There’s a reason Italian women tend to be saucy. They’re the creators of sauce – at least the most versatile kind, anyway. Bright green pesto has as many uses as it does variations. So it should come as no surprise that this recipe calls for walnuts in lieu of pine nuts and is meant to smother a steak instead of spaghetti. But who cares? Being a little bold tastes like a whole lot of good!
Walnut-Basil Pesto
Ingredients
½ cup raw walnut butter
¼ cup organic olive oil
¼ cup fresh basil
2 cloves garlic
1 lb. grass-fed flank steak
1 bunch asparagus or your favorite vegetable (optional)
Directions
- In a food processor, combine all ingredients (except steak and asparagus) and blend until smooth.
- Divide pesto in half, storing one part in an air-tight container to save.
- Spread the other half over raw steak and marinate 4 to 8 hours in the refrigerator.
- Remove from fridge and let steak come to room temperature, about 30 minutes before cooking.
- On a grill, cook steak about 2 minutes per side, or to your preferred level of doneness.
- Remove from heat and tent under foil.
- Meanwhile, grill your vegetable of choice for a few minutes, or until slightly soft and seared.
- Serve steak and veggies with reserved pesto.