Pesto Sear London Broil

It was 90 degrees last week and today was 40 and nothing but slushy rain…geez, Colorado, figure out what you want!  The house was ice cold when I got home and the poor Husky was sitting on the back patio completely soaked.  We got her a dog house and lined it with her blankets and everything but she’s not really taking to it so easily–I was hoping she’s figure out that it could protect against the cold and rain today but instead I just feel like a horrible person.

OK last night’s dinner was awesome.  I mean, I’m of the opinion that anything smothered in pesto is awesome so it really wasn’t that hard.  My mom absolutely loves the stuff and it’s so easy to make.  Trust me.  The woman still doesn’t own a food processor–let anything like the super fancy schmancy one we just got at the wedding (Thank you, Bill & Stephanie!!).  If you’ve got a blender, you can make pesto.  Feel free to use any variation on the pesto recipe here…pesto is incredibly easy and everyone has their own preferences: more or less garlic, thickness, maybe add some extra seasoning or lemon juice or nuts other than pine nuts…I dunno, go crazy!!

This recipe makes a nice amount of pesto, so if you’ve got leftovers it’s great over sweet potatoes, chicken, spaghetti squash, mild fish, and over pizza instead of tomato sauce!

Ingredients

2 lbs London Broil

2 c Fresh Basil

1/3 c Pine Nuts

3 Cloves Fresh Garlic

1/2 t Sea Salt

3/4 c Olive Oil (can be more or less to achieve desired thickness)

Extra Olive Oil for Cooking

Instructions

In a food processor, pulse the basil, pine nuts, garlic, and salt until fine.  Add the olive oil a little at a time (if you’ve got a food processor with one of those openings in the top, drizzle it in while the power is on as you would for mayonnaise) and pulse until you have reached your desired consistency.

Rub the London Broil with some of the pesto on all sides and refrigerate, covered, for 1 hour.

Heat some olive oil in a heavy skillet over medium-high heat.  Sear the beef for 30 seconds to 1 minute on all sides to seal in the juices and flavor.  Remove to a baking pan and bake at 350 degrees for 30 minutes (rare) to 45 minutes (medium).  Remove from the oven and let rest for 5-10 minutes before cutting into slices.

Enjoy!  (goes GREAT with sweet potato fries!!)

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