1. Preheat the oven to 180°C (356°F) and prepare an oven dish that will fit the roulade.
2. For the homemade pesto, toast the pine nuts in a dry frying pan until golden brown.
3. Roughly chop the parmesan cheese, peel the garlic cloves and pluck the leaves from the basil plants. Add these together with 2 good glugs of olive oil in a food processor or blender and mix until smooth. Are you doing this in a pounder? Grate the parmesan cheese and pass the garlic cloves through a garlic press.
4. Add salt and pepper to taste. Mix well one more time.
5. Place the veal loin on a cutting board and do not cut the veal loin in half. Unfold the veal loin and place some cling film over it on one side. Beat the veal loin about the same thickness all over with a heavy saucepan.
6. Spread the veal loin with the pesto and place on top of the Parma ham slices.
7. Roll up the veal loin tightly and tie the roulade in several places using a roulade twine.
8. Heat a knob of butter in a frying pan and brown the veal roulade on all sides for 2 minutes. Then place it in the baking dish. Pour the butter from the pan over the veal roulade and put the veal roulade in the oven at 180°C (356°F) for 30 minutes.
9. After 30 minutes, remove the roulade from the oven and wrap the veal roulade in aluminum foil. Let it rest for another 10 minutes.
10. Cut the roulade into slices of about 1.5 cm and serve the roulade with, for example, beans & potatoes from the oven.

Source: Vicky van Dijk