I’ve heard a lot of debate about pesto lately—In it’s traditional form, pesto is made by blending basil, parmesan cheese, olive oil, and pine nuts into a creamy bright paste. But can it be done differently, with other bright greens as its base? I fall into the camp of cooks who believe that, yes, pesto can be done with a variety of ingredients: basil, arugula, spinach, etc. If you’re from Genoa, the birthplace of pesto, you might have a different opinion on the matter…but hear me out! The version I leave you with today is a chive and pistachio pesto and it is nothing short of extraordinary.
In fact, while I pair this with grilled flank steak today, I’ve used it over the years as a topping for chicken, veggies, and even roasted potatoes. (After writing that, my wheels are now turning for some homemade French fries, using the pistachio-chive pesto as a dip!) It’s also vegan and could be used to top fried tofu or grilled tempeh to kick them up a notch. The possibilities are truly endless.
Plus, I’m very happy to report that I’ve now got a lovely little vegetable and herb garden growing, which largely inspired this chive-based post. I can’t wait to show you guys all of the good growth that’s been happening in the garden…it makes me grin ear to ear just thinking about it!
Grilled Flank Steak w/ Pistachio Chive Pesto
- 1 cup of pistachio nutmeats (I used roasted, salted pistachios)
- 1 clove of garlic
- zest of 1 lemon
- ¼ cup of chives
- course sea salt, to taste (If your pistachios were salted, you will need much less salt; mine were salted and I used ½ teaspoon of salt)
- ¾ cup of extra virgin olive oil
Combine first five ingredients in a food processor and blend. Add olive oil and pulse until blended. Do not over-process the olive oil here. Only blend until incorporated.
Grilled Flank Steak:
- 1 pound of flank steak
- 2 tablespoons of olive oil
- ½ teaspoon of sea salt
- ½ teaspoon of fresh cracked pepper
Heat grill over medium heat. Coat steak with olive oil and then season with salt and pepper. Place on grill for 20 minutes, turning halfway through. Since everyone’s grill is different, you need to keep a close eye on your flank steak at this step to make sure it’s cooking evenly and at an appropriate pace.
If you don’t have a grill, just pan fry the steak in a little bit of olive oil instead!