Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day (Everyday Food (Clarkson Potter))
Sample Recipe fromEveryday Food: Fresh Flavor  FastLamb Chops with Parsley  PestoServes 4Prep time: 15 minutesTotal time: 15 minutesPesto made with parsley and sharp Pecorino Romano cheese (and without nuts) makes a colorful  topping for tender lamb chops. It could also be tossed with pasta, spread on sandwiches, or mixed with  cream cheese for a dip to serve with crudités.Lamb Chops8 lamb loin chops (each 4 ounces and 1 inch thick)Coarse salt and freshly ground pepper1/2 cup Parsley Pesto (recipe below)Heat a large skillet over medium. Pat dry lamb with paper towels. Season chops on both sides with  salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve  immediately, topped with pesto.Parsley PestoMakes 1/2 cup2 cups packed fresh flat-leaf parsley leaves3/4 cup grated Pecorino Romano cheese (2 ounces)1 small garlic clove, coarsely chopped1/4 cup extra-virgin olive oil, plus more for storing (optional)Freshly ground pepperIn a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a  slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and  cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.Freezing PestoPesto keeps very well in the freezer, so it’s worth making extra. Freeze it in small airtight  containers, covered with a thin layer of olive oil. Defrost in the refrigerator before using.