‘Eating Clean onthe Cheap’ for St. Patty’s Day

While I love cabbage, I do not care for corned beef. So, our special St. Patrick’s Day meal is taking on a green hue. Because I am still using up our lemons from our tree, I made some homemade pesto. Pesto is traditionally made with basil and pine nuts, but my batch is spinach with walnuts. You can buy store-bought pesto in grocery stores (near the pasta sauces). I love having pesto on hand. It is great served over meat, pasta, veggies, or used as a dip.

Steak with Pesto and Pea Pasta

Steak with Pesto and Pea Pasta

1/2 lb whole grain pasta*

1/2 cup frozen peas*

3 Tablespoons pesto

3-4 oz Thinly sliced steak per serving*

Cook pasta according to package directions. Place peas in strainer. Before straining, reserve about 1/4 cup of the pasta water. Pour pasta and remaining water into strainer (The pasta water will heat peas through). Place pasta back into pot and add pesto. Gently stir and add liquid a little at a time if needed to loosen up pesto.

Place pasta on plate and then the steak. I mixed some ricotta and Parmesan cheese and then placed it on top of the steak along with some sun dried tomatoes to finish it off.

*All these items are on sale this week at Publix

For the steak

1.5 lb Top Sirloin

1 Tablespoon Olive Oil

2 teaspoons crushed garlic

Salt and pepper to taste

Rub olive oil on each side of the meat. Season with salt and pepper and rub on garlic. Place on grill over medium to medium-high heat. Cook about 10 minutes on first side. Flip once and cook another 8 minutes for medium rare. Take off grill and let rest for at least 5 minutes.

Spinach Pesto

4 cups lightly packed spinach leaves (about 4 ounces)

1/2 cups walnuts, toasted

4 tablespoons fresh lemon juice

3 teaspoons lemon zest

1/2 cup olive oil

2/3 cup grated Parmesan

2 garlic gloves

Salt and black pepper

Combine the spinach, walnuts, lemon juice, zest, garlic and parmesan cheese in a processor. Lightly pulse. With the machine running, gradually add the oil, blending until the mixture is creamy. Add salt and pepper and pulse. Reserve 3 tablespoons of pesto and then pour the remaining pesto into ice cube trays (just like homemade baby food!) to freeze and use later.

Leave a comment


  1. Opening Day for Baseball « Whole to the Core
  2. NYC Day 1 – Green Bean, Tomato, and Mozzarella Pesto Salad « Whole to the Core
  3. Cooking 101 with FBI Kids « Whole to the Core
  4. Publix Organic and All-Natural Weekly Deals « Whole to the Core
  5. Pea and Almond Pesto « Whole to the Core

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: