Grilled Pesto Veal Chops

Grilled Pesto Veal Chops

A lovely quick dish on a hot summer day…or when you just wish

it were. I serve these pesto coated chops with grilled

vegetables, even if I have to do it indoors using a grill pan.

Makes 1 ½ cups I use a food processor and just throw everything

in to speed up the process.
Total Cooking time: 5 minutes

Grilled Veal Chops:
Prep time: 2 minutes
Grill time: 10 minutes
Resting time: 5 minutes




cup fresh basil leaves firmly packed (discard stems), washed and dried well (usually two bunches)
cup Parmesan cheese, finely grated
large cloves garlic
⅕ cup olive oil

Grilled Veal Chops

cup pesto
Veal Chops about ¾ - 1" thick


Step 1

With the food processor running, drop garlic through feeding

tube. If you don’t have a food processor you can use the

traditional way it’s done in Italy- use a mortar and pestle to

hand grind the ingredients into a paste.

Step 2

Add basil leaves to the food processor bowl and pulse on/off

until the basil is chopped, add cheese, blend until well

blended. (1 minute or so). Add oil through the feeding tube

while the machine is running to create a smooth pesto paste.

Step 3

Place in a container that seals well and refrigerate. I use

clingy plastic wrap that touches the entire surface area so

that the pesto won’t turn dark (oxidation does that so keep it

exposed to air as little as possible). Pesto will keep for a

couple of months in the fridge.

Step 4

Heat up the BBQ, broiler if you’re not lucky enough to

easily use a BBQ, or grill pan on top of the stove (a Griddler

is an excellent BBQ substitute).

Step 5

Spread some pesto on both sides of the chops.

Step 6

Grill for 5 minutes per side or until just a little pink in

the center.

Step 7

Place on a plate or platter and cover with foil for 5

minutes. This allows the muscle to relax and you’ll have a

juicier chop to munch on.

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