It all starts with basil, parmesan, pine nuts and olive oil.
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ALISSA DICKER SCHRIEBER is a freelance writer and cooking teacher who resides in New York City.
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January 2007
Updated March 2009
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The Best Pesto Sauce
Page 8: Pesto Recipe Ideas
This is Page 8 of a 10-page review. Click on the black links below to visit other pages.
Pesto Recipe Ideas & Serving Sugggestions
We’ve made some suggestions above, but here’s a rundown of our favorite ways to use pesto. A spoonful here or there takes the grunt work out of making scrumptious dishes. Talk about fast food!
- Mix them into pasta. Just place a couple spoonfuls in a bowl, add your cooked pasta, a touch of pasta cooking water, and stir. One of our favorite ways to serve this is with whole, toasted pine nuts, shredded prosciutto, freshly grated Parmesan, and peas.
- Add a scoop to liven up your soup.
- Spread it on toast and make bruschetta, an easy hors d’oeuvre.
- Use some as a topping or dip for cooked meat, fish, or vegetables.
- Dab basil or arugula pesto onto a caprese salad of bufala mozzarella and tomatoes.
- Herb and garlic pestos make fabulous additions to salad dressing. Whisk a spoonful with some lemon juice and extra virgin olive oil, or add it to your favorite recipe for a super-charged vinaigrette.
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In an instant, pesto adds glamour to a plain scallop
or crab cake. |
- Spread them on sandwiches, either as they are or mixed into mayonnaise. That pesto-mayo will also spruce up your chicken and tuna salads, and make a great aioli dip for French fries.
Continue To Page 9: Homemade Pesto Recipe
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