Presto Pesto Roast
- SERVES
- 8
- COOK TIME
- 50 Min
Why not trying slicing our tender Presto Pesto Roast and serving it as an open-faced sandwich? Pair it with some fresh green beans or grilled mixed veggies and "Presto!" - you'll be in and out of the kitchen in a flash!
What You'll Need
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 1/2 cup sun-dried tomatoes (about 2 ounces), reconstituted
- 3 garlic cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (2-1/2-pound) beef eye of round roast
What to Do
- Preheat the oven to 350 degrees. Coat a roasting pan with nonstick cooking spray.*
- In a food processor, process the basil, oil, sun-dried tomatoes, garlic, salt, and pepper until smooth.
- Place the roast in the pan; spread the tomato-pesto mixture over the entire roast.
- Cook the roast for 50 to 60 minutes, or until it reaches the desired doneness.
- Remove the roast to a cutting board. Slice evenly then spoon pan juices over each serving.
Notes
- To make this a gluten-free recipe, use nonstick cooking spray with no flour added.
- Why not try slicing the meat and serving it as an open-faced sandwich? Pair it with some fresh green beans or grilled mixed veggies and "Presto!"