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Presto Pesto Roast

(2 Votes)
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

  1. Preheat the oven to 350 degrees. Coat a roasting pan with nonstick cooking spray.*

  2. In a food processor, process the basil, oil, sun-dried tomatoes, garlic, salt, and pepper until smooth.

  3. Place the roast in the pan; spread the tomato-pesto mixture over the entire roast.

  4. Cook the roast for 50 to 60 minutes, or until it reaches the desired doneness.

  5. 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!"

 

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 261
  • Calories from Fat 146
  • Total Fat 16g 25 %
  • Saturated Fat 4.6g 23 %
  • Trans Fat 0.0g 0 %
  • Protein 25g 51 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 77mg 26 %
  • Sodium 148mg 6 %
  • Total Carbohydrates 2.6g 1 %
  • Dietary Fiber 0.6g 3 %
  • Sugars 1.3g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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An hour...really? Going to give it a try, and get back with my experience.

Sounds good

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