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Discussion Starter · #1 ·
I just made a batch of basil pesto with spinach for a steak stuffing recipe. But I didn't use it all and now am not sure what to do with the rest. Yea I could use it with pasta but what else is there to do???
 

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You can also freeze it in small containers (I use the gladlock small round containers...that amount is perfect for two people). Some people use an ice-cube tray.<br><br>
Then you can have yummy home-made pesto all winter! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><br><br>
~Erin<br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love">
 

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I second the pizza idea. Or, spread it on your sandwich breads, mixed with mayo, or cream cheese, or not. It's great as mix-in with alfredo (or vinaigrette, or hummus), or swirled on top of white bean or cream soups. Spread under the skin of poultry before roasting.<br><br>
A friend of ours gave us some homemade, frozen pesto cubes (they were on the large side, though-each one being about 1/4-1/3 cup). I made a tasty chicken dish with them last week...<br><br>
Cut 4 large chicken breasts (partially frozen is ok)into wide (1 1/2inch) strips.<br>
Cut 5 plum tomatoes into large chunks.<br>
Slice a medium onion and a red bell pepper into 1/2 inch slices, separate rings.<br><br>
Toss all of the above ingredients together with 1.5 T. of flour, some black pepper, thyme, bay leaves, 1.5t. chicken soup base (or some boullion) and your (thawed or fresh) pesto. (I used two of her "cubes", probably about a half cup. I also added a tablespoon of fresh garlic, since my friend doesn't put much garlic in her pesto.)<br><br>
Pack your mixture into a deep baking dish with a lid- ideally, one without much extra room. Pour a dry white wine over the mixture-- up to near the level of the food, or about one cup, whichever comes first.<br>
Bake, covered, at 325. The time will depend on the size of your baking dish. Uncover near the end of cooking to let your liquid reduce.<br>
Serve over couscous, pasta, or rice.<br>
peace,<br>
alsoSarah
 

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Discussion Starter · #9 ·
I made an omlet yesterday with the pesto and mozzerella cheese. Yum, it was so good! I am going to make mini pizzza's for a party tomarrow!
 
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