Porterhouse Steaks With Sun Dried Tomato Pesto Recipes

Steps:

• 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.

Steps:

• Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
• Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.