skip to main content

The Kitchen Table

Need recipes that use basil pesto!

9 years ago

I bought a jar the last time I went to Cosco because I saw some salmon with the pesto and butter whipped together on top. It looked really good but ended up buying fresh caught salmon instead and a jar of pesto and butter to make my own topping. The pre-made salmon was farm raised.

So, now I have the huge jar of pesto and no idea what to do with it other than make more salmon like before. I thought I'd come and ask you all for ideas.

Sort by:Oldest

Comments (15)

socks
9 years ago
I put a dollop in a bowl of chicken soup before serving.
glenda_al
9 years ago
I have used this recipe a number of times as an appetizer before potluck

pesto squares

4 cups Original BisquickÃ¢ÂÂ¢ mix
1 cup milk
2 eggs
1/3 cup pesto
Marinara sauce

1 Heat oven to 375ÃÂºF. Grease rectangular pan, 13x9x2 inches. **I use a square pyrex dish for thicker squares
2 Stir together all ingredients except marinara sauce. Spread in pan.
3 Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.**Good served room temperature
Related Discussions
Favorite Pesto Recipes/Freezing Pesto
Q
Comments (13)
When I grow basil I grow enough to make a three year supply of pesto (and I eat a lot of it). Sunshine is precious in my yard so I can't grow enough of anything every year - everybody has to take turns being the teachers pet. Anyway by far the easiest way to make pesto is with one of those old hand crank meat grinder thingy's that clamp to the side of the table and have the interchangeable tips so that you can make a fine chop or a coarse chop. You can run all your ingredients through the mill and just mix them when they come out (I use a huge bowl to catch them as they exit the grinder). If you run short of any part of the recipe you can continue to grind and store your half made pesto and simply write on it what it is and what is missing from the recipe. Some folks don't like as much garlic as I do. I store mine in plastic freezer bags. I plop a couple of cupfulls of pesto into the zipper top bag and smoosh it around so that it gets most of the air out of the bag. I seal it shut and lay it flat in the freezer. After the bags have froozen solid you can stand them upright like books on a shelf. When you want some you simply break off a corner and then open the bag and remove it. I like to use good quality olive oil, garlic, some sort of nut - can be pine nuts, pecans or even sunflower seeds.
...See More
How many basils for pesto?
Q
Comments (14)
Pastic shaker cheese?? UGH!! You might as well put sawdust in that shaker!! If you want a GOOD cheese, it MUST be fresh grated. The BEST tasting parmesian is Parmesano Reggiano. Its very expensive (about $10.00 a pound at the wholesale clubs), but you would never go back to that canned stuff again. If you like the more smelly cheese, try a Romano, or Asuagio (sp.) These are considered sharp and the latter is a great table cheese too. I tried a zillion cheeses and would never buy or use a cheese in a can..Cheese doesn't have to be salty to be good. Except a feta, which is smelly and salty..
...See More
Variegated Basil (Pesto Perpetuo)
Q
Comments (2)
i have grown it for several years. it's a variant of greek columnar basil (aka lesbos basil). it does fine in pots and you are correct that it does not flower. i have one plant that is 3 years old at this point. it does root easily from cuttings as well.
...See More
Uses for different herb pestos and recipes
Q
Comments (8)
You can make pesto with just about any leafy herb. To begin with, you might like to make a combination of, say, basil and oregano to see if you like it. Or use a recipe like the one here: http://www.hugs.org/Oregano_Pesto.shtml Or here: http://www.recipetips.com/recipe-cards/t--2624/six-herb-pesto.asp Sage Pesto 1/2 cup fresh sage leaves 1 1/2 cups fresh parsley leaves 2 garlic cloves 1/2 cup pine nuts or walnuts 1/2 cup parmesan cheese 1/2 cup olive oil Combine sage, parsley, garlic, cheese, and nuts in a food processor. Process to mix. With machine running, slowly add the olive oil. Season to taste with salt and pepper and process to the desired consistency. Excellent tucked under the skin of chicken breasts or mixed with pine nuts and fresh bread crumbs and stuffed into game hens. Mint Pesto Brownies 6 tablespoons butter 60g unsweetened baking chocolate 1 cup sugar 2 eggs 1 teaspoon vanilla 1/2 cup flour 1/4 cup mint pesto Preheat oven to 180C. Lightly butter the bottom only of a 20cm square baking pan. Melt the butter and chocolate together until smooth. Stir in sugar. Beat in eggs and vanilla then lightly stir in the flour. Turn batter into prepared pan. Pipe lines of pesto going one direction and then run a knife through the lines in the opposite direction to swirl. Bake for about 25 minutes or until brownies begin to pull away from the sides of the pan. For best results, allow to cool completely before cutting. Mint Pesto: 1/2 cup macadamia nuts 2 cups fresh mint leaves, packed 1/3 cup honey 1 tablespoon vanilla In a food processor, briefly chop the nuts before adding the remaining ingredients. Puree until reduced to a paste. If not using right away, transfer to a glass container, lay plastic wrap over the top so it is touching thus keeping air from penetrating the pesto. Store in refrigerator for up to a month. Use as a filling for sandwich cookies or mix some into chocolate sauce for ice cream or cake. Serve pesto over vegetables, especially tomatoes, eggplant and zucchini. Use it as a sauce on meats and seafood. Add a little pesto to soups or cheese spreads. Toss pesto onto cooked pasta as a sauce. Add to the cheese filling in lasagne. Mix equal parts pesto with sour cream or plain yoghurt for a vegetable dip. Spoon some pesto onto a baked potato and top with extra Parmesan cheese Stir a little pesto into mashed potatoes along with a little warmed milk. Spread pesto on toasted bread and cover with tomato slices. Halve tomatoes and spread with pesto; let marinate for 1 hour; sprinkle with Parmesan cheese and eat cold or grill. Add pesto to mayonnaise or sour cream, use as a dressing for seafood, pasta or potato salads, as a dip, or topping for baked potato. Spread pesto on bottom crust for tomato tart, quiche or pizza. Add a dollop of pesto to omelettes or frittata. Stir a little pesto into a finished risotto. Stir a spoonful of pesto into vinaigrette for salad, or into dressing for grilled vegetables, bean salads. Stir a little pesto into soups such as minestrone, zucchini or lentil. Marinate chicken or lamb in 2 tablespoons pesto, 1 tablespoon lemon juice and pepper for about 2 hours; brush with additional marinade when grilling. Brush some pesto on refrigerated crescent rolls, roll up and bake. Use pesto to fill small mushroom caps, top with breadcrumbs and bake. There must be a squillion sites in WWW-land with assorted pesto recipes, and ways to use them. Like Marlingardener, I'm more of a herb butter fan. Try serving a herb butter on a steak!
...See More
matti5
9 years ago
I love pesto and use it quite often. I use it on sandwiches (yummy in grilled cheese and panini) salad dressings, soups, pasta salad, pizza, etc.....
luckygardnr
9 years ago
Before you bake or BBQ chicken, make a pocket in the breast and slather it with pesto and stuff it with whatever cheese you like. I've done it with mozzarella.....and swiss....and goat cheese (all at different times, not all together). It's yummy and presents well.
morz8 - Washington Coast
9 years ago
One of my favorite salads is sliced tomatoes, pesto over that, and a handful of salad shrimp on top. Prettier and easier to serve if you make individual plates and not serve it family style.

Pesto makes a great dressing for a sliced turkey or chicken breast sandwich on a good rustic bread too.
Kathsgrdn
Original Author
9 years ago
Thanks for all the suggestions. Have never used it before now.
terilyn
9 years ago
Add some pine nuts and garlic, toss in pasta with a little olive oil and parm, easy and yummy!
noni_tx
9 years ago
Sounds like I could have written this post! I went Costco too and I bought the pesto too and I am looking for ways to use it also.
here is the recipe I bought it for-

Shelly's Pesto Pea & Ham Salad

1 (12 oz. pkg) Frozen Peas, steamed & cooled
1 Cucumber, diced
3/4 cup Diced Cooked Ham
2 Mozzarella Cheesesticks, diced
2 Tablespoons (Storebought or Homemade) Pesto Sauce
Kosher Salt to taste
a few twists of Black Pepper

I also use it for this-

Pesto Chicken Pasta Salad
Ingredients
3/4 pound rigatoni
4 boneless, skinless chicken thighs (3/4 pound)
1 tablespoon olive oil
kosher salt and black pepper
1/2 cup chopped pitted kalamata olives
1 cup halved bocconcini
3/4 cup pesto
Directions
1. Cook the pasta according to the package directions; drain, return to the pot, and let cool.
2. Heat oven to 400ÃÂ° F. Rub the chicken with the oil and season with ÃÂ½ teaspoon salt and ÃÂ¼ teaspoon pepper. Place on a rimmed baking sheet and roast until cooked through, 20 to 25 minutes; shred.
3. Toss the pasta, shredded chicken, olives, and bocconcini with the pesto and ÃÂ¼ teaspoon each salt and pepper.
Kathsgrdn
Original Author
9 years ago
That salad sound really good, (the second one), Noni, thanks.

Terilyn, wish I could find fresh pine nuts here but can't. Last time I bought some they were so bitter and not plump like I was used to. I threw them away. Used to live in NV and the local Paiute Indians used to pick them and sell them to local gas stations and other little shops...cheaper than you can get them out here and super fresh. Have a friend who is also Paiute Indian and would bring us some when her family went out to gather them.
colleenoz
9 years ago
A dollop in broccoli soup is awesome :-)
I make a sauce for pork steaks or chicken with pesto and cream simmered together in the pan used to cook the steaks...mmm...
Lindsey_CA
9 years ago
Pizza!!

I don't have a written-out recipe for this, but it's easy to figure out...

You can use homemade pizza dough, or a roll (can) of Pillsbury's pizza dough, or go to someplace like Whole Foods and buy a container of their fresh pizza dough (they even have whole wheat pizza dough).

Roll the dough out onto a pizza stone, or pizza pan, or whatever you use to make pizza.

Instead of using a tomato-based sauce, rub a little olive oil on the surface of the dough (not too much!). Then, spread a generous amount of the pesto over that.

Now add a good amount of shredded mozzarella cheese.

The other toppings would be pine nuts (but it's ok if you don't have any), artichoke hearts, shredded (cooked) chicken, and julienne strips of sun-dried tomatoes. (But wait until the last few minutes of baking to add the tomatoes.)

Yum!
juellie1962
9 years ago
toss with some hot pasta and cut (in half) cherry tomatoes, I add whatever else I have, some sautÃÂ©ed zuchiini, onions, etc. Also some mozzarella cheese, anything. YUM!

Great to use on a focaccia bread too. Make a turkey club on one, add some of the basil to the mayonnaise. :)
glenda_al
9 years ago
Restaurant I go to when I want a meatloaf sandwich serves it with basil mayo. Excellent!
Kathsgrdn
Original Author
9 years ago
That pizza sounds wonderful too! I saved the previous posts...I guess I'll wait till it drops to the 2nd page to save them again. ( :
ratherbesewing
9 years ago
Pesto is an easy ingredient for simple stuffed mushrooms. Also, I think you can freeze pesto. Place in ice cube trays, freeze and then pop into a zip lock bag.

Related Stories

SUMMER GARDENING How to Grow Basil

By Marianne Lipanovich

Bright color, quick growth and endless uses for cooking make this summer annual a winner in the garden or a pot

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

LANDSCAPE DESIGN Recipe for Modernist Edible Garden Style

Herbs, vegetables and fruit trees aren’t just for traditional gardens. Here’s how to design them into modernist landscapes

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

LANDSCAPE DESIGN Recipe for Asian Edible Garden Style

A surprising number of food plants are hiding out in Asian-themed landscapes. Add a few more and extend the Zen flavor to the kitchen

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

FARM YOUR YARD How to Grow Vegetables in Containers

By Annie Thornton

Get glorious vegetables and fruits on your patio with a pro’s guidance — including his personal recipe for potting mix

EDIBLE GARDENS Houzz Call: Where Are the Craziest Places You Grow Edibles?

By Annie Thornton

Basil in a bathtub, spinach stacked up a wall ... If your edibles occupy an odd spot, we’d like to know

KITCHEN DESIGN World of Design: Global Foodies and Their Kitchens

Join us as 11 food lovers tell us about their kitchens and give us a taste of their culinary heritage

SPRING GARDENING Enjoy the Peak of Spring Gardening — Here’s What to Do in May

By Annie Thornton

Bid the frost farewell and treasure the blooms. No matter what U.S. region you’re in, one of these guides will help your garden flourish

Sponsored

More Discussions

What are you reading? April 2024 Edition

65

Have you found any bargains or deals lately?

48

Little bitty avocados

28

Gas station prices

58

Friday Music Theme (FNM) Earth Day/Arbor Day

25