What to do with pre-made Pesto Sauce
I have never worked with it before and got a big tub of it from Costco. Any ideas how to use it?
Other sandwich ideas: sliced tomato, arugula, fresh mozzarella and pesto; pesto and grilled chicken breast; pesto, roasted peppers and onions and sliced mozzarella; grilled portabella and pesto; non-sandwich: filled portabellas or other mushrooms with pesto and broil; top halved tomatoes with pesto and broil; pasta of course; cold pasta salad with vegetables like peppers, scallions, small cubes of cheese, tomatoes or sun dried tomatoes. You may tire of pesto items before your big tub is empty - maybe freeze some in ice cube trays for later use.
Besides the great ideas already posted ...
--dollop swirled into soup
--mixed with a little mayo for a pestomayonnaise is also great on sandwiches
--use on pizza in addition to or in replacement of tomato sauce
--the cold pesto salad we like in the summer is orzo and pesto (all room temp) and then some sprinkling of sundried tomato on top
--served just to spread on crostini as a before dinner snack or picnic food
We also freeze our pesto in icecube trays (then pop them out into a ziploc). It's very convenient for future uses.
Mixed into sour cream it makes a delicious dip for a crudité platter, and tossed with rinsed-and-drained canned beans (anything from pinto to cannelini to Great Northern) and some added oil and a bit of lemon juice it makes a delightful cold spring or summer dish. But janniecooks understated the case: you WILL get awfully tired of pesto before the tub goes dry, unless you invite the congregation of your church or whatever over for a giant pesto & pasta feed...so freeze some. I've read that you shouldn't freeze it if it has nuts and/or cheese in it, and yeah, those can come out tasting a trifle stale, so to avoid any chance of freezer burn I would suggest closed plastic containers instead of ice cube trays. Rubbermaid makes some very nice little half-pint or so plastic tubs, and that's just enough for a pound of spaghetti.