how do you use your pesto?

[gertdog]

Hi all,

I did a search on this, but didn't really find what I was looking for... forgive me if this duplicates a previous thread.

I love pesto. It is definitely one of my top 5 favorite foods. I use it as a sauce for pasta and occasionally dollop some into soup. But even though I love the stuff, that's about all I know how to do with it. And I can't eat spaghetti 7 nights a week! Well, I could, but I shouldn't. :p

So... how do you all use your pesto? I'd love to hear about creative uses and ideas!

[emilycat]

I'm not trying to ignore your question, I promise, :) but I think it's really interesting how much Americans have expanded the uses of pesto. In Italy, pesto is used only on pasta -- and on specific cuts, at that.

But, I really love to spread pesto on pizza dough as a subsitute for another type of sauce, and it's wonderful on gnocchi.

[Wendy w]

Thanks for asking Gertdog! I would love to find new ways to use pesto too. I like to use the In the Kitchen with Rosie recipe.

Some of the things are: adding to plain yogurt for a veggie dip, putting it on pizza and since you are a vegetarian you would like the next idea.

A few years ago, I got this from a friend's vegetarian cookbook (don't ask me which) where you take carrots and zucchini and peel them lengthwise into strands (like pasta) with a vegetable peeler, blanch for a couple of minutes and toss with pesto. It is yummy!

[DmOrtega]

We like pesto spread onto rolls, sprinkled with parmesean and put under the broiler.

[heatherfeather]

My favorite way to eat pesto sauce is over cheese ravioli. I LOVE the Rosetto brand of small round cheese ravioli. At first this may sound like an odd combination, but once you taste the blend of ricotta cheese filling mixed with the pesto - oh it is heavenly. In our house, when I don't feel up to cooking, we pull out a bag of the ravioli and a container of DiGiornio refrigerated pesto sauce and voila - dinner in 20 minutes. I cook & drain the ravioli, then dump it into a huge bowl and toss with the cold pesto. The cheese in the pesto meltes ever so slightly and get heated from the pasta. I'd even serve this to last minute company! (And I am one who doesn't generally serve guests food I haven't prepared myself from scratch).

[Terrytx]

Besides the things mentioned, here is an excellent recipe.


* Exported from MasterCook *

Pesto-Swirled Bread (adapted to bread machine)*

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast (about 2 1/3 teaspoons)
1 teaspoon sugar
2 cups warm water (100 to 110 degrees)
2 cups semolina or pasta flour
3 cups all-purpose flour, divided
2 teaspoons salt
3 tablespoons olive oil
cooking spray
6 tablespoons commercial pesto
1 large egg, lightly beaten
1 tablespoon water

Load ingredients into bread machine according to manufacturers directions. Set on "dough" cycle.

Divide dough in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into an 11 x 7-inch rectangle on a floured surface. Spread 3 tablespoons pesto onto each rectangle, leaving a 1/2-inch margin around edges. Roll up each rectangle toghtly; starting with a long edge, pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place rolls, seam side down, in a baguette pan coated with cooking spray. Cover and let rise 20 minutes or until double in size.

Preheat oven to 350 degrees.

Uncover dough. Combine egg and 1 tablespoon water; brush over loaves. Bake at 350 for 30 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from pan and cook on wire rack.

Yield 2 loaves-16 slices per loaf (serving size: 1 slice). 94 cal, 2.5g fat, 2.8g pro, 15.5g carb, 7mg chol, 166mg sod.

Source:
"Cooking Light Complete Ckbk"

[DmOrtega]

Another way that we like to use pesto is to mix it with mashed potatoes. It would also, make a good tasting twice baked potato. You could add chopped ham and parmesean to the mix.

[lorilei]

Ah, pesto -- how I do love thee. How I do over-use thee.

Let me count the ways:

[list=1]
In soups (gives a kick to chicken broth!)
With pasta (of course!)
Spread on bread (instead of ordinary garlic bread)
Tossed with roasted veggies
Pesto makes a great potato salad !
Pesto is excellent on salmon and other fish
Like Emily, I also love pesto pizza!
Pesto is also good stuffed into olives (or cherry tomatoes) for an appetizer
[/list=1]

I'm probably the Italians' worst nightmare....:eek:

[aggie94]

Pesto Twice-Baked Potatoes!

This is one of my favorite ways to make baked potatoes. I posted the recipe on an earlier thread:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=7466&highlight=pesto+AND+potato

[Bailey]

I love pesto on chicken. Just rub pesto sauce on chicken breasts(bone-in or boneless) dredge in grated parmesan cheese, drizzle with a little olive oil and bake. YUMMY!

[SusanMac]

Yumm! The twice-baked potatoes sound awesome. We'll definitely have to try them soon. I love to have all-veggie dinners from time-to-time and these will be the star attraction.

[maizeyoats]

Bailey,
Thanks for the idea. That chicken does sound yummy and I am definitely going to try it.
I am loaded with basil so it's pesto pesto pesto!

[Jennett]

Besides with pasta, vegetables, and soup, I use pesto to make easy hot sandwiches, either just tomato and cheese (swiss, mozzarella, provolone), or with added roasted veggies like pepper, eggplant, or mushrooms. An easy lunch standby is bulghur salad with pesto-balsamic dressing and tomatoes, cucumber, feta, etc. Sometimes I also toss pesto and pinenuts with rice to stuff vegetables.

[sneezles]

It's amazing how many recipes using pesto are in my copy of MasterCook (not the CL version)! While I haven't tried them myself, they do sound great and some are now on my list since I, too, have a ton of basil to deal with!


* Exported from MasterCook *

Chicken with Smoked Mozzarella and Pesto

Recipe By :Cook's Magazine November 1987
Serving Size : 4 Preparation Time :0:20
Categories : American Italian
Main Course Spring
Summer Winter


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PESTO:
1/2 cup fresh basil leaves
1 tablespoon pine nuts
1 tablespoon grated Parmesan Reggiano cheese
1/2 clove garlic
1/4 cup (approximately) olive oil

4 boned and skinned chicken breasts
4 slices smoked mozzarella (about 3 ounces) -- 1/4-inch slices
2 tablespoons oil
1 tablespoon butter
White flour - for dredging

PREPARATION:
For the pesto, combine the basil, pine nuts, Parmesan cheese, and garlic in a food processor and process until minced. With the machine running, slowly add olive oil, up to 1/4 cup, to form a paste.

Pesto can be made several days ahead.

Make a pocket in each chicken breast by cutting horizontally into the side. Make each incision about 3/4 the length of the breast.

Fill pockets with the pesto and mozzarella and trim any cheese that is not totally enclosed.

Recipe can be made to this point 1 day ahead.

COOKING AND SERVING:
Heat oil and butter in a frying pan over medium-high heat. Dredge the chicken in flour and shake off excess. Sauté chicken in butter and oil for about 5 minutes. Turn the chicken, lower heat to medium-low and continue cooking until cooked through, about 4 minutes. Serve immediately.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 589 Calories; 36g Fat (56.2% calories from fat); 63g Protein; 1g Carbohydrate; trace Dietary Fiber; 171mg Cholesterol; 358mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 0 Vegetable; 6 Fat.

NOTES : Rich, quick chicken that stands up on the palate.

Pesto and smoked mozzarella make this easy chicken dish extremely satisfying.
Nutr. Assoc. : 0 0 0 1034 0 986 0 0 26612 0 0 0


* Exported from MasterCook *

Chicken Italienne

Recipe By :
Serving Size : 8 Preparation Time :1:30
Categories : Chicken & Poultry Main Course
Pasta & Pasta Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup Pesto sauce (see recipe)
8 slices prosciutto
1/2 pound provolone cheese -- cut into 8 pieces
2 eggs -- beaten
1 1/2 cups toasted bread crumbs
1/2 cup melted butter

1. Pound chicken breasts lightly to flatten to a uniform 1/4 inch thick. Season with salt and pepper.

2. Spread each chicken breast with 1 tablespoon Pesto Sauce. Place a strip of prosciutto on each pesto-covered breast. Place 1 piece provolone at narrow end of breast.

3. Roll up each breast to form a cylinder, enclosing the cheese. Roll cylinder in egg, then bread crumbs. Chill 30 to 60 minutes.

4. Preheat oven to 350 degrees F. Place cold chicken breast rolls on an ungreased baking sheet. Pour melted butter over rolls and bake for 1 hour. Remove from baking sheet and slice each roll diagonally into 3 pieces, to show spiral of prosciutto, cheese, and chicken.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 946 Calories; 49g Fat (47.4% calories from fat); 104g Protein; 17g Carbohydrate; 1g Dietary Fiber; 329mg Cholesterol; 7113mg Sodium. Exchanges: 1 Grain(Starch); 14 1/2 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES : This do-ahead dish--pretty pinwheels of chicken, prosciutto, and cheese--is perfect buffet food. Serve warm with a rice pilaf or cold with a pasta salad.
Nutr. Assoc. : 0 0 0 4449 0 0 0 196 0


* Exported from MasterCook *

Roasted New-Potato Pizza with Pesto

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Low Cholesterol Low Sodium
Main Course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
safflower oil and cornmeal -- to coat pizza pan
1 recipe Basic Pizza Dough
2 cups thinly sliced red-skinned new potatoes
herbal salt substitute
freshly ground pepper
1 teaspoon safflower oil
1/2 cup minced spinach leaves
1/2 cup chopped parsley
1 tablespoon minced garlic
1/4 cup coarsely chopped walnuts
3 tablespoons olive oil
1/4 cup grated Parmesan cheese
1/2 cup basil leaves

1. Preheat oven to 450 degrees F. Lightly oil a 14-inch-diameter pizza pan or large baking sheet and sprinkle with cornmeal. On a lightly floured surface, roll pizza dough into a circle. Place in pizza pan and press edges into a 1-inch rim.

2. Lightly oil a second baking sheet. Place sliced potatoes in a bowl and sprinkle with salt substitute, pepper, and the 1 teaspoon safflower oil. Toss well to coat evenly. Place on prepared second baking sheet and roast until browned (about 10 minutes).

3. Place spinach, parsley, basil, garlic, walnuts, olive oil, and cheese into a blender or food processor and puree to the consistency of a paste. Spread thickly on pizza dough. Place roasted potatoes on top. Bake pizza in oven until dough is lightly browned (about 15 minutes). Serve hot.

Makes 1 fourteen-inch pizza.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 215 Calories; 10g Fat (40.4% calories from fat); 6g Protein; 27g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 54mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.

NOTES : A California version of traditional Italian pizza with potatoes, this recipe combines a creamy spinach-basil pesto with slices of roasted red potatoes and a light olive oil and tomato topping.
Nutr. Assoc. : 435 4519 4219 4828 0 0 2687 0 3505 5471 0 0 0


* Exported from MasterCook *

Pesto Double-Stuffed Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Idaho Potato Commission


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large Idaho® Potatoes -- baked
1/2 cup part-skim ricotta cheese
1/3 cup prepared pesto
1/4 teaspoon salt
1/4 teaspoon pepper
Non-stick cooking spray

Preheat oven to 450ºF.

Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, dividing evenly, heaping on top if necessary.

Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10 to 15 minutes.

Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"
Start to Finish Time:
"0:45"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 249 Calories; 13g Fat (45.9% calories from fat); 8g Protein; 25g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 3740 0 2704 0 0 0


* Exported from MasterCook *

Pesto, Cheese and Sun Dried Tomato Omelet

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bed and Breakfast Inns California Egg Commission
Omelettes/ Frittatas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large California Fresh Eggs
1 teaspoon pesto sauce -- warmed
2 ounces shredded Jack cheese
2 tablespoons diced sun dried tomatoes (packed in olive
oil)


Prepare omelet. Before folding, spread with pesto sauce, sprinkle with cheese and sun dried tomatoes. Fold and serve.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "
Yield:
"1 omelet"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 415 Calories; 31g Fat (68.2% calories from fat); 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 483mg Cholesterol; 501mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 4 Fat; 0 Other Carbohydrates.

NOTES : Mendocino Farmhouse Bed & Breakfast * Box 247 * Mendocino, CA 95460 * (707) 937-0241

Margie Kamb invented this omelet because she loves pesto. She's been serving this recipe in the inn for the past eight years.

Nutr. Assoc. : 3854 0 916 1448 0

[lindrusso]

You can use pesto as stuffing for mushrooms. Just top them with a bit of Parmesan cheese or Feta and you're done! Or use it as a filling for puff pastry shells for a really low-fat appetizer (NOT!) :) .

I also like to mix it with ricotta cheese and use it as a filling for ravioli, stuffed shells or lasagna. One more idea is to serve it (more on the oily side) as a garnish/topping with baked brie - serve it on the plate along with roasted garlic cloves and YUMMMY!

[gertdog]

Ooh, ooh, these all sound delicious! Thank you all for your ideas. Emilycat reminded me that I do like pesto on my pizzas (usually a version minus the cheese and nuts), so I'll have to make that more often.

A lot of these other recipes sound fantastic too! The potatoes are a must-try... I also love the idea of rice, pesto and cheese as a veggie-stuffer, or pesto alone as an appetizer stuffing for cherry tomatoes, mushrooms, etc.

You all are awesome!

:)

[Kjente2]

oh my ...pesto salad..that reminds me of a GREAT salad i made out of bon appetite or gourmet a few times with green beans, fusili, pesto, maybe red onion, and it may of had potatoes in it...I'm going to have to look for that one again..

[maizeyoats]

Sneezles,
Thank you. Wow! Those recipes should keep us going for awhile. The more the better.
So far the only thing I've ever done with pesto is pasta so I am going to have to become more adventuresome.

[Wendy w]

Thanks Sneezles!! I'm drooling all over the place:p :p :p !

Maizeyoats, I love your new avitar!

[Wendy w]

Originally posted by aggie94
Pesto Twice-Baked Potatoes!

This is one of my favorite ways to make baked potatoes. I posted the recipe on an earlier thread:

[url]

This is wonderful and I forgot to thank you for posting!

[aggie94]

You're welcome! (I love it when others love the recipes I love!)

[kima]

Thankyou Sneezles that pizza recipe loos incredible. I am making it as soon as possible- oh and can you use British Columbia Fresh Eggs instead of California ones? I guess the Californian ones would be hipper!:D

[kwormann]

It is very good spread on focciaa with roasted red pepper, green leaf lettuce and grilled tofu:D

[Lynn B]

Wow, gertdog! You got soooo many great ideas and recipes! :)

BTW, do you know that you can freeze pesto wonderfully? I make loads of it in the summer when my basil is so prolific, then freeze it in small amounts in small freezer bags. Mmmmm, delicious pesto all winter long!

Lynn

[JKS]

I added pesto to a couple of things this week that were new, and delicious, to me:

1--pesto mixed into primavera sauce
2--pesto mixed into CL's August recipe "Barley Pasta Salad.

[beejayw1]

I routinely put a dollop of pesto in my homemade vinaigrette (I also put in fresh-grated reggiano) and it adds a wonderful flavor and texture.

Everyone else mentioned spreading it on pizza dough. (Come to think of it, Pizzeria Uno uses pesto as a base for their artipeggio pizza)

Actually, I wonder what would happen if you cut up fresh spinach leaves, chopped them, mixed them in with pesto and some crumbled cheese, whether feta or other, added spices, rolled up in phyllo and baked like a spanikopita...

[LaraW]

I like pesto on baked salmon and baked chicken. When I was moving, I was trying to clean my pesto out of my freezer, so I was putting it on everything but my breakfast cereal!

I usually freeze my pesto in ice cube trays and then wrap it in aluminum foil. I used one ice cube sized piece for one serving of salmon or chicken, then just rub on the salmon or chicken, and bake 'til done! Very easy and very yummy!

[gertdog]

Wow, I'm so envious of all the creativity here! This is exactly what I meant in the thread about "what are your goals as a cook" when I said I'd like to gain some confidence in improvising. You all are helping me to be daring in the kitchen... thank you!

beejayw1, I'm intrigued by your "what would happen if..." idea to mix pesto with spinach and cheese and wrap it in phyllo. My prediction is that it would be very, very tasty. I'll let you know if I experiment with that!

Lynn, I do freeze pesto sometimes and you're right, it's great! Now when I defrost it, I'll have something to do with it besides toss it with pasta.

Thanks again to everyone! :D

[sneezles]

Glad to have posted the recipes and I have been busy making pesto since then. I had planted the purple basil and it looks great as pesto!

[Kelli Kerrigan]

I read this thread yesterday and had to go home and make some fresh pesto. I used basil, lemon basil, parsley and oregeno.
Thanks to Kjente2 I made a great pasta salad. I had leftover roasted green beans and added the pesto, whole wheat pasta, and some roasted red peppers.
I just had it for lunch and it was very good.
THANKS!

[Kjente2]

OH NUMMMMMM....now that you said that I remembered that I always put toasted pinenuts in it..I'm a junky for those things!! anybody else crave the classic itallian so simple, just fresh sliced tomatoes, chopped basil, toasted pinenuts, a little olive oil....sometimes dress it up with a little fresh mozzarella? Oh, I love that...

[Kjente2]

k...i haven't unpacked all the way from moving yet...BUT, I was reminded that in a class I took one time that we had huge portabello mushrooms, sundried tomatoes, pesto..lessee...maybe parmesson cheese that created mushroom pizza's..i'll post it as soon as I find it..but you get the general idea, and you couldn't screw it up! LOL!