Chargrilled beef with almond pesto
- 4 x 100g lean beef steaks
- black pepper
- 300g wholemeal spaghetti
- ¹/³ cup flaked almonds
- 2 tablespoons olive oil
- 2 lemons, zest and juice
- ½ cup fresh basil, plus extra, to garnish
- ¹/³ cup shaved parmesan
- 3 cups cherry tomatoes
- 6 cups rocketarugulaX
1 Season steaks with ¼ teaspoon salt and pepper. Set to one side and allow to come to room temperature.
2 In a pot of boiling water, cook spaghetti until al dente. Drain, reserving 5 tablespoons of pasta water for the pesto.
3 Meanwhile, place pesto ingredients in a blender and blitz until smooth, adding reserved pasta water. Add to pasta and toss to coat evenly. Add tomatoes and rocket. Season and toss once more.
4 Set a griddle or non-stick pan over a high heat. Add steaks and cook for 1-2 minutes either side, or until your liking. remove from pan and rest.
5 Divide pasta among plates. Slice steak and place on top of pasta. Garnish with extra basil leaves and freshly ground black pepper.
Make it vegan: Replace the beef steaks with slices of firm tofu or Frys Thick Cut Chunky Strips. Use Angelfood parmesan alternative.
Make it gluten free: Use gluten-free spaghetti.
Make it low FODMAP: Swap the wholemeal spaghetti for gluten-free spaghetti and replace the almonds for ¹/³ cup pumpkin seeds.
The pesto can be made up in advance and stored in the fridge in a sealed container.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 5g
Dietary fibre 10g
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