Griddled Minas Cheese with a Brazilian Pesto Sauce


For the pesto sauce

  • 50g (13/4 oz) Brazil nuts
  • 1 garlic clove, peeled
  • 20g (3/4 oz) fresh flat-leaf parsley
  • 20g (3/4 oz) fresh coriander leaves
  • 175ml (6fl oz) extra virgin olive oil
  • pinch of cayenne pepper
  • sea salt and freshly ground black pepper
  • 400g (14 oz) firm Minas cheese
  • 2 tablespoons extra virgin olive oil


  1. Preheat the oven to 160˚C/325˚F/Gas Mark 3.
  2. Prepare the pesto as per the instructions on pages 46–47.
  3. Place a griddle pan over a high heat on the hob, or preheat a gas barbecue.
  4. Trim the round Minas cheese into a square. Cut the cheese in half diagonally to make 2 large triangles. Cut each large triangle in sections to make 4–5 thinner triangles, about 1cm (1/2 inch) thick. Brush each triangular slice with the olive oil and season with just a tiny pinch of salt (not too much, since Minas cheese is already salted) and pepper.
  5. Grill the cheese until you see medium-brown grill marks on both sides, being careful not to let the cheese melt, about 2 minutes on each side. Carefully transfer each triangle to a serving platter.
  6. Spoon the pesto (which should be slightly cold or at room temperature) over the cheese and serve immediately

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