|Just make sure the pig is cooked through...|
To make pesto, you will need a wizzer of some description. Into this throw a bunch of basil, stalks removed, a small handfull of toasted pine nuts (just toast in a dry frying pan over a medium heat until they go light brown, super easy to burn them so be careful), a handful of grated parmesan, a couple of roughly chopped garlic cloves (go easy if you don't want to stink forever), salt, pepper, juice of half a lemon, and a massive glug of olive oil. Wizz it up so you have a lovely vivid green sauce and taste. Might need more salt, or a bit more lemon for some zing, tweak to your taste.
I like to serve it on a griddled T-bone pork steak with some sliced up roasted potatoes and something green on the side. I am yet to cook the T-bone steak without having to put it back in the pan to cook it some more, really hard to get right, it would be a tragedy to dry it out, but then bleeding pork isn't good either. You can use any pork chop but t-bones are super juicy and tasty, as long as you don't give yourself food poisoning by undercooking it, as I like to do.