- 3/4 cup fresh cilantro
- 2 tablespoons toasted slivered almonds*
- 1 tablespoon seeded and chopped jalapeno pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 chopped garlic clove
- 3 tablespoons plain non-dairy yogurt
- 1 and 1/2 teaspoons fresh-squeezed lime juice
- 12 ounces thawed Match beef
- Cilantro sprigs (optional for garnish)
Note: I highly recommend using a small food processor; because there is so little volume, my blender really couldn't get at the bits of cilantro and almond to chop them when I used that appliance on my first try. So make this in a small-bowl food processor, or make a double batch in a blender and set aside half of it for another use.
2. Grill the Match beef on an outdoor grill or indoor grill pan coated with cooking spray for 6 minutes on each side. Cut into thin slices, and serve with the pesto. Cilantro sprigs make a lovely garnish.
For a wine to pair with the herbal flavors of this dish, I recommend a (vegan) Cabernet Franc - it's a wine with herbal, almost minty notes that will work well here.
*Toast your almonds in a skillet over medium heat for about 5 minutes, stirring or shaking the pan frequently, until toasted.
4 servings (3 ounces beef, about 1 tablespoon pesto), Calories 209
I really enjoyed the bright flavors to the pesto - a great blend of cilantro, almond, lime, and jalapeno. I definitely would want it creamier though, so would increase the cilantro, yogurt, and lime until reaching smoother consistency. The zesty pesto was a great contrast to savory grilled Match beef, but as stated in the intro to this post, I'm eager to try it elsewhere as well.
I also enjoyed the pesto in several other ways. Make a batch to top a sauceless pizza (shown here with a roasted vegetable pizza from Whole Foods.
Or use as a sandwich spread before layering with vegan deli meats and tomato.
Finally, it's fantastic over Gardein's beefless burgers, instead of ketchup or mustard.