Ingredients
8 thick Quebec grain-fed veal chops
Ground black pepper
Grilled sesame seeds
Lemon quarters
Sesame Pesto Sauce
5 large garlic cloves
375 ml (1 1/2 cup) fresh basil, well compacted
8 ml (2 tsp) sea salt
125 ml (1/2 cup) grilled sesame seeds
Juice from a lemon (optional)
30 ml (2 tbsp) grilled sesame oil
125 ml (1/2 cup) olive oil
Ground black pepper
Sauce
Place garlic, basil and sea salt in a food processor and blend until completely smooth.
Add sesame seeds and lemon juice and process until sesame seeds are ground.
Incorporate sesame oil, and the olive oil in a thin stream, mixing at a slow speed.
Taste the pesto, and add a little more oil (either the grilled sesame or the olive) or cheese, according to the consistency and the taste desired.
Strain the pesto into a bowl and season generously with pepper
Mix, and refrigerate or freeze in hermetically sealed containers.
Preparation
Place veal chops on two large plates.
Season each side with pepper, then brush each side with half the sesame pesto sauce.
Refrigerate several hours
Pre-heat barbecue to medium-high heat
Scrape and oil the grill
Place the veal chops on the grill and grill for 5 to 7 minutes on each side, or slightly longer if desired, uncovered. Do not overcook.
Remove chops from the heat, place one or two servings per plate (depending on appetites) and brush the top of each cutlet with the sesame pesto sauce.
Garnish with sesame seeds and a lemon quarter.
Serve with pasta with olive oil and a salad.
