Nut-free Parsley Pesto and Lamb Chops

This pesto made with parsley and sharp Pecorino Romano cheese makes a colorful topping for tender lamb chops. It could also be tossed with pasta, spread on sandwiches, or mixed with cream cheese for a dip to serve with crudités.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living

Excerpted from Everyday Food: Fresh Flavor Fast by Martha Stewart Living Copyright © 2010 by Martha Stewart Living. Photo Copyright © 2010 by Kana Okada. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

 

Nut-free Parsley Pesto and Lamb Chops
Nut-free Parsley Pesto and Lamb Chops
Servings Prep Time Cook Time
4servings 15minutes 15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Pesto
    1. In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months. Makes 1/2 cup.
    Lamb
    1. Heat a large skillet over medium. Pat dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto.