If you want to step up your pesto game, swap out those pricey pine nuts for hemp seeds to make a delicious, nutty spread to add to sandwiches. The pesto can be kept in the fridge for up to five days.
- 3 cup arugula, raw
- 2 clove garlic, minced
- ¼ cup hemp seeds
- 1 tbsp lemon juice
- ⅓ cup low-fat parmesan cheese
- ¼ cup extra virgin olive oil
- 1 lb sirloin steak
- 1 cup red onion, sliced
- 8 slice regular whole-grain bread, toasted
- 1 cup, chopped roasted red pepper
- In a food processor, pulse together arugula, garlic, hemp seeds, and lemon juice until well combined. Add parmesan, then drizzle in oil through the top feed tube with the machine running.
- Heat one tablespoon oil in a skillet over medium-high heat. Season steak with salt and pepper, place in pan, and cook for about 4 minutes per side for medium-rare, or until desired doneness. Let steak rest for 10 minutes, then thinly slice. Place red onion in a bowl of very cold water and let soak for at least 15 minutes. (This helps take some of the bite out of raw onion.)
- To assemble the sandwich, spread a portion of the hemp pesto on a slice of toasted bread, then top with slices of steak, roasted red pepper, and onion. Spread more pesto on another slice of toast and place on sandwich, pesto-side down.