RavenOak Pesto with Beef Vegetable Salad
Nothing beats the flexibility of a cold supper. And nothing adds pizzazz like pesto. Try this one with pasta, or as in this recipe, with steamed vegetables and rare beef!
For the Pesto
2 C fresh basil leaves
1/4 C each of hazelnuts, walnuts and pinenuts
2 cloves garlic
2/3 C extra virgin olive oil
freshly ground peccorino romano cheese (1/2 C per cup of pesto base)
In the food processor, combine basil, garlic, salt, nuts and olive oil. Process until a smooth paste. Transfer what you will need for your current recipe to a small mixing bowl. (The rest of the pesto base may be frozen in ice cube trays. To use it later, add to soups, or thaw and add cheese as needed for traditional pesto sauce.) For eqch quarter cup that you will be immediately using add 1/2 C shredded cheese. If you want a thinner pesto, add additional olive oil.
For the Salad
1 C thinly sliced rare beef
1 tbs capers
4 oz asparagus tips, steamed
4 oz green beans, steamed
4 oz cooked beets
4 oz sliced. boiled potato
1/4 C freshly made french dressing (4 parts oil, 1 part vinegar, 1 part lemon juice, garlic, salt and pepper)
Slice the beef. Pour 2 tbs of the french dressing over the beef slices. Add capers. Arrange the beets, potato, asparagus and green beans on the platter along with the beef. Drizzle with the remaining french dressing. Let sit at room temperature for one hour. Add a dollop of pestor to each plate along with the beef and vegetables.