Makes 2 Servings
Macros: 601 Cal, Fat 45g, Carbs 20g, Fibre 6g, Protein 31g
1 cup Black Olives (pitted, rinsed and patted dry)
1 Garlic (clove)
1/4 cup Extra Virgin Olive Oil
2 tbsps Nutritional Yeast
227 grams Pork Chop
1 cup Green Beans (stems removed, chopped)
1 cup Cherry Tomatoes
1 Leeks (chopped into 1/2 inch medallions)
Preheat oven to 400ºF (204ºC) and line a baking sheet with foil.
In a food processor, combine black olives, garlic, olive oil and nutritional yeast until a paste forms. Set aside.
Add remaining ingredients to a large mixing bowl. Using your hands, generously coat the pork chops and veggies with your desired amount of olive pesto.
Transfer the pork chops and veggies onto the baking sheet in an even layer and bake for 25 minutes, or until pork is cooked through. Divide onto plates and enjoy!
Leftover Pesto : If you don't use all the pesto, you can add it to pasta, omelettes, sandwiches, or use as a dip for veggie sticks and crackers.
Storage: Refrigerate in an airtight container up to 3 days.