Iberico Presa with Hazelnut Pesto
Drogo
4
10 minutes
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
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