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Pork, pesto, peanuts – a healthful trifecta

  • Grilled pork cutlets are topped with Cilantro Peanut Pesto. Deb Lindsey / For the Washington Post



Washington Post
Tuesday, August 22, 2017

This supremely tasty sauce takes the basic concept of a pesto into a delightfully different, boldly flavorful direction. With cilantro as its base, it could rightfully be considered an Asian-style variation on chimichurri sauce.

However you characterize it, it is luscious in its own right.

To make it, you whir both the leaves and tender stems of a bunch of cilantro in a food processor with the aromatic dynamic duo of ginger and garlic, a bright punch of lime juice and a handful of roasted peanuts. A pinch of crushed red pepper flakes provides a hint of heat, which you could certainly increase if you like things spicy. Peanut oil and toasted sesame oil, which add body and amplify the peanutty flavor, are drizzled gradually into the running food processor to emulsify the ingredients.

The result is a condiment so mouthwatering you will be compelled to put it on just about everything, so you might want to double the recipe to have extra. (It will keep up to three days in the refrigerator.) It instantly elevates simply grilled foods – vegetables, chicken, fish or meat – and it is wonderful drizzled liberally over eggs, potatoes, avocado toast or perfectly ripe summer tomatoes.

Here, its platform is lean pork loin cutlets that cook in minutes on the grill.

Grilled Pork Cutlets With Cilantro Peanut Pesto

Make ahead: The pesto can be refrigerated for up to 3 days.

For the pesto

1½ cups packed fresh cilantro, leaves and tender stems

⅓ cup unsalted, roasted peanuts

2 tablespoons fresh lime juice

1 teaspoon minced garlic

1 teaspoon minced peeled fresh ginger root

¼ teaspoon salt

Pinch crushed red pepper flakes

3 tablespoons water

3 tablespoons peanut oil

2 teaspoons toasted sesame oil

For the pork

Six ¾-inch-thick boneless loin pork chops

½ tablespoon peanut oil

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons unsalted, roasted peanuts, coarsely chopped, for garnish

Cilantro leaves, for garnish

For the pesto: Combine the cilantro, peanuts, lime juice, garlic, ginger, salt, crushed red pepper flakes and the 3 tablespoons of water in a mini food processor; pulse until finely chopped. With the motor running, drizzle in the peanut oil and toasted sesame oil to form a blended pesto. The yield is about ¾ cup.

For the pork: Place the pork chops on a cutting board and cover with a piece of plastic wrap. Use a mallet or rolling pin to pound them to a thickness of about ¼-inch.

Preheat a grill pan over medium-high heat. Brush both sides of the pork with oil and season with the salt and pepper, then grill until just slightly blush in the center and grill marks have formed, 2 minutes per side.

Serve the pork with about 1½ tablespoons pesto drizzled over each piece. Garnish with peanuts and cilantro leaves.