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Looking for pesto ideas

AMFM Sep 11, 2007 10:48 AM

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.

  1. a
    artichokeheart Sep 11, 2007 10:54 AM

    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.


    1 Reply
    1. re: artichokeheart
      krez Sep 11, 2007 02:42 PM

      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. h
      howchow Sep 11, 2007 11:20 AM

      pesto pizza topped with some thinly sliced potato.

      1. Megiac Sep 11, 2007 11:21 AM

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

        1. Jill Brazil Sep 11, 2007 11:31 AM

          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
            AMFM Sep 11, 2007 11:41 AM

            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. r
            ricepad Sep 11, 2007 11:41 AM

            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
              erica Sep 11, 2007 12:21 PM

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

              1. re: erica
                ricepad Sep 11, 2007 01:58 PM

                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.

            2. chowser Sep 11, 2007 11:51 AM

              grilled portobello mushrooms w/ pesto

              1. AntarcticWidow Sep 11, 2007 12:21 PM

                A friend of mine mixes a bit of pesto with bottled ranch dressing then tosses with a salad.

                1. h
                  HillJ Sep 11, 2007 01:43 PM

                  add pesto to a cheesecake recipe (swirl into batter) for a savory flavor.
                  add pesto to ground beef or lamb burgers
                  add pesto to scrambled eggs or quiche batter
                  add to cornbread recipe

                  since a little bit goes a long way, add a tablespoon at a time until you've reached your preference.

                  2 Replies
                  1. re: HillJ
                    traceybell Sep 11, 2007 09:28 PM

                    the cheesecake idea makes me think you could do a savory bread pudding with pesto.

                    1. re: traceybell
                      HillJ Sep 12, 2007 04:15 AM

                      interesting traceybell, how would you go about a bread pudding with pesto?

                  2. j
                    JRL Sep 11, 2007 02:30 PM

                    toss with steamed green beans
                    stir into sauteed zucchini or top grilled zucchini
                    make a dip by processing with cottage cheese, more parm and a bit of lemon and zest
                    mix with soft goat cheese and spread on bread or crackers
                    spread on slices of grilled polenta

                    1. Chinon00 Sep 11, 2007 04:56 PM

                      simple appetizer: pesto spread on toasted baguette slice topped with sun dried tomato and a shave of parmigiano-reggiano

                      1. MaspethMaven Sep 11, 2007 05:43 PM

                        Could you use it in a risotto?

                        1. b
                          bropaul Sep 11, 2007 05:56 PM

                          Drain some ricotta, mix in some of the pesto and some parmesan and a little salt & pepper. Mix rapidly with a wooden spoon until the mixture becomes a little fluffy. Cook your favorite pasta. When its done, add a ladleful of the pasta water to the ricotta/pesto mixture. Drain your pasta and toss with the ricotta/pesto mixture. This is great by itself, but if you have some diced fresh tomato, throw it on top and enjoy.

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