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Pesto Sauce from Costco

Sarah May 15, 2012 05:08 PM

Just bought a refrigerated jar of Kirkland's pesto sauce. How do you like to use it?

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    escondido123 RE: Sarah May 15, 2012 06:06 PM

    I like to boil small potatoes and then eat them with a side of that pesto.

    1. 1POINT21GW RE: Sarah May 15, 2012 06:11 PM

      As a spread on bruschetta

      Added to an alfredo sauce

      As part of a salad dressing

      Tossed with pasta

      On a spoon

      1. Monica RE: Sarah May 15, 2012 06:26 PM

        I always make this with the pesto sauce. I think Costco's pesto sauce quality is excellent. I also love to mix it with some nice quality spaghetti and eat it just like that. so good.
        it's also good with tomato(kumato is my tomato of choice these days) and fresh mozzarella cheese.


        1. 1POINT21GW RE: Sarah May 15, 2012 06:28 PM

          If you don't think you'll be able to eat all of that pesto before it goes bad, just portion it and freeze it.

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            Leepa RE: Sarah May 15, 2012 06:32 PM

            I like to stir some into chicken salad - especially deli-bought Rostisserie Chicken salad. I usually add walnuts or pecans, too.

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              gilintx RE: Sarah May 15, 2012 11:22 PM

              Tasty stirred with rice.

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                megjp RE: Sarah May 16, 2012 03:29 AM

                I'm going to Costco tonight for some other things; I'm hoping they have pesto, although I haven't seen it at mine before. Fingers crossed!

                I'll mix it with a bit of mayo for potato salad; with red sauce for a more interesting basic pasta; eat it with a hardboiled egg; use it as a condiment for a sandwich; use it in an mediterranean-style veg or bean soup; spread it on pizza crust as a sauce...

                Pesto is the best-o. :)

                1. Karl S RE: Sarah May 16, 2012 06:01 AM

                  Use pesto to season baked potatoes....

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                    AnneMarieDear RE: Sarah May 16, 2012 06:18 AM

                    Fry potatoes and onions in a skillet, then pour in beaten eggs, lifting potatoes a bit to let eggs sneak in all around. Once almost set, dollop or smear pesto sauce on top, place lid on pan and let it warm through.
                    Cut into wedges, or just spoon it out and serve with a salad.

                    Sometimes I don't beat the eggs but just carefully crack them right into the fried potatoes so that each egg cooks, intact, in a sort of potato nest. Either way is delicious.

                    1. thymetobake RE: Sarah May 16, 2012 06:22 AM

                      I agree with all of the suggestions above.

                      The only one I didn't see, that I also like, is to mix pesto with olive oil and use it as a dipping sauce for good, crusty bread. Sometimes I like to mix in a little feta and cracked, black pepper.

                      1. Davwud RE: Sarah May 16, 2012 06:55 AM

                        Up here they sell tri packs of 3 cheese tortellini. I saute a bit of onion, add pesto and cooked pasta. Add some smoked salmon and serve. I top with fresh grated parm.

                        Simple, easy and fantastic.

                        Also, I like to make a pizza with the pesto, shrimp and brie. If you do this, cook the shrimp first as the whole thing will be water logged if not. make sure the shrimp are under the cheese so as not too cook too much.


                        1. Sarah RE: Sarah May 16, 2012 02:25 PM

                          What great ideas -- thanks, all!!

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                            tzurriz RE: Sarah May 16, 2012 02:28 PM

                            On a "lazy" night, it is a great addition to your favorite jarred spaghetti sauce. I know, sacrilege, but we've all been there.

                            1 Reply
                            1. re: tzurriz
                              Karl S RE: tzurriz May 16, 2012 03:16 PM

                              As a pasta sauce, it's kinda meh for me (if I want basil pesto for pasta, I don't want tomato to interfere with the sublime effect of the pesto on pasta), but it is GREAT for quick eggplant parmigiana and similar dishes where you have a simple tomato sauce but want a great deal of herbal and garlicky oomph and fast.

                            2. k
                              kamper RE: Sarah Jun 1, 2012 06:53 AM

                              I made a panini the other day. Sourdough spread with pesto with fresh (not buffalo) mozzarella, tomatoes and a grilled piece of chicken (for the husband, I made mine without) and a few pieces of basil. Then after cooking, I opened it and drizzled with a little thick balsamic. MMMMM!

                              1. tcamp RE: Sarah Jun 1, 2012 08:02 AM

                                Stir a couple of spoonfuls into a summer vegetable or minestrone soup. Or smear on croutons, then put those on the soup.

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                                  tardigrade RE: Sarah Jun 1, 2012 07:22 PM

                                  Stir a spoon or two into ribollita or pasta fazool or any hearty vegetable/tomato soup.

                                  I love this stuff, which is why I'm sure it's going to be discontinued soon. It always seems to happen with my favorites...

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                                    megjp RE: Sarah Jun 1, 2012 08:37 PM

                                    +1 million, pesto in summer soups. I do this a lot -- in fact, I made one last night with zucchini, carrots, potato, baby spinach, fennel bulb, tomatoes, and white kidney beans, with onion and garlic and bay as aromatics in a vegetable stock base.

                                    I forgot to report back the last time this came up that I did buy the Kirkland pesto recently, and it's great! Sure also beats the price of those teeny jars available elsewhere!

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