Even though many people refer to Pesto as a paste/sauce made primarily from basil leaves and pine nuts, the term “pesto” can actually be used to describe any other similar types of paste. I like to experiment with different herbs and nuts in such pestos (as you can see in THIS post or THIS one).
This time, I’ve chosen tarragon leaves and cashews as the main ingredients for the tasty paste. Tarragon is a wonderful herb, which is used extensively in classical French cuisine, as well as in the Caucasus region countries. Its’ wonderful aroma and mild anise flavor mix well with the creamy texture and sweetish flavor of the cashews. With the addition of garlic, Parmesan cheese and olive oil, it turns into a unique, highly aromatic and tasty pesto, that can be used in versatile ways.
One of the tastiest and simple ways to use it , is to pair it with grilled meat. Here I’ve paired it with Flat Iron steak, which is a highly flavorful cut, that requires very short roasting time. So, once you have the pesto ready, it takes only minutes to prepare this tasty and impressive dish. Try it and enjoy.
Notes:
* Since this pesto can be used in various ways, from sandwiches to pasta, soups and more, it’s worth it to prepare a fairly large amount of it. It can keep, in an airtight container in the fridge, for up to ten days. It can also be frozen for up to a month, though it will not be as bright green as when freshly made.
* Flat Iron steak is at its best when cooked to medium-rare degree, so do your best not to overcook it. Make sure it is at room temperature before roasting.
Tarragon-Cashew Pesto
Makes: 2 cups
Prep time: 20 minutes
Ingredients:
1½ cups roasted unsalted cashews
2 cloves garlic
½ cup coarsely chopped Parmesan cheese
2 tsp salt
½ tsp freshly grated 4 pepper mix
3 cups tarragon leaves, washed and dried
¾ cup extra virgin olive oil
1. In a large food processor bowl, fitted with the metal blade, place the cashews, garlic, cheese, salt and pepper. Process briefly and add the tarragon leaves. Process briefly again, scraping the sides of the bowl once, and add the oil. Process again, scraping the sides a few times, to the consistency you prefer. Taste and adjust seasonings if needed.
2. Transfer to an airtight container and keep in the fridge for up to ten days. (It can also be frozen for up to a month, though it will not be as bright green as when freshly made.) Bring to room temperature before using.
Grill Pan Roasted Flat Iron Steak
Makes: 2-4
Prep time: 5 minutes
Roasting time: 6-8 minutes
Ingredients:
0.9 lbs (400 grams) Flat Iron steak, at room temperature
1 Tbs light olive oil
1 tsp coarse salt (preferably Alaea Hawaiian red sea salt)
½ tsp freshly ground 4 pepper mix
For serving:
½ cup Tarragon-Cashews Pesto
Cherry tomatoes, halved
1. Cut the steak into two equal pieces. Rub with the oil, salt and pepper. Preheat a grill pan over high heat. Lower the heat to medium-high and add the steaks. Roast for 3-4 minutes on one side, then flip to the other side. Roast for 3-4 minutes longer, depending on the thickness of the cut and your preferences.
2. Let the steaks rest in a warm place for 3-4 minutes before cutting.
3. Transfer to a cutting board and cut with a sharp, heavy knife. Place on a serving plate, add the pesto and cherry tomatoes and serve immediately.
Yum! The tarragon and cashew pesto sounds delicious!
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Thank you Marci, I’m glad you liked the recipe. This combination is now my first choice when it comes to pesto. It is so delicious. 🙂
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Sounds really good Ronit. I’ll have to try this Cashew Pesto asap 😃
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Thank you Myra, it seems it’s a “cashew week” for the both of us! I love this combination and use this pesto in so many ways. Hope you’ll enjoy it too! 🙂
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I’m sure I will, sounds great.
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Okay – you win! ;-> I’ll give it another try. I got a flat iron steak about two years ago, but my heavy-handed bungling apparently was totally incorrect. I don’t remember details now, but it was a bust. The pictures I have seen make it look so delicious. I think starting from room temperature with meat is the key here.
I have a heavy, cast iron square pan with ribs on the bottom that might do well in this instance. What do you think? It has a heavy presser thingy (also cast iron!) to hold down the food being cooked. I’m not clear if that would be a help (cooks faster) or a hindrance (squeezes out all of the juices).
We don’t eat a lot of meat, and I seldom buy steaks because they are inordinately expensive, and just not that good here, but a flat iron steak seems to be mostly meat, and not so much fat and bone as with other types of steaks.
I’m willing to follow your instructions, and give it another go.
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Thank you Judi, glad you liked the recipe enough to want to try preparing this cut again!
Though not cheap, I love this cut, as it is indeed 100% meat and it’s a great choice when craving red meat. Room temperature is indeed the key in preparing any cuts that need a short cooking time. Also a well heated pan when adding the meat is crucial.
I didn’t use the presser this time, but if it’s well heated before I see no reason not to use it. Hope you’ll enjoy it. 🙂
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This cut isn’t always available, but I’ll keep my eye open for it.
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Good luck! 🙂
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This sounds fantastic. I don’t use tarragon nearly enough for how much I love it – will have to try this!
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Thank you Annie, I’m glad you liked the recipe. Tarragon is such a wonderful herb and so great in this pesto. I hope you’ll enjoy it too. 🙂
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Looks too delicious and tasty 🙂
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Thank you Priyabrataa, glad you liked the recipe. 🙂
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Hi, I have nominated you for the Blogger Recognition Award 🙂
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Thank you Priyabrataa, for the nomination. I’m sorry that for lack of time I can’t participate in the award scene. 🙂
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Its ok 🙂
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Sound like a lovely pesto, Ronit; thank you for a great idea!
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Thank you Dollie, I’m glad you liked the recipe. By now this pesto is my favorite and I use it in so many ways. Well worth trying. 🙂
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I certainly will, for Sukkot. 😻
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🙂
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The whole meal is incredible but that pesto, Oh My Goodness!!! So fresh and colorful, a fabulous recipe Ronit.
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Thank you Suzanne, I’m glad you liked the recipe. You’re right, the pesto is indeed the highlight of the meal. It’s so tasty and I find myself using it in many dishes. 🙂
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Very nice pesto dish, Ronit. I love the array of colours you used on your plating.
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Thank you Rini, I’m glad you liked the dish. I do love adding colors on the plate. I feel it makes the food even tastier! 🙂
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The flavors in the pesto sound wonderful!
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Thank you Toyna! This pesto is so tasty, by now it’s my favorite. 🙂
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🙂
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I’m guilty of using my one tried and true traditional pesto all the time. Cashews and tarragon leaves how delightful in your pesto. I don’t have my big tarragon plant any more – I will have to consider growing it again. Perfect with steak – that’s one way I have not served it.
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Thank you Judi, I’m glad you liked my version. I do love the classic version, but also like to experiment with other flavors. This pesto is one of my favorites and I make it often. It goes so well with grilled meats. I highly recommend trying. 🙂
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Wow. I don’t love tarragon enough to make this pesto, but it’s certainly beautiful! Love your flat-iron steak.
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Thank you Mimi, I’m glad you liked the dish. Tarragon is indeed not for everyone, but any other herb can be used instead. The flat-iron steak is really a great cut. So juicy and flavorful.
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Perfectly cooked steak. The pesto finishes it off nicely. 👏👏☺️☺️
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Thank you, I’m glad you liked the dish. It was a very tasty combination, which I’ll definitely be making again. 🙂
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Looks too delicious 😍😍😍
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Thank you Esther, I’m glad you liked the dish. It was very delicious! 🙂
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Looks so fabulous! I have never tried a cashew pesto before but I bet it tastes delicious just the way it looks.
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Thank you Sha, I’m glad you liked the recipe. Cashews give the pesto such a wonderful texture and flavor. Well worth trying! 🙂
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Definitely going to try it out!
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Yumm!
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Thank you Dawn. 🙂
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Love this post, Ronit! I adore pesto and am very excited to try this combination. Tarragon is one of my favourite herbs and paired with cashew nuts – so interesting. Looks and sounds delicious. Thanks for sharing such a fab recipe.
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Thank you Tracey, I’m glad you liked the recipe. If you’re a fan of tarragon, I’m sure you’ll love this pesto. It’s so versatile and I use it in different ways (next week I’ll give a few examples). Hope you’ll enjoy it too. 🙂
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The cashew pesto really compliments the steak and brings the flavour of this dish to a new level!
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Thank you Krešo. I’m glad you liked this tasty combination. It was a hit! 🙂
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Hi – I just wanted to tell you that I have nominated you for the Mystery Blog Award. I really enjoy reading your blog which gives me a lot of inspiration and makes my hungry very often.
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Thank you Karin, for the nomination and such nice compliments! I’m sorry that for lack of time I can’t participate in the award scene. Hope you understand. 🙂
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Of course 🙂
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Beautiful presentation and looks delicious!
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Thank you Diane. This turned out so tasty. I will definitely be making it again soon. 🙂
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Mmmm… absolutely mouthwatering! I would love to try the pesto!
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Thank you! The pesto is really special and tasty. I make it ofen as it has so many uses. I hope you’ll enjoy it too. 🙂
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I’m not much of a meat eater but would have no problem polishing that plate off! It looks perfectly cooked and succulent! YUM! I don’t believe I’ve ever tried tarragon and now I’m intrigued…..I LOVE pesto!
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Thank you Marisa, same here! This cut is so succulent and flavorful and the pesto adds so much flavor as well. If you like anise, I’m sure you’ll love tarragon once you’ll try it. 🙂
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This sounds so delicious! Gorgeous dish
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Thank you Lyn! It was indeed delicious and disappeared very quickly! 🙂
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I am sure!
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Love the green color of the pesto!
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Thank you Sue Ellen! 🙂
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This looks amazing and seems easy enough for my tiny kitchen.. Once I’m hooked on the pesto, I’ll probably try it on other meats as well, and on sandwiches, crackers…… 😊
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Thank you, I’m glad you liked the recipe. The pesto can indeed be used in so many ways. I enjoy finding tasty uses for it every day. Hope you’ll enjoy it too. 🙂
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What a wonderful pesto. I have never tried with tarragon, so curious to try it out!
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Thank you Annika, I’m glad you liked the pesto. Tarragon is a wonderful herb. I’m sure you’ll enjoy it when you’ll try it. 🙂
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