Grilled Pork With Fiddlehead Ferns, Spring Garlic Couscous And Nasturtium Pesto Recipe

Name: Grilled Pork With Fiddlehead Ferns, Spring Garlic Couscous And Nasturtium Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nasturtium Pesto; 1/3 cup Grapeseed oil; 1/4 cup Olive oil; 2 tablespoons Pine nuts or Walnut; 1/2 of a garlic clove; 1/2 teaspoon +a small pinch Kosher salt; 7 turns of a pepper mill (fine grounds); 4 ounces Nasturtium leaves; 1 Nasturtuim flower; 1/2 teaspoon Lemon juice; Filddlehead Fern and Spring Garlic Couscous; 1 cup Whole Wheat Couscous; 1/2 cup White wine; 1/4 teaspoon Kosher salt; 7 Turns of the pepper mill; 1 Bay leaf; 2 sprigs Thyme; 1 1/4 cups Chicken stock; 3 Stalks of Spring garlic; 2 cups Fiddlehead ferns; 1 tablespoon Sweet butter; 1/4 cup Chicken Stock; 1 splash White wine; 2 sprigs Thyme; 2 teaspoons Lemon juice; 2 tablespoons Olive Oil; 1/2 teaspoon Kosher salt; 10 Turns of the pepper mill

Servings: persons

Nasturtium Pesto
1/3 cup Grapeseed oil
1/4 cup Olive oil
2 tablespoons Pine nuts or Walnut
1/2 of a garlic clove
1/2 teaspoon +a small pinch Kosher salt
7 turns of a pepper mill (fine grounds)
4 ounces Nasturtium leaves
1 Nasturtuim flower
1/2 teaspoon Lemon juice
Filddlehead Fern and Spring Garlic Couscous
1 cup Whole Wheat Couscous
1/2 cup White wine
1/4 teaspoon Kosher salt
7 Turns of the pepper mill
1 Bay leaf
2 sprigs Thyme
1 1/4 cups Chicken stock
3 Stalks of Spring garlic
2 cups Fiddlehead ferns
1 tablespoon Sweet butter
1/4 cup Chicken Stock
1 splash White wine
2 sprigs Thyme
2 teaspoons Lemon juice
2 tablespoons Olive Oil
1/2 teaspoon Kosher salt
10 Turns of the pepper mill

1
Combine the oils, garlic, pine nuts (or Walnuts) and salt. In a blender or using a hand blender, blend together until smooth (about 15 seconds).
2
Add the nasturtium leaves in two parts. Blend the first half until smooth, then add the second half of the leaves and the flower. Blend until smooth.
3
Add black pepper and lemon juice and stir with a spoon. Your pesto is complete.
4
In a medium pot, bring stock, salt, ground pepper and wine to a boil. Add the thyme, bay leaf and couscous, swirl in the pan and cover.
5
Once all the liquid is absorbed (15 minutes) fluff the couscous with a fork set aside and cover.
6
In a saute pan add the wine, stock, a quarter teaspoon of the (second measurement of salt), and thyme. when it comes to a boil add the Fiddleheads. Once half of the liquid in the pan is gone, add the spring garlic and butter. Swirl the pan over the heat until the butter dissolves.
7
Add the Fiddleheads, spring garlic, lemon juice, olive oil, the other quarter teaspoon of salt and the ground pepper to the couscous and fold together.
8
Grill Pork Chops and serve.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Nasturtium Pesto, 1/3 cup Grapeseed oil, 1/4 cup Olive oil, 2 tablespoons Pine nuts or Walnut, and more.

Yes, Grilled Pork With Fiddlehead Ferns, Spring Garlic Couscous And Nasturtium Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pork With Fiddlehead Ferns, Spring Garlic Couscous And Nasturtium Pesto

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