So, I made the "winter pesto" I posted the recipe to previously. YUM! It alone is excellent.
But it doesn't stop there! What I did for dinner tonight was take leftover pork loin from last night and cut into 3/4" slices, put it in the skillet to warm it through and brown the slices a little, then put a dollop of the pesto onto each piece. Then I flipped the pesto side down onto the hot skillet for just maybe 15 seconds and then removed the slices and pesto onto my cutting board. I sliced the pork up into bite sized pieces, tossed it into two bowls of spring greens and baby spinach, added some sliced roma tomatoes, some black pepper and a just a little splash of rice wine vinegar (I thought balsamic or red sounded too heavy for this) and tossed.
Ohhhhh. That was so yummy, the husband loved it and now he said he loves me more than he did before ;)
It was wonderful, and I highly recommend that pesto. It is not overwhelmingly cilantro flavored, and the pecans are very nice.
Tomorrow night I plan to take the goat cheese I have and make it into croquette shapes, and press into the pesto, with maybe some additional pecans, then I will grill that on each side in the skillet and serve on a bed of greens and tomatoes, probably with some red onion (if I remember to pick one up) and possibly even a citrus fruit of some type or mango.
There is an amazing ceviche salad that Chris and I love at this restaurant we go to with his father. It has a disc of goat cheese covered in pine nuts seared on top of the ceviche and greens, with a mango salsa. That's where I got my idea for the goat cheese and pesto thing. I think it will be nummy.