How to Use Up a Little Pesto

How to Use Up a Little Pesto

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...

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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