Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
· 100 g pistachio kernels
· 30 g breadcrumbs
· 1 lemon
· 1 garlic clove
· 25 g parmesan
· 1 cup basil leaves
· 120 ml olive oil
· 12 lamb cutlets
Place the pistachios, breadcrumbs, lemon rind, garlic, parmesan, basil and 100 ml of olive oil in a food processor and process to a paste. Season it with salt and pepper. Heat a char grill to high, brush the cutlets with the remaining oil and char grill for about two minutes each side. Serve with the pistachio pesto.
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