Blog

August 19, 2018

Ingredients

  • 4 Tribalí Mediterranean Beef Patties
  • ½ to 1 tablespoon extra-virgin olive oil
  • 1 bunch asparagus, tough ends removed
  • 10 to 14 ounces artichoke hearts, halved (jarred or canned)
  • 1 tablespoon fresh lemon juice
  • ¼ cup mint leaves
  • lemon wedges, for serving
  • red pepper flakes, optional
  • sea salt and freshly ground black pepper

Paleo Pesto

  • ½ cup pepitas
  • 1 garlic clove
  • 2 tablespoons fresh lemon juice
  • 2 cups fresh basil
  • ¼ cup extra-virgin olive oil
  • sea salt and freshly ground black pepper

Method

Make the Paleo pesto: In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add lemon juice and basil and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings.

Heat the bottom of a large skillet with ½ to 1 tablespoon of olive oil over medium heat. Add the asparagus and let cook for 1 minute. Add ½ inch of fresh water to the pan and cook, covered, 6 to 8 minutes or until just tender. During the last 2 minutes of cooking, add the artichoke hearts, 1 tablespoon fresh lemon juice and a pinch of salt and cook until warmed through.

Cook the Tribalí Mediterranean Beef Patties according to package directions.

Assemble plates with Mediterranean Beef Patties, asparagus, artichokes, and mint leaves. Sprinkle with red pepper flakes if desired. Top each patty with a scoop of pesto and serve with lemon wedges.

Serves 4.