Roasted Rack of Pork and Fresh-Sage Walnut Pesto

Roasted Rack of Pork and Fresh-Sage Walnut Pesto
  • 4 servings
  • 0:10 Preparation
  • 0:50 Cooking
  • 1:10 Total Time


Add all
  • 1 kg

    rack of pork with 4 ribs

  • salt and ground black pepper to taste

  • 1/4 cup
    (60 mL)

    extra-virgin oil

  • 1 1/2 Tbsp.
    (23 mL)

    coarsely chopped fresh sage

  • 1/4 cup
    (60 mL)

    coarsely chopped, walnut kernels or almonds

  • 1

    small garlic clove, finely chopped

  • 1/4 cup
    (60 mL)

    grated fresh parmesan

  • salt and ground black pepper


Preheat the oven to 475ºF (250ºC).

Pat the meat dry, coat with olive oil and season generously.

Place the rack, bone side down, in a roasting pan and cook for 30 minutes.

When the meat begins to brown, lower the oven temperature to 350ºF (180ºC) and continue cooking until the internal temperature reaches 150ºF (65ºC).

Remove from the oven, cover loosely with aluminium foil and let rest for 10 minutes.

Pesto: In a small saucepan, gently heat the oil and sage.

When the sage starts to crackle, remove from the heat and let infuse for 2 minutes.

In a food processor or blender, finely chop up all the pesto ingredients. Adjust the seasoning.

Slice the rack and spoon some pesto on each serving.

Return to the oven for 3 minutes simply to reheat the pesto.

Serve with the defatted cooking juices from the roast.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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