Additional Uses for Pesto

I posted a Basil and Garlic Scape Pesto recipe a little while back and just wanted to share some other ways I have used the pesto since then.

In addition to the Pesto Couscous and Creamy Chicken Pesto Penne recipe I posted recently, I've added it to a lot of dishes.

- Add to rice after cooking. About 1 tablespoon for every two servings of rice.
- When baking chicken, lift the skin and spread it under the skin. Cover back up with skin and cook until chicken is done. Discard skin before serving.
- Add 1-2 tablespoons to one pound of ground beef, form into four patties and grill as you would normally cook a hamburger. Put the hamburger on a bun or slice of Italian bread. Top with marinara sauce, and shredded mozzarella. Broil for a few minutes until the cheese is melted for a nice twist to the same old boring hamburger.
- Add 2 tablespoons to your regular tomato based pasta sauce before serving.
- Spread a couple of tablespoons on a pizza crust before adding your favorite toppings.
- Spread onto thin slices of lightly toasted Italian bread for a great appetizer.
- Serve it as a dipping sauce with a grilled steak.

So you see, pesto is so versatile it can be added to many dishes. If you are not sure if it will go well with your recipe just ask yourself this. Will garlic make it taste better? Will basil make it taste better? If the answer is yes, it's an easy way to add flavor since the pesto is already made. So never fear...you can make up a small batch of pesto and not be worried that you won't use it up before it starts to spoil. Remember, you can store pesto in the fridge for 2-3 weeks and it can be frozen for up to 6 months without losing much flavor, but fresh is definitely best.