What are your favorite ways to use pesto? Just made some cilantro pesto - delicious!...

M

meryl

Well-known member
I need some ideas and/or recipes for different ways to use it. I just used it with "Black Bean Patties with Cilantro and Lime," and will be trying it on pasta, sandwiches, and in eggs. Any other ideas?

 
I freeze cubes of various pestos...

and defrost them to use in pasta sauces, dressings for green salads or chicken salads.
I have also used them to spread on pizza dough instead of tomato sauce.

 
Cilantro Pesto is delicious. Here is one and a couple recipes.

Grilled Leg of Lamb with Cilantro Pesto

1 leg of lamb (4-5 pounds), boneless and butterflied
1 cup olive oil
12 cloves garlic, minced
1 bunch cilantro, chopped
1 tsp. freshly ground black pepper
Cilantro Pesto

Marinate the lamb in a mixture of olive oil, garlic, cilantro, and black pepper for 24 hours before cooking.
When ready to grill, place lamb over hot coals and, turning frequently, cook for approximately 7-9 minutes on each side for medium rare. Remove from grill and allow to rest 10-15 minutes before slicing. Serve with Cilantro Pesto on the side.
Serves 8-10

Grilled Lamb Sausage with Charred Tomatoes and Cilantro Pesto

1/4 pound lamb stew meat, cubed
1/4 pound pork fatback, cubed
5 cloves garlic
3 tbs. cilantro, chopped
1 tbs. ground cumin
1 tbs. chile powder
1 tbs. coarse salt
1 tbs. coarse ground black pepper
6 small tomatoes, halved
1 cup Cilantro Pesto

Combine the lamb and fatback with the herbs and spices and chill for at least 1 hour. When chilled, run mixture through the coarse blade of a meat grinder. Gentley mix until integrated; divide into 6 equal portions and form into patties.

Place the tomatoes on a hot grill, cut side up, and cook until the skins begin to char, approximately 7-10 minutes. Grill the lamb sausage patties approximately 2 minutes on each side for mediu rare, or longer if you prefer them well done. Serve with the charred tomatoes and Cilantro Pesto.
Serves 6

Cilantro Pesto

4 cups cilantro, chopped
3 cloves garlic
1/2 cup pine nuts, toasted*
1 small jalapeno pepper, seeded and minced
1 tbs. coarse salt
1/4 tsp. freshly ground black pepper
1 tbs. fresh lime juice
1/2 cup peanut oil
1/4 cup freshly grated parmesan cheese

In a blender or food processor, combine all ingredients except the peanut oil and parmesan cheese. Process, adding the peanut oil gradually, until mixture is smooth. Add the cheese and mix until just incorporated. Serve at room temperature.
To store, cover the pesto with a thin layer of peanut oil and refrigerate.
Makes 2 cups

* To toast nuts and croutons;
Place nuts or croutons on a baking pan in a preheated 350-degree oven, and bake, stirring every 3-4 minutes, until they take on a light golden brown color, approximately 12-18 minutes for croutons and 12-15 minutes for nuts.

source:
Pacifica Blue Plates
Neil Stuart

note: My experience is that the recipes in this cookbook are quite salty. I change all the salt from 1 TBS to 1 tsp. Not sure if this is a misprint, but it occurs throughout the cookbook. The recipes are wonderful once the salt is corrected.


You can also mix the cilantro pesto with mayonnaise for serving with seafood, mix into vinaigrettes, use on pizza or quesadillas, mix in chopped tomatoes and onions for an omelet filling.

 
Cilantro Pesto 'Ranch' Dressing and other ideas

Basically make a dressing out of it substituting the pesto for the ranch dressing mix - use buttermilk and mayo. The dressing great for a lot more than just salads but is good to make a Southwestern version of the old standby layered salad. It's great to serve with fried green tomatoes. We like dipping pizza crust edges in it.
Mix it with mayo for sandwiches.
Love it on beef - grilled no more than medium rare.

 
I used the following recipe and tweaked it. I found it bland until

I added some fresh lemon juice, about 2 Tbsp - that made all the difference. I also preferred walnuts with this over the almonds.

CILANTRO PESTO

* 1 cup packed fresh cilantro leaves (I used the stems also)
* 1/2 cup almonds (I used walnuts, about 1/3 cup)
* 3 large garlic cloves (I used medium/large, lightly crushed)
* 1/4 cup grated parmesan cheese (I used Parmigiano Reggiano, and used a little more)
* 1/4 cup olive oil (I used 5 Tbsp extra virgin)
* 1/2 teaspoon salt (I used a few pinches)

1. Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.

SERVES 4 , 1 cup

http://www.recipezaar.com/Cilantro-Pesto-122804

 
I sometimes just add it to spaghetti and toss, it's also good on (Rec: Whitefish with Pesto)

fish. Just slather on a little before you bake/broil.

Pesto Whitefish Bake

1 lb (4 fillets) whitefish (or haddock)
1/4 cup pesto
kalamata olives
plum tomato, chopped
2 Tbs butter or Promise
lemon

Place fish on a cookie sheet that's been lined with aluminum foil. Spoon pesto and a tablespoon each of olives and tomtato on top of the fish.

Put a teaspoon of butter on each and bake at 400F for about 15 minutes or until fish easily flakes.

Very good on top of wild rice; garnish with lemon wedge.

 
I made cilantro pesto with toasted walnuts instead of almonds...

comes from a Food and Wine pasta cookbook. I toss it with whole wheat penne, additions depend on what I have on hand--usually some sauteed onions, can of artichoke hearts, some sauteed mushrooms, grape tomatoes, sausage or bits of left over meat, little chunks of ricotta salata, etc. It is always delicious!

 
Ang--here is the recipe I use from Food + Wine:

1 C walnuts (I use toasted ones)
1/2 C lightly packed parsley/cilantro
2 cloves garlic, smashed
3 T grated Parmesan
1/2 C olive oil
1/2 t salt
1/4 t pepper

In a food processor pulse together to form a thick puree. If too thick use a bit of pasta cooking water to thin to desired consistency.

I have also added some lemon zest to this when I served it with salmon ravioli.

Enjoy!

 
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