Have you been making pesto this spring? If not with basil, maybe some kale or spinach? Or other fresh herbs? Pesto is a beautiful, early summer food—that is occasionally hard to use all in one sitting. There's always that little bit left over...
How to Use Up a Little Pesto
We usually douse a bowl of pasta in some pesto, and that takes quite a lot. But most pesto recipes make quite a lot, too, and we always find ourselves with a small bit waiting to be commandeered before it goes bad.
Remember, pesto can be frozen. But if you have a few big spoonfuls or so you're looking to use, here are our ideas:
1. Mix it into mayonnaise for a sandwich. A friend recently made us an amazing, warm turkey sandwich with pesto mayonnaise on it. You only need a tiny bit to add a lot of flavor and color.
2. Or just slather it on a sandwich. Don't like mayo? Just spread some pesto on one side of the bread.
3. Spread some on a piece of meat or fish. You can use it like a marinade on a piece of salmon or a pork chop that's going into the oven. Stuff your chicken breast with a bit of pesto, or maybe add a few spoonfuls to your burger meat. You might even consider adding some pesto to the baked feta Emily reviewed last week.
4. Use it on pizza. You really don't need a lot of pesto to cover a small pizza. Even if you're also using tomato sauce, a few dollops of pesto around the pie adds another element.
5. Make a quick crostata appetizer. Spread some pesto on a few rounds of bread, top with a slice of parmesan or a piece of prosciutto, then run under the broiler for a minute.
Any other ideas?
Related: Good Question: What Turns Pesto Brown?
(Image: Flickr member foodistablog, licensed for use under Creative Commons)
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Frugality, Ingredients - Herbs, Condiments & Dressings, leftovers, pestoRelated Links
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It can be a handy omelet filling. I will freeze extra and scrape it out of the container for a dollop in my omelet, it will melt as the omelet finishes. Also stuff (still frozen) under chicken skin to roast like a compound butter.
view bestbr's profile
I freeze it too, in ice cube trays (marked specifically for that purpose, lest I end up making garlicky ice cubes, blech). I usually put a cube or two in my weeknight marinara sauce.
view sara jane's profile
So many ideas!
1) use it as topping for gnocchi
2) mix it into eggs with feta
3) add it to hummus
4) use it as dressing for potato salad
view orchidgirl1979's profile
Side note for suggestion #2- pesto is awesome on a grilled cheese sandwich.
view karaalexis's profile
one other thought, in winter a dollop in minestrone soup (or anywhere else I suspect) is a nice flavor/flash of color.
view bestbr's profile
Pesto and pears are a luscious combination. I put mine on a pizza: http://www.rustickitchen.com/blog/?p=273
view Janine at Rustic Kitchen's profile
ohhhh I like how you think, Janine!
view FromTheFuture's profile
It's great just on green veggies like green beans or broccoli.
view Pipsqueak's profile
Use as a base for an olive oil vinaigrette.
view Alienor's profile
i like to mix it into plain yogurt like you would honey for a savory snack. yum! also, my mom passed on to me a comfort food from her childhood: white rice with plain yogurt. i add pesto to that too.
view athena's profile
Mix it into scrambled eggs! The grilled cheese idea is a close second, though. And the pears with pizza? Heavenly suggestion!
http://www.abreadaday.com
view eprewitt's profile
Hahaha, worries about what to do with leftover pesto? In my house, if you are lucky enough to hold on to extra pesto you guard it carefully and then put it on anything you want, and happily enjoy the deliciousness!
Seriously though, on wheat crackers with a daub of cream cheese.
view PhoebeArt's profile
I have never had a problem with too much pesto. We usually use it up within 2 days.
One of my favourite pesto dishes is to mix a good dollop with a tray of whole button mushrooms and bake for 20 minutes.
Divine! Can serve as nibble food at parties. Vegetarian but hearty and flavoursome.
view buda's profile