixture really helps the coating adhere to the cutlet. Resist the urge to crank the heat when pan frying these, the nuts will burn before you know it. Medium low heat is what you’re after. They’ll appear not to be cooking at all, but after a few minutes the nuts will start to turn a lovely burnished gold and the pork will just be starting to cook around the edges. Flip, and a few minutes later they’re ready for the table.
Feel free to experiment with your dukkah, using different nuts and/or spices. The ones used in Dukkah Crusted Pork Cutlets are commonly used but my own variation of sorts. I really enjoyed the mint in the dukkah coating and the fresh mint in the curried mayonnaise as it was fresh, bright and a great match for the cutlets. Enjoy!
Recipe Source:Â Compelled To Cook
Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5people
Servings
4-5people
Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
Dukkah Crusted Pork Cutlets
Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
Recipe Notes
Resist the urge to turn up the heat when cooking the cutlets. Â The nuts will burn very easily! Â A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan. Â After a few minutes the nuts will turn golden and they are ready to flip.
I’ve never met a bowl of mashed potatoes I didn’t like and Pesto Swirl Mashed Potatoes are proof that not all mashed potatoes need to be smothered in gravy. These zesty and herbaceous potatoes need nothing more than a side of your favourite roasted meat.
A simple recipe that brings life to an everyday side dish and the pesto can be made ahead of time and simply swirled in at the last minute. Like so many people I am prone to making the same things time and time again. Mashed potatoes are a good example of this behaviour. Boil, mash, add butter, a little milk, salt and pepper. The same thing over and over and at times it’s out of convenience, or time pressures and sometimes because my brain needs a rest from thinking of food (who am I kidding, it never stops thinking of food). Whatever your reason, let this recipe pull you out of that rut for a brightened up bowl of everyones favourite side.
I love this Pesto Swirl Mashed Potato recipe because the basil pesto gives mashed potatoes a fresh and bright makeover. The toasted pine nuts add a little crunchy texture that tells your palette it’s not eating just any mashed potatoes. Enjoy!
Recipe Source:Â Compelled To Cook
Pesto Swirl Mashed Potatoes
Print Recipe
Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
Servings
8servings
Servings
8servings
Pesto Swirl Mashed Potatoes
Print Recipe
Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
Mashed Potatoes
Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
Recipe Notes
The basil pesto can easily be prepared while the potatoes are cooking.
So, does everything taste better with bacon? In this case it’s a solid YES and if it’s the only way to get everyone to eat brussels sprouts then it’s a win win situation.  Brussels sprouts are part of the cabbage family and actually look like cute little baby cabbages.  They are high in vitamins C, A , K and potassium. Also delicious roasted or grilled and should not to be overlooked for a holiday side dish or nestled next to your roast pork.
I love this recipe because the overall texture is light yet bacon and pine nuts add crunch and a little salty chew. Lemon and apple cider vinegar help to brighten and balance the dish. Enjoy!
Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.
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