Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Easy
50 min
Published 2012
With your Italian butcher
Carefully butterfly the fillets by slicing them lengthways.
For the pesto, pick the leaves from the basil. Peel the garlic, cut the parmesan into cubes. Crumble the bread. Process all of the pesto ingredients together to obtain a fairly coarse paste.
Season the fillets, fill them with pistachio pesto, roll them back up to enclose the filling. Tie them up with cooking twine soake
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe