Chargrilled Ostrich Medallions On Warm Antipasto With Pistachio Pesto Recipe

• 1/2 c. Extra virgin olive oil
• 1/4 c. Continental Parsley Leaves
• 2 lrg Eggplants, sliced
• 1 bn Fresh Basil Leaves
• 3 lrg Red Capsicums, cut into strips Salt & Freshly Grnd Black Pepper
• 2 x Zucchinis, cut lengthwise
• 500 gm shelled Pistachio Nuts
• 2 clv garlic, sliced
• 2 clv garlic, crushed
• 1 head Fennel, sliced
• 200 ml extra Virgin Extra virgin olive oil
• 250 ml Veal stock
• 1 1/2 kg Ostrich fillet medallions
• 200 gm Black olives

Directions