10 Ways to Use Pesto
Fresh basil pesto makes the whole kitchen smell like summer. Pasta is the classic, but a spoonful also brings basil, garlic and Parmesan to eggs, soup, bread, seafood and more.
One batch makes about 1 cup (240 ml). Some of these ideas use the whole batch and some just a tablespoon, so one jar goes a long way. Here are my 10 favorite ways to use it, with amounts and a tip for each.
Pasta the Genoa way
In Genoa, pesto pasta often comes with potatoes and green beans cooked in the same pot. Cook 2 small potatoes, in small cubes, with 1 lb (450 g) of pasta, and add a handful of green beans for the last 5 minutes. Drain and toss everything with one batch of pesto, about 1 cup (240 ml), and 3 or 4 tablespoons (45 to 60 ml) of the pasta water. Toss it off the heat so the basil stays green.
A swirl in minestrone
Ladle hot minestrone into bowls and add 1 tablespoon (15 ml) of pesto to each one right at the table. Stir it in as you eat, and the soup tastes fresh again, even on day three. In France they do the same with a garlicky basil sauce called pistou.
Pesto fried eggs
Put 1 tablespoon (15 ml) of pesto in a nonstick skillet over medium-low heat, and when it starts to sizzle, crack in 2 eggs. Cook them until the whites are set, then slide them onto toast. Keep the heat low to medium, because the cheese in the pesto burns fast.
Pesto garlic bread
Make my cheesy garlic bread, but spread 1/3 cup (80 ml) of pesto on the cut loaf instead of the garlic butter. Top it with the mozzarella and bake it the same way. Serve it hot next to a salad or a bowl of soup.
Caprese skewers for a party
Thin 2 tablespoons (30 ml) of pesto with 1 tablespoon (15 ml) of olive oil and drizzle it over 24 caprese skewers in place of the plain olive oil. Add it right before serving, so the tomatoes and mozzarella look fresh. The balsamic glaze still goes on top.
Pizza with a green base
Use the dough from my pepperoni pizza and spread about 1/4 cup (60 ml) of pesto on each 12-inch (30 cm) pizza instead of tomato sauce. Add mozzarella and halved cherry tomatoes and bake it the same way. For the brightest green, add a few extra dots of pesto after it comes out of the oven.
Baked pesto chicken
Place 4 boneless chicken breasts in a baking dish, spread 1 tablespoon (15 ml) of pesto on each one and top them with sliced tomato and a little mozzarella. Bake at 400°F (200°C) for 20 to 25 minutes, until the center reaches 165°F (74°C). Pounding the breasts to an even thickness first helps them cook evenly.
Shrimp scampi with pesto
Make my shrimp scampi and, at the very end, stir in 2 tablespoons (30 ml) of pesto with the last bit of butter. Garlic, lemon and basil taste wonderful together. Stir it in off the heat so the basil keeps its color.
Swirled into risotto
When my lemon Parmesan risotto is ready, swirl in 2 to 3 tablespoons (30 to 45 ml) of pesto right before serving. The Thermomix® TM7™ cooks and stirs the risotto, so I have time to set the table. Serve it right away, because risotto keeps thickening as it sits.
Dressing for potatoes and veggies
Whisk 3 tablespoons (45 ml) of pesto with 1 tablespoon (15 ml) of lemon juice and 1 tablespoon (15 ml) of olive oil. Toss it with 1 1/2 lb (680 g) of boiled baby potatoes, roasted vegetables or a bowl of white beans and tomatoes. Dress the potatoes while they are still warm, and they soak up more flavor.
If I learned to cook, you can too, and pesto is one of the easiest places to start: there is no cooking at all. Make a jar this weekend, pick two or three ideas and cook along with me.
