Pesto is not just for pasta. A spoonful over sliced, grilled steak adds fresh basil, nutty parmesan and garlic, and it is the best thing that ever happened to a steak sandwich.
Time 10 min · Makes about 1 cup · Skill Easy
Ingredients
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts, lightly toasted
- 2 garlic cloves
- ½ cup Parmigiano-Reggiano, finely grated
- ½ cup extra-virgin olive oil
- Kosher salt and a squeeze of lemon
Method
- Pulse the pine nuts and garlic in a food processor until finely chopped.
- Add the basil and pulse until coarsely chopped.
- With the machine running, stream in the olive oil until mostly smooth.
- Stir in the parmesan by hand, then season with salt and lemon.
Best with
Flank, Tri-Tip, Flat Iron and Top Sirloin.
Ranch tip
Loosen it with an extra spoonful of olive oil to drizzle over sliced steak. To keep it bright green in the fridge, press plastic wrap right onto the surface.