Pesto is Italian for “pounded” because it is traditionally made in a mortar and pestle. Using a food processor, these sauces are now much easier and quicker to make. Though basil and pine nuts are the traditional components of an Italian pesto, different herbs and nuts can be used to make new varieties. Use pesto as a sauce, dressing, or condiment. It can even be used as a quick dip for pita chips and veggies. Make large batches of your favorite pestos and freeze them in small containers for easy use at a later date.
A few pesto recipes:
Need to know what to do with leftover pesto?
- Rub under the skin of a whole chicken before roasting.
- Use it to flavor an omelet or stir into scrambled eggs.
- Serve as a side sauce with grilled steaks or broiled fish.
- Stir into vegetable soup, such as minestrone.
- Toss with sauteed kale or steamed green beans.
- Toss with pasta, either warm or cold, for a steamy entree or a summery pasta salad.
- Use in place of butter or mayonnaise on sandwiches.
- Mix with tuna instead of mayonnaise for tuna-pesto sandwiches.
- Mix with mayonnaise and serve over beef crostini.
Or try one of these slightly more advanced recipes:
Chicken, Chickpea and Pesto Salad:
In a bowl, mix together 2 shredded chicken breasts halves, 1/2 cucumber thinly sliced, 1 celery stalks thinly sliced and 1 can (15 ounces) chickpeas rinsed and drained. Add 1/3 cup Basil Pesto and a squeeze of lemon. Season with course salt.
Pesto Pizza
Preheat oven to 500 degrees. Brush 4 flatbreads or flour tortillas with olive oil and add your favorite toppings. Season with course salt and ground pepper. Bake for 5 to 7 minutes. Top with dollops of Basil pesto. Topping suggestions: tomato slives, prosciutto, fresh mozzarella and roasted bell pepper.
Pesto Yogurt Sauce
In a small bowl, mix together 1/2 cup Basil pesto and 1 1/2 cups low-fat greek yogurt. Season with course salt and ground pepper. Serve as a dip for vegetables or toss with warm boiled potatoes or cooked shredded chicken to coat. Makes 2 cups.
