Beef & Walnut Pesto Pitas

This quick and easy weeknight dinner comes with a bonus- a delicious supply of homemade pesto that you can spread on fish or serve as a part of your meal plan later in the week!

See this recipe worked into a meal plan here.

Natasha Breen
Prep Time
20 min
Cook Time
5 min
25 min


  • 3/4 tsp each garlic powder and red pepper flakes
  • 1/2 tsp ground black pepper
  • 1/8 tsp sea salt
  • 6-oz beef eye of round
  • 1 whole-grain pita, sliced into quarters
  • 2 1-oz slices Swiss cheese, halved
  • 4 thin slices vine tomato


  • 1 cup fresh basil
  • 2 cloves garlic, peeled
  • 1/4 cup extra-virgin
  • olive oil
  • 1/4 cup raw unsalted
  • chopped walnuts


  1. Arrange 1 oven rack in top and 1 rack in center of oven. Preheat oven to 450°F. In a small bowl, combine garlic powder, pepper flakes, black pepper and salt. Rub on all sides of beef and transfer to a roasting pan. Roast on center rack for 10 minutes.
  2. Meanwhile, arrange pita quarters on a baking sheet and place ½ slice cheese in each. About 1 minute before beef is done, transfer pitas to top oven rack and bake for 1 minute. Turn off oven heat and let beef and pitas sit in oven undisturbed for 5 minutes. (Note: Beef should reach an internal temperature of 145˚F.) Remove beef from oven, cover loosely with foil and let rest for 5 minutes; keep pitas in oven until ready to serve. Thinly slice beef against the grain.
  3. Meanwhile, prepare pesto: In a food processor or blender, pulse basil and garlic until finely chopped. Slowly add oil and walnuts and pulse to combine.
  4. Remove pitas from oven. Open quarters and spread 1 tsp pesto in each. Divide beef and tomato among quarters.

Nutrition Information

  • Serving Size 1/2 pita
  • Calories 290
  • Carbohydrate Content 16 g
  • Cholesterol Content 45 mg
  • Fat Content 11 g
  • Fiber Content 3 g
  • Protein Content 29 g
  • Saturated Fat Content 4 g
  • Sodium Content 396 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g