Parmigiano Reggiano Bites
Parmigiano reggiano Bites
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins

A perfect party appetizer for the Christmas season

Course: Appetizer
Cuisine: Italian
Keyword: Parmigiano Reggiano Bites
Servings: 12
Author: Laura Scott
  • 1 rib eye steak seasoned with olive oil, salt & pepper
For the basil pesto:)
  • 1 clove garlic
  • 1 bunch fresh basil
  • 25 g pine nuts
  • 30 g Parmigiano Reggiano grated
  • 100 ml Extra virgin olive oil approx. Use more for a looser sauce.
  • salt to season
For the garnish:)
  • wild rocket leaves
  • Parmigiano reggiano shavings use a vegetable peeler to make them
  1. Fry the rib eye steak in a very hot pan for no more than 3 minutes, then leave it to rest for 5 minutes before slicing thinly

For the pesto:)
  1. Using a pestle and mortar, blend the garlic with salt and the pine nuts to form a rough paste then tip onto a plate

  2. Using the same pestle & mortar, crush the basil to a rough paste then add in the blended pine nut and garlic paste

  3. Add in the olive oil gradually and mix to form a rough paste. For a smooth pesto, blend the mixture for longer

  4. Pour in the Parmigiano, then mix until it is blended into the pesto. Check the seasoning

To assemble:)
Top the sliced steak with some pesto and flakes of Parmigiano Reggiano and fold in half. Place the steak onto a bed of wild rocket and continue to make the bites until you have used up all of the steak. You will have some leftover pesto to use another time.