Steak & Pesto Spaghetti Recipe

Prepare and season steak

Pat the steak dry with paper towels. Finely mince 2 garlic cloves. Rub the steak with 1 tbs olive oil, minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 15 minutes while you prepare other components.

Cook steak

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add the steak and sear 3-4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), adjusting time for thickness and desired doneness. For a 1-inch steak, 3-4 minutes per side is typical. Remove steak to a cutting board and tent with foil. Let rest 8–10 minutes before slicing thinly against the grain.

Make pesto

While the steak rests (or earlier), make the pesto. In a food processor combine 2 cups packed basil leaves, 2 garlic cloves, and 3 tbs pine nuts. Pulse until coarsely chopped. Add 1 cup grated Parmesan and pulse to combine. With the processor running, slowly drizzle in 1 cup extra-virgin olive oil until emulsified and smooth. Add 1 tbs lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Pulse briefly to incorporate. Taste and adjust seasoning.

Adjust pesto consistency

If the pesto is very thick, thin it with reserved pasta cooking water (start with 1/4 cup and add up to 1/2 cup total) to create a saucy consistency that will coat the spaghetti. The pesto should be loose enough to toss but still vibrant.

Cook spaghetti

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz spaghetti and cook until just shy of al dente (about 8–10 minutes depending on package). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta, leaving it slightly wet.

Finish pasta with pesto

Return the drained pasta to the pot or a large sauté pan set over low heat. Add 1 tbs unsalted butter and 3/4–1 cup prepared pesto (adjust to taste). Pour in 1/4–1/2 cup reserved pasta water as needed and toss vigorously until the pasta is evenly coated and glossy. Stir in 1/2 cup extra grated Parmesan to add creaminess. Taste and adjust salt, pepper, or lemon juice.

Slice steak and assemble

Thinly slice the rested steak against the grain. Plate the pesto-coated spaghetti, top with sliced steak. Garnish with fresh basil leaves, additional grated Parmesan, and a little lemon zest if using. Finish with a crack of black pepper and an optional drizzle of extra-virgin olive oil.

Serve

Serve immediately while warm. Leftovers can be refrigerated for up to 2 days; reheat gently with a splash of water or olive oil to loosen the sauce.