Iberico Presa with Hazelnut ‘Pesto’

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

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

Nutrition

• Serving Size: 3-4