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Looking for pesto ideas

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tired of the same old same old - great as it is. But once made I only have a few days to use (or if frozen and defrosted I hate to refreeze). Anyone have interesting suggestions? It's straightforward basil... Thanks.

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  1. Not sure I understand your question...i think you are looking for other ways to use pesto, not for new recipes, correct?

    Last week I used some defrosted arugula pesto as a spread on grilled chicken panini. It worked really well. I'm sure a basil pesto would work just as well.

    artichokeheart.wordpress.com

    1 Reply
    1. re: artichokeheart

      I mixed mine with (fake) mayo and spread on wheat bread. Added some cheese (pepper jack) and grilled with some canola oil spray. Pretty good. I'm sure would be good on any sandwich.

    2. pesto pizza topped with some thinly sliced potato.

      1. It's great instead of mustard and mayo on a sandwich.

        1. You can make a rack of lamb and instead of a mustard herb coating - use the pesto! It's great! Or just make lambchops and slather on when they are almost done.

          1 Reply
          1. re: Jill Brazil

            thanks all - this one is the most along the lines of what i was looking for. ways that i can use the pesto (not just on pasta - but maybe if the recipe is really unusual) within the week where my 4 1/2 year old won't say "this again?!" i have a flank steak i was thinking of using it on - and maybe rolling.
            i just feel like you have to use it relatively quickly but not have a bunch of meals that all taste the same.

          2. Mix it 50/50 with some softened unsalted butter, chill, and then put a generous dollop on a freshly grilled steak. Or chicken breast. Or salmon filet. (For that matter, on a piece of toasted sourdough bread!)

            2 Replies
            1. re: ricepad

              Ricepad can I make this and freeze it? I have some leftover pesto, too.

              1. re: erica

                I don't see why not. Form it into a log, double-wrap with cellophane, and freeze. Beware, tho, that butter can pick up strange flavors in freezers pretty easily.