Today, I see the life in green! I should see it ‘en rose’, as Edith Piaf sang … It will come later with a great recipe with my favorite fruit, Raspberries… But for the moment, and for the first recipe I’d like to share with you, I will cook a “Pork roast, stuffed with basil  & pistachios”. The freshness of  green basil leaves, the crunchiness of pistachios and a creamy touch of Parmesan give an explosion of sensations in mouth…Hmm! I hope you will love it…

We start with:

• A boneless pork loin roast
• 3 garlic gloves (optional)
• 70 gr (1/2 cup) raw pistachios
• 100 gr (1 cup) grated Parmesan
• 1 bunch of fresh basil
• 4 tablespoons olive oil
• Salt & pepper

Preparation:

• Preheat the oven at 375 degrees F.
• In a blender , mix pistachios, 3 tablespoons of olive oil, basil leaves,  Parmesan, salt (not too much because of the cheese) and pepper until obtaining a green paste, thick and homogeneous.
• Butterfly the pork loin to an even 1/2-inch thickness. Spread with pistachios paste. Roll tightly and tie with twine at 1-inch intervals. Season exterior liberally with salt and pepper.
• Place the meat on a parchment paper, on an oven plate. Add the last spoon of olive oil and 4 tablespoons of water.

• Let it cook in the oven for 1 hour, until it looks golden.

The smell must exhale around the kitchen…This roast is as good as hot or cold. Serve with roast finger potatoes in olive oil and  a Zucchini ” tian“. Delicious…