- 1 bunch basil leaves
- 1 handful parsley
- 1 cup grated Parmesan cheese
- 1/2 cup toasted pine nuts
- 1 garlic cloves
- 2/3 cup olive oil
2. Place the trimmed tri-tips in the marinade bowl, cover,
& let stand in the refrigerator for at least 6 hours.
**Grill Tip** make sure to watch tri-tip very closely during this time as the fat from this roast can fall into the flame & cause major flames or a grease fire. Cook with caution!