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Tri-tip cooked medium rare topped with pesto and served with creamy pesto pasta.
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4.72 from 7 votes

Pesto Tri Tip

Grilled tri-tip topped with pesto and a side of creamy pesto pasta.
Prep Time1 day 5 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

  • 1 tri tip
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon granulated garlic
  • ¾ cup jarred pesto
  • 1 tbs oilive or veg oil

Creamy Pesto Pasta

  • 1 lb dried pasta someting with lines or ridges
  • 1 cup heavy cream
  • ¾ cup grated parmesen plus more for topping
  • ½ cup pesto
  • pasta water

Instructions

  • The day before cooking the tri-tip, season with salt and place on sheet pan with wire rack. Leave uncovered in fridge overnight.
  • Next day, preheat grill to 400F.
  • Pull tri-tip out of the fridge and coat with a light layer of veg/olive oil. Sprinkle with pepper and granulated garlic.
  • Cook on grill for 25-30 minutes, flipping once.
  • Meanwhile, make the pasta. Cook noodles to package directions.
  • In a small sauce pan, on low heat, warm up the cream. Bring it just to a low bubble and add the parmesan cheese. Turn off the heat and stir in pesto. Add salt to test, but dont go overboard. The pesto has a good amount of salt.
  • Drain the pasta and save a few tablespoons of the cooking water just in case you need to thin out the sauce. Toss the pasta with the creamy pesto. Check for seasoning one more time and top with extra parm.
  • Once the tri-tip, has reached an internal temp of 125F in the largest section, pull it off the grill and let rest for 5-10 minutes.
  • Slice the trip-tip and top with pesto. Serve alongside creamy pesto pasta and a green salad.