Ingredients

· 100 g pistachio kernels

· 30 g breadcrumbs

· 1 lemon

· 1 garlic clove

· 25 g parmesan

· 1 cup basil leaves

· 120 ml olive oil

· 12 lamb cutlets

Method

Place the pistachios, breadcrumbs, lemon rind, garlic, parmesan, basil and 100 ml of olive oil in a food processor and process to a paste. Season it with salt and pepper. Heat a char grill to high, brush the cutlets with the remaining oil and char grill for about two minutes each side. Serve with the pistachio pesto.