what to do with leftover olive pesto
I made a Batali recipe "mushroom hodgepodge" which is a bruschetta with olive pesto and essentially a mushroom ragu. It was delicious.
Now what do I do with the rest of the olive pesto (green olives, pine nuts, red onion)? It's tasty. Any thoughts?
First idea that comes to mind for me is fish....there are some Mediterranean style dishes using fish and olives together, usually including capers and tomatoes, too but you could probably use the pesto on any good white fish fillets and bake it. I've made one or two epicurious recipes using halibut with olives tomatoes and capers with very tasty results!
You can always use it as a sauce in a pasta dish...or freeze it and save it for when a recipe calls for its use.
I often make a layered goat cheese thingy as an appetizer to serve with drinks. First, blend a log of goat cheese until creamy and smooth. Into a small terrine or bowl lined with plastic wrap, layer: sun-dried tomato pesto (or just oil-packed sun dried tomatoes blended with some garlic); goat cheese; olive pesto; goat cheese; basil pesto; goat cheese. Wrap the whole thing in plastic and put in fridge to firm up. Unmold, peel off the plastic and serve with flat bread or toasted slices of baguette. Stupidly easy and everyone thinks I'm a flipping genius.