Thursday: Pesto Tri Tip Sub and Caprese Salad
I like to serve it as one whole, huge sub and then slice it when ready to eat.
Serves: 4 Prep: 20 Cooking: 10
IngredientsFor the Subs
1 large French or Italian loaf of bread
1 tri tip, roasted or grilled and sliced very thin
4-5 thick sliced provolone cheese
For the Pesto
1/4 cup pine nuts
3 tablespoons chopped garlic
4 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup good olive oil
½ cup fresh grated Parmesan cheeseFor the Caprese
3 heirloom tomatoes
12 oz mozzarella, sliced thick
10-12 basil leaves
2 teaspoons olive oil
2 teaspoons balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper
Make the pesto. Process the pine nuts, garlic, and basil leaves in a food processor for 1 minute. Add olive oil, salt and pepper and process for 30 seconds. Add cheese and process 30 seconds more. Store in the fridge.
Remove tri tip from fridge 30 minutes before slicing.