Ingredients:
1/4 cup pine nuts
1 cup loosely packed fresh basil leaves
1/3 cup sun-dried tomatoes, oil-packed, drained
1/4 cup freshly grated parmesan cheese
1 medium garlic cloves
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
4 (12 -16 ounce) porterhouse steaks, 1 inch thick
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
Directions:
To make the pesto: In a medium skillet over medium heat, spread the pine nuts in a single layer and cook until lightly browned and toasted, about 5 minutes, stirring occasionally.
Put the nuts in a food processor.
Add all the remaining pesto ingredients except the oil.
Pulse to create a coarse cornmeal consistency.
Slowly add the oil andpulse until it is incorporated.
For a slightly looser consistency, add 1 to 2 tablespoons warm water as you pulse.
The finished pesto should have all the ingredients blended but not pureed.
Season the steaks with salt and pepper on both sides, pressing the seasonings into the meat.
Lightly brush or spray each side with the oil.
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
Grill over Direct Medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over Indirect Medium heat). Remove the steaks from the grill and let rest for 5 minutes.
Serve each steak with a generous dollop of pesto on top.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.