Nothing tastes like fresh basil and it is readily found in the market this week and is at it’s prime. Pick some up to toss in salads and don’t forget to make some pesto. With pasta or with a piece of meat it is delicious and on so easy to freeze for the tast of sunshine in the winter months!
Grilled Steak with Fresh Pesto
Grilled Steak
4 steaks, about 12 ounces each
kosher salt
coarsely cracked black pepper
Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Season steaks on both sides with salt and pepper. Grill for 3 to 4 minutes on one side until charred and crusted, turn over and continue grilling for 5 to 6 minutes for medium-rare doneness. Remove from grill, let rest .
Fresh Basil Pesto
Bunches of fresh basil– coarsely chopped
Pine nuts
Parmesan cheese
Garlic
Salt
Pepper
Combine all ingredients in food processor. As machine is running pour olive oil through top in machine until consistency is a nice paste.
You can top hot steak with a dollop when serving. Or serve tossed with pasta or rice. Leftovers can be frozen in ice cube trays. When fully frozen store in zip lock bags and use in soups, stews, and sauces in the winter for a hit of summer freshness. Alternatives: cheese can be omitted. Cilantro can be substituted for the basil. Pistachios can be used as another option instead of the pine nuts.
Enjoy!
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