Cookin’ With Nino: Pesto-Crusted Porterhouse Steak

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(WGNO/Anne Cutler)

(WGNO/Anne Cutler)


40 fresh basil leaves, washed and dried OR ½ basil & ½ parsley (add parsley to turn it down a notch)

3 garlic cloves, crushed

¼ cup pine nuts (walnuts or pecans can be substituted)

½ cup Parmesan cheese, finely grated

Salt & pepper

2 -3 Tbsp. First Cold Pressed Olive Oil



Put basil leaves, garlic, pine nuts and grated Parmesan cheese into a food processor and blend for 30 seconds or until smooth.

Keep motor running and slowly add the olive oil.

Alternately, pound basil, garlic, pine nuts and cheese by hand using a motor and pestle.

Add olive oil drop by drop while stirring briskly. Season with salt and pepper.



Salt and Pepper to taste both sides of steak! Sear on high heat for 3-5 minutes or until desired doneness.

Take off heat and slather ½ pesto on both sides of steak setting ½ of pesto aside. Quick sear pesto onto steak for about 30 seconds on each side. Plate steak and place rest ½ of pesto on top of steak.