Iberico Presa with Hazelnut Pesto

Name: Iberico Presa with Hazelnut Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 750g Iberico Presa; 70g hazelnuts; Handful parsley leaves, finely chopped; 1 clove garlic, crushed or grated; 1 lemon, zest and juice (around 1 tablespoon of juice); 5 tablespoons extra virgin olive oil; Large handful grated Parmesan

Drogo

Servings

Prep Time

10 minutes

Cook Time

10 minutes

This Iberico presa recipe is a simple yet indulgent way to enjoy one of Spain’s most prized cuts of pork. Iberico presa is beautifully marbled and can be served pink, much like a steak, making it wonderfully tender and full of flavour. Cooked quickly and allowed to rest, the meat is finished with a vibrant sauce packed with toasted hazelnuts, creating a delicious contrast of rich, savoury pork and bright, fresh flavours.

Perfect for a relaxed midweek meal or a special occasion, this Iberico pork presa recipe is quick to prepare yet still feels wonderfully gourmet. Serve your Iberico presa with boiled, mashed or sautéed potatoes and roasted vegetables, such as sweet red peppers dressed with sherry vinegar and olive oil, for a beautifully balanced plate.

Ingredients

750g Iberico Presa
70g hazelnuts
Handful parsley leaves, finely chopped
1 clove garlic, crushed or grated
1 lemon, zest and juice (around 1 tablespoon of juice)
5 tablespoons extra virgin olive oil
Large handful grated Parmesan

Directions

Toast the hazelnuts in a dry pan over medium heat until they smell toasted and fragrant, taking care not to burn them. Set aside, allow to cool and chop roughly.
Combine the hazelnuts with parsley, garlic, lemon zest, olive oil, lemon juice and Parmesan. Taste and add some salt.
Heat a frying pan over a medium to high heat and place the Iberico presa in it (no need to add any oil as the Iberico will release its own fat into the pan). Cook for 4 minutes each side, then rest for 5 minutes before slicing and serving with the hazelnut sauce