The basil in my little herb box is growing like crazy and I can barely keep up with it. I've been chopping some up here and there in small quantities for various recipes, and giving a lot away, but I still had an abundance. So I knew I had to pick out a recipe that used a lot of basil. This pesto recipe fit the bill. Thanks to the food processor, it was super easy to make. I froze the leftover pesto in muffin cups to use in the future. I've never had basil pesto before, but I liked it the more I ate it. I think it would also go well with chicken or pasta. (The veggies pictured are just foil packets of green beans and red bell peppers that we stuck on the grill for 25-30 minutes, and the bread is the Cheddar Chive Beer Bread that I made with the surplus of chives.)
Lemon Basil Pesto Steak
Ingredients:
4 cloves garlic
2 cups packed fresh basil leaves
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1&1/2 tablespoons lemon juice
3/4 teaspoon red pepper flakes
steaks (I used petite sirloin steaks, ~1" thick)
salt and pepper
Directions:
Chop garlic in a food processor until minced. Add the basil and pine nuts and pulse to combine. While it runs, slowly add the olive oil. Add the Parmesan cheese, lemon juice, and red pepper flakes and pulse until blended. Season to taste with salt and pepper.
Salt and pepper the steaks. Grill for about 4 minutes per side over medium to medium-high heat (longer if you have thicker steaks). Baste with pesto occasionally or just add after done.
Any leftover basil pesto goes into muffin cups to freeze and store for use later (keeps 3-4 months frozen, up to 1 week in the fridge):
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