I recently tried this Santa Maria Tri-Tip with Pistachio Pesto recipe, and it quickly became one of my favorite ways to enjoy grilled beef. The combination of smoky grilled tri-tip paired with a vibrant, nutty pistachio pesto and fresh grilled veggies is a perfect balance of flavors and textures.

Why You’ll Love This Recipe

What I love most about this recipe is how it brings together the rich, juicy tri-tip roast with fresh, bright ingredients like basil, parsley, and grilled zucchini. The pistachio pesto adds a unique twist compared to traditional basil pesto, giving it a nutty depth that complements the smoky meat beautifully. It’s an ideal recipe for entertaining or a special weekend meal since it’s both impressive and straightforward to prepare.

Ingredients

1 beef Tri-Tip Roast (about 2 pounds), trimmed
1/2 cup olive oil, divided
1 pound zucchini, divided
1 lemon, halved
1 pound cherry tomatoes, halved
Salt and pepper, to taste
2 tablespoons fresh basil, torn
2 tablespoons fresh parsley, torn

Rub:
1 tablespoon smoked paprika
1 tablespoon freshly ground black pepper
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 1/2 teaspoons salt

Pesto:
3/4 cup olive oil
1/2 cup salted pistachios, toasted
4 garlic cloves
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley
1/4 cup fresh basil

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Combine the rub ingredients in a small bowl and set aside. Preheat your grill to medium-low heat.
Coat both sides of the tri-tip roast with 1/4 cup olive oil, then sprinkle evenly with the prepared rub.
Place the roast in the center of the grill over medium heat, ideally 3 to 4 inches above the coals or heat source. Grill covered for 15 to 20 minutes, turning occasionally, until the internal temperature reaches 135°F for medium-rare or 150°F for medium.
While the roast cooks, cut half the zucchini lengthwise into 1/4-inch slices and grill alongside the lemon halves, cut side down, for 8 to 10 minutes until tender and lightly charred. Remove and set aside.
Once the roast reaches temperature, remove it from the grill and tent loosely with foil. Let it rest for 10 minutes; the temperature will rise about 10°F during this time.
Preheat your broiler to low. Slice the remaining zucchini crosswise into 1/4-inch slices. Combine these slices with the cherry tomatoes on a rimmed baking sheet. Toss with the remaining 1/4 cup olive oil and season with salt and pepper if desired. Broil for 15 to 20 minutes until the vegetables are tender and begin to dry out.
To make the pesto, blend the reserved grilled zucchini, olive oil, pistachios, garlic, Parmesan, parsley, and basil until smooth. Season with salt and pepper to taste.
Thinly slice the rested tri-tip roast. Arrange the broiled vegetables on a platter, sprinkle with torn basil and parsley, place the sliced meat on top, drizzle with pesto, and finish with a squeeze of grilled lemon.

Servings and timing

This recipe serves about 8 people.
Total preparation and cooking time is roughly 1 hour.

Variations

I sometimes swap out pistachios for walnuts or pine nuts in the pesto to give it a different flavor profile. For a spicier kick, adding a pinch of red pepper flakes to the rub or pesto works well. If grilling isn’t an option, the tri-tip can be roasted in the oven at 400°F for about 25-30 minutes, and the veggies can be roasted or sautéed instead of grilled.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the sliced tri-tip in a skillet over low heat or microwave briefly, then serve with freshly prepared or leftover pesto and vegetables. The pesto can also be refrigerated separately for up to a week.

FAQs

What is tri-tip roast, and why use it?

Tri-tip is a triangular cut from the bottom sirloin. I like it because it’s flavorful, tender when cooked correctly, and perfect for grilling.

How do I know when the tri-tip is done?

I use an instant-read thermometer. For medium-rare, I remove it from the grill at 135°F, as it will continue to cook while resting.

Can I make the pesto ahead of time?

Yes, the pistachio pesto can be made a day in advance. Just store it in an airtight container in the fridge and bring it to room temperature before serving.

What can I substitute for pistachios if I’m allergic?

Walnuts or pine nuts are good alternatives that keep the pesto creamy and flavorful.

Can this recipe be made indoors?

Absolutely. You can roast the tri-tip in the oven and broil the vegetables on a baking sheet if you don’t have a grill.

Conclusion

I find the Santa Maria Tri-Tip with Pistachio Pesto recipe a fantastic way to elevate a simple grilled roast with fresh, vibrant flavors and a unique pesto twist. It’s perfect for sharing with family and friends, and the combination of juicy beef and grilled vegetables keeps me coming back to this dish again and again.