Heat the Ninja Woodfire Outdoor Grill to high heat while you make the pesto. In a blender, we’re using the Ninja Twisti High-Speed Blender Duo, pulse together the almonds and garlic. Add the tomatoes, basil, a heavy pinch of salt, a pinch of red pepper flake and blend until almost smooth. Stream in the olive oil and blend until smooth. Move the pesto to a bowl and fold in the parmesan cheese.
Season the ribeye cap steaks with Salt Pepper + Three Chiles on all sides. Grill over direct heat, turning every 2 minutes until the steaks reach 130 degrees F, about 12 minutes total. Remove from the heat and rest for 10 minutes before slicing across the grain into thick slices. Season the slices with additional kosher salt and olive oil. Serve with the Sicilian Red Pesto.