Three-Pesto Mixed Grill

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Pesto Mixed Grill

Fire up the grill and cater to everyone’s tastes with three variations of pesto to bring out the best in steak, chicken and shrimp. Serves 4.


Mixed Grill
2 Painted Hills New York strip steaks
1/2 Draper Valley Chicken, cut into 4 pieces
3/4 lb (approx. 1 doz) lg prawns
salt & pepper
1/4 c Italian parsley, chopped
1 lemon
4, 6” bamboo skewers, soaked in water

Traditional, Lemon-Pecorino and Oven-Roasted Tomato Pestos
4 c (approx. 8 oz) fresh basil, packed and stems removed
1/2 c extra virgin olive oil
1/4 c pine nuts, lightly toasted
1/2 t kosher or sea salt
3 T Parmigianno Reggiano, grated and divided
2 T Pecorino Rustica with lemon, grated (specialty cheese dept.)
1 lemon, zested and juiced
1 T dry, white wine vinegar
3 T Divina oven-roasted tomatoes (olive bar)
1/4 t red chili flakes


Tip: Save time by using our Market Catering pesto as a base to replace first five ingredients, then add remaining ingredients for the Lemon-Pecorino and Oven Roasted Tomato Pestos.

Add 2 c basil to processor, pulse briefly, then add remaining basil and pine nuts. While processor is running, slowly add oil and salt. Separate pesto base into thirds leaving 1/3 in processor. Add 1 1/2 T Parmigianno Reggiano to processor, pulse, and set aside for prawns. Rinse processor and add 1/3 pesto base; add half juice and all of zest from lemon. Add Pecorino and pulse; reserve for chicken. Rinse processor and add remaining pesto base. Add 1 1/2 T Parmigianno Reggiano and pulse; add vinegar and tomatoes, and combine. Add chili flakes and pulse. Set aside for steak. Generously season steak with salt and pepper. Rub 1/2 of lemon pesto on chicken; refrigerate/marinate for 30 min. Peel and devein prawns, placing 3 to a skewer; rub with half of traditional pesto and refrigerate until ready to use.

Prepare grill with high-heat and low-heat sides. Warm a platter for serving. Grill chicken, covered, over low heat until internal temp. reaches 165° (approx. 25 min). Brush chicken with lemon pesto during last 5 min. Cook steak on hot side of grill, turning once until desired doneness (med rare 3-4 min per side). Brush with tomato pesto, let rest 5-10 min and slice. Grill prawns over high heat 2 min per side. Place chicken, steak and shrimp on platter, squeeze lemon over shrimp and chicken and sprinkle with parsley. Serve immediately with remaining pesto.