This recipe is somewhat inspired from the serving suggestion idea on the back of the package of steak. You know who they have a little “peel here” label, and you open it, and there is a recipe or 2 inside?
I was wandering through the grocery store waiting for inspiration to strike. My husband loves his steak, so I was looking at the steaks, and I saw “spicy lemon pesto”. Hmmmmm! Sounds good, right? So I picked up a steak. When I got home, I saw the recipe really just called for pesto, and then adding lemon zest and juice. I decided to see what I could come up with.
I like to combine spinach and basil when I make pesto – then I am not using so much basil, and spinach is such a nutritional powerhouse anyways! And I currently have a ton of spinach in my garden!
Lemon Garlic Pesto
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1/4 cup almonds
1/4 cup cashews
2 tbsp sunflower seeds
4 cloves garlic
2 cups spinach, loosely packed
1/2 cup water
1 tbsp olive oil
1/2 cup basil leaves, loosely packed
1/2 lemon, juice and zest
In a food processor, process the nuts until they resemble a fine dust – don’t turn it into nut butter, but watch it so the nuts are just finely chopped.
Add in the garlic, spinach, water, olive oil, and basil. Process until well mixed.
Add in the lemon zest and juice, and salt and pepper to taste. Pulse to combine.
I brushed the pesto on the steak during the last couple minutes of cooking.
It really did add a lot of flavor! I sliced it, and put it on top of a salad.
Pesto actually makes a great salad dressing too! Recently I have been into non-traditional salad dressings… watered down BBQ sauce makes a great salad dressing! With the saucy-ness of the pesto, I didn’t feel I needed an additional sauce.
Sweet and simple …