Roast Beef French Dip with Green Pea Pesto
Ingredients
- 1 cup fresh basil leaves (about 20)
- 1 cup defrosted frozen green peas
- 1/4 cup grated Parmesan
- About 1/4 cup fresh mint leaves
- About 1/4 cup fresh tarragon leaves
- 1 clove garlic, pasted
- 1 1/2 to 2 pounds beef eye of round roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons plus 1/2 cup EVOO
- 2 cups beef stock
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