Veal Chops With Pesto
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Lightly packed basil leaves||2 Cup (32 tbs) (Fresh Ones)|
|Pine nuts||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed (Medium Cloves)|
|Butter||2 1⁄2 Tablespoon, softened|
|Freshly grated romano cheese||2 Tablespoon|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Veal chops||4 (About 2 Inch Thick)|
|Freshly ground black pepper||1|
Place the olive oil, basil, pine nuts, garlic, and salt in a food processor or blender and mix into an even paste. Transfer to a bowl and blend in butter and cheeses by hand. Add 2-3 tablespoons warm water to thin, if necessary.
Season veal chops with salt and pepper. Slice through center of chop on one side and fill with pesto. Close the opening by securing with a toothpick.
Grill chops over a hot fire for 15 minutes or so, until thoroughly cooked