Spot for Taste.

Happy Wednesday all!
So, not to brag or anything but, last night I received an email from Tastespotting and wouldn’t you know? They finally accepted one of my food photos! Finally! I have submitted my photos numerous times and was beginning to think it was never going to happen! Thank you Tastespotting…looks like I will have my own spot to share tasty things with an even large audience! Check my submission out here. To say I was thrilled is an understatement. I think there were some “Oh mah gawd’s”, ending with me jumping up and down and running outside to tell my family the news. Anyway, enough about me, on to the food! Yesterday I cooked a feast for my parents for dinner. I can’t eat “fatty foods” because of my acid reflux…thanks for being so vague Mr. Doctor! However, that did not stop me from making sure my food was delicious. Let’s start with pesto.
I am definitely a pesto kind of gal. I mean, I’m pretty sure I was born with pesto in my mouth. Okay, you get it. Anyway, I just love the simplicity of creating different kinds of pesto.
Like this one here…Rosemary-Spinach Pesto
I mean, just check out that green color. Wouldn’t you know? My fave color is green.
Besides eating this good stuff off a spoon, spreading it on toasted bread, crackers, and dipping with my veggies, I decided to get freaking elegant.
 Pan-Seared Pork is elegance.
 Holy 
 freaking yum!
The pork is seared to perfection, juicy on the inside, crispy on the outside, and oh, that pesto…scented with rosemary, with a nutty texture from the walnuts. Plus, the pesto has Parmesan in it, and we all know how I feel about that!
Do this for dinner tonight. With a glass of wine.
Oh, and tomorrow I will tell you what I made to go with it. It will blow your mind.

Pan-Seared Pork with Rosemary-Spinach Pesto:
Ingredients:
For the pesto:
1 bunch of  fresh rosemary
1 bunch of fresh spinach leaves
3 cloves of garlic
1/2 c. walnuts, unsalted
1/4 c. to 1/2 c. walnut oil (or extra-virgin olive oil)
1/2 c. freshly grated Parmesan cheese
freshly grated black pepper and salt, to taste
For the pork:
2 pieces of boneless pork chops/steaks (about .5 lbs. each)
salt and pepper, for seasoning
extra-virgin olive oil, for searing
Instructions:
1. To make the pesto, place the rosemary, spinach, garlic, and walnuts into a food processor. Process until smooth, scraping down the sides as needed.
2. With the processor running, slowly stream in the walnut oil until smooth.
3. Fold in the Parmesan cheese, taste, and season as needed with salt and pepper.
4. To make the pork, heat a non-stick skillet over medium heat. Season both sides of each pork steak with salt and pepper. Coat the pan with evoo.
5. Add the pork to the pan and cook for 5-6 minutes on both sides.
6. Let rest for about 10-15 minutes before slicing.
7. Spoon the pesto on top!
Serves 2. Makes about 1/2 c. of pesto.
MANGIA!!!

Comments

  1. Yayayayayay, Chelsy! Congratulations! Nice submission, too (went over to see it)!

  2. Thanks Aunt Shelly! xoxo!

  3. was making pork chops for dinner tonight and saw your post…had rosemary and spinach growing in the garden, walnuts in the freezer so I figured I would give it a shot! Delicious! I would’ve never thought of the combination! Nice change from “traditional” pesto! Thanks for posting

  4. Robin! That is hilarious! I am about to start growing my own garden as well and rosemary and spinach will definitely be on my list! It literally happened to me like that too, I had rosemary and spinach in the fridge and thought I would give it a try! Good things come from winging it sometimes!

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