Uses for pesto? I made some and have found out no one here is

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dawnnys

Well-known member
a big fan of pesto pasta. I like the taste, but it's a little overpowering with just the pasta. Maybe as a flavoring with something else?

 
I like traditional pesto, but no one else here does. Sometimes I make a small...

...batch in the mini-bowl of my food processor and enjoy it over warm pasta, while the rest of the family has their own sauce.

I'm with ya...

Michael

 
I love pesto! Here are some things I have done:

- Add to softened goat cheese for a dip
- use in a soup; w/ tortellini
- base layer of a pizza
- Pannini w/ mozz and roasted red peppers
- Put in a squeeze container and make a fancy design on top of carrot or tomato soup
- Use as a base for a salad vinagrete; add a lil more oil, incorporate some vinegar, etc.

YUM!!

 
I spread it on toast and then top w/ turkey and Swiss.

Also great spread onto puff pastry and made into palmiers.
Good as a topping on sauteed diced zucchini and baked tomato halves.

 
Here is a simple salad I make using pesto, Dawn

I cut up cherry or grape tomatoes, chop a little onion and mix with some pesto for a quick and delicious side salad to accompany grilled meat or chicken.

 
My favorite appetizer Layered Cheese and Pesto Torte

I can't remember where I got this recipe but I've made it countless times- it is SO good and the leftovers are delicious tossed with pasta.

LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold

1 cup fresh pesto

Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.

Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.

Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold. Serve with crackers or toasted baguette rounds.

 
And I discovered something about pesto not long ago

It is sensational paired with- of all things- Feta cheese and Kalamata Olives. I make a quick pasta dish by cooking tri-color tortellini (stuffed with whatever), sauteing a chopped onion and a small jar (drained) of roasted red sweet pepper, adding the tortellini, some Feta, chopped Kalamatas and pesto. It is great served just warm, not hot.

 
In our quest to eat more fish, I tried spreading it on cod and halibut before baking. That became

our new favourite way of eating fish.

The favourite pasta was buccatini with pesto, potatoes and green beans.

Streaking it through bread dough before final assembly and baking.

In my new home, without garden, I'm trying to find a nursery that will sell me a huge bunch of basil before it gets too cold. I love pesto.

 
Hi Marg... I'd have sent you some about a month ago, but the only leaves

that I have left are yellow and spotted, and they probably wouldn't have made the trip to California anyway. I had so much.

 
Wow, all these ideas are nice, but I especially the puff pastry one. And the ones tossed

with beans. I never would've thought to use with beans, but it sounds good. I like cheese, so will try the dip and feta/olive ones, too. Thanks everyone!!

I had some in my omelet this a.m.

 
Whoops, first mistake already. That wasn't meant to go.

I'm not in California, Dawn, but still in Canada, on the very, very Western edge. It's an extra mild climate and I am looking out on some palm trees on the harbour. Alas, I know that basil won't survive on my little balcony through the winter.

Aaaah California.

 
Dover Sole and Pesto...

I just harvested the last of my basil tonight after work and made pesto for the freezer. So the Dover Sole I had thawed for dinner had a quick trip through the frying pan, annointed with a little brown butter, and then topped with fresh pesto. Mmmm. Served it with sliced tomatoes, cole slaw, and sauteed fresh garlic spinach.

 
Try using it as a sauce for pizza, topped with thinly slices Roma tomatoes

It's a good idea to drain the tomato slices on paper towels first.

 
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