Beef Carpaccio with Basil Pesto, Parmesan and Roasted Pine Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g beef fillet (s) or roast beef
- 3 tablespoon pine nuts, or a mixture seeds, roasted
- Balsamic vinegar
- Parmesan
- salt
For the sauce:
- 20 g basil, fresh or frozen
- 15 g pumpkin seed oil
- 15 g olive oil
- 1 clove garlic
- 2 tablespoon pine nuts
- 1 tablespoon parmesan
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Cut the meat into wafer-thin slices.
- Pesto:
- Roast the pine nuts in a small pan and place in a tall container with the basil, the two oils and the salt. Peel and halve the garlic clove and remove the shoot in the middle. Then fry in about 1 tablespoon of olive oil with the cut surface facing down and also add to the container. Crush the ingredients with a hand blender so that a homogeneous mass is created. Grate the parmesan and stir in 1-2 tablespoon.
- Roast 3-4 tablespoon pine nuts or stone mixture.
- Spread some good balsamic vinegar on each of 2 large or 4 small plates with a brush and spread the meat on top. Sprinkle with salt from the mill and distribute the pesto evenly on top. I use a spatula for this, as you can get all the pesto out of the container with this. Sprinkle with freshly grated Parmesan and pour the roasted pine nuts or the stone mixture on top.
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