Got some pesto hanging around and need some ideas for using it up that doesn’t involve another meal of pasta pesto?
Here are 10 ways to see you through the jar.
- Thin it down with some oil, add a squeeze of lemon and you’ve got a lovely dressing for a potato salad, some green beans or some tinned beans (or a mix of all of them), couscous, quinoa or even a green salad.
- Mix it into some breadcrumbs and use it to top a piece of fish, chicken or large mushrooms to bake in the oven.
- Spread it on a pizza base instead of tomato sauce.
- Spread on toast and top with tomatoes and mozzarella for a simple bruschetta.
- OK, so technically it’s still a form of pasta pesto but you could change it up a bit by mixing it into some cream cheese or crème fraiche to stir through pasta. Try rigatoni or penne with this creamy pesto sauce and some marinated artichokes, roasted red onion, courgette and aubergine. Maybe put it in a baking dish, top with some breadcrumbs and Grana Padano or Parmesan and bake in the oven.
- Mix into cream cheese to make a dip for veggie sticks, breadsticks or tortilla chips.
- Put a dollop into soup such as minestrone, bean or spring vegetable. It works well with a brothy soup.
- Add it to the sauce for a chicken pie filling.
- Stir it into the whisked eggs for a frittata.
- Stir it through some mashed potato (though I wouldn’t recommend also having gravy!). Serve with some fish or chicken or to give a summery twist to your bangers and mash.
By the way, you can prolong the life of your pesto by keeping it in an airtight jar and putting a little oil on the top after each use. And, you can even freeze pesto in ice cube trays if you really think you’re not going to make it through the jar before it goes past it’s best.