- 1 lb of elk steaks
- 3 cups basil
- 1/4 cup pine nuts
- 2 garlic cloves, diced
- 1/2 cup olive oil
- 1 cup parmesan
Toss 3 cups of basil, 3 cloves of garlic, 1/4 cup of pine nuts, 1/2 cup of olive oil, and 1 cup of parmesan cheese into a food processor and blend.
Salt and pepper to taste. *We love sauce, so we doubled the recipe.
Cook in a pan on high heat with generous amounts of olive oil and rosemary. I cooked about 3 minutes on each side. Make sure to not overcook the meat, as it becomes less flavorful and tough. I chose to do mine as rare/medium rare. Let meat rest after cooking. After resting, slice into thin pieces.
*Serve on a bed of pasta, covered with pesto, elk steak, and Parmesan cheese. Enjoy!