Pork Fillets with Pistachio Pesto


Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With your Italian butcher


  • 3 pork fillets
  • salt and pepper


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