Fresh Sage Pesto
adapted from Not Without Salt
¼ cup flat-leaf parsley
¼ cup tablespoons mint (optional- or use more parsley)
1 cup (about 2 ½ oz.) sage, packed
2 garlic cloves
½ cup (2 oz.) walnuts, toasted
½ cup (1/2 oz.) grated Parmesan
¼-½ cup extra-virgin olive oil, to taste
1 teaspoon lemon zest
2 tablespoon fresh lemon juice
1. Combine first six ingredients in the bowl of a food processor and blend to a rough puree. Scrape down the sides of the bowl. With the machine running stream in the olive oil. Add the zest, lemon juice, then taste and add salt to taste. Adjust seasonings to your preference.
Sage Pesto-Grilled Pork Tenderloin
by What a Dish!
1 pork tenderloin, 2-3 pounds, trimmed
fresh sage pesto (recipe above)
1. Pre-heat outdoor grill to medium, and oil the grill grates. Rub sage pesto generously over pork tenderloin. Save some in a separate container, to use later.
2. Grill pork tenderloin until done, turning to cook all sides. Use a meat thermometer to test for done-ness, about 10-20 minutes.
3. Let rest on a platter before slicing and serving. Serve with more sage pesto.
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