Caribbean Island pork pesto with a spicy marinade
1 teespoon garlic
350ml Olive Oil
- You need to marinate the pork for at least 2 days before cooking it
- To make the marinate, combine the above in a blender and puree to a fine consistency.
400gr spinach finely shredded
3 sugar peas or snow peas
2 medium sized beet root peeled and finely diced
- Heat the pan and fry the above nicely
- When well put them on a warm plate
Onto the salad the marinated pork and on top of the pork you add the basil pesto.
Meme Helena – The Wine Bar
< Tomato Soup