Solo: Parsley Pesto Fillet

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Solo: Parsley Pesto Fillet

Bulgur wheat coated in parsley mint pesto, topped with juicy pork fillet, roast veg & toasted pecans.

Ingredients to serve 1

  • 5g x parsley – chop leaves finely
  • 5g x mint – discard stalks
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ x lemon – zest & juice
  • 1 x beetroot – peel & dice (1cm)
  • 1 x carrot – peel & slice into coins (½ cm)
  • 10g x pecan nuts
  • ¼ cup x bulgur wheat
  • 150g x pork fillet – season with salt & pepper
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.

Step 3

Beetroots, carrots & nuts: Place the carrots and beetroot on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer and roast for 35 minutes until crispy and golden. In the last 8 minutes of cooking, place the pecan nuts on a separate tray to toast. Once toasted, chop roughly.

Step 4

Pork fillet: Place a pan on medium-high heat with a drizzle of olive oil. When hot, brown the fillet for 4-5 minutes. Then place in the oven and cook for another 5-7 minutes, until cooked through. Remove, slice, and season with salt and pepper.

Step 5

Bulgur wheat: Place a pot on medium-high heat and add boiling water (½ cup for 1). Add the wheat and boil gently for 10 minutes until tender. Drain and season.

Step 6

Parsley pesto: Chop the mint leaves finely then mix them with the parsley, garlic, lemon zest and juice. Whisk in the olive oil (½ tbsp for 1).

Step 7

Serve by mixing ¾ of the parsley pesto through the bulgur wheat, and top with the roast veggies, toasted pecan nuts and sliced fillet. Top the pork with the REST of the pesto.