With prepared pestos you can add a zing of fresh flavor to a whole array of summer dishes – and do it in record time to rave reviews!
- Pesto Burgers: Mix 1 lb. ground meat with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into patties and grill. Serve on toasted buns with pesto, mozzarella, tomato and arugula.
- Pesto Pizza: Split a loaf of French bread and brush with pesto. Top with sausage, mushrooms, cherry tomatoes, and fresh mozzarella. Broil until the cheese melts.
- Pesto BLT: Spread pesto mixed with mayo on toasted bread; fill with crisp bacon, sliced tomato and arugula.
- Pesto Butter: Mash 3/4 cup pesto into 4 tablespoons softened butter.
- Pesto Corn: Grill or steam corn, then brush with Pesto Butter (No. 4). Sprinkle with Parmesan. Or try it with a cilantro pesto and sprinkle with queso fresco for a quick take on Mexican street corn.
- Pesto Green Beans: Toss 1 lb. steamed green beans with 3 tablespoons pesto and juice of 1/2 lemon.
- Pesto Potato Salad: Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes; drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon; toss with the potatoes and 1 cup diced celery.
- Pesto Chicken Salad: Whisk 3 tablespoons pesto with 1/4 cup each mayo and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, and crisp bacon.
- Pesto Egg Salad: Whisk 1/4 cup mayo, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-cooked eggs, 1 cup chopped celery and 2 tablespoons minced red onion.
- Pesto Panzanella: Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet; bake 20 minutes at 350 degrees F. Toss croutons with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.
- Pesto Salad: Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.
- Pesto Quesadilla: Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro (or purchase cilantro pesto). Brown a flour tortilla in a skillet with butter; top with the vegetables, shredded cheese and another tortilla. Flip and cook.
- Pesto Steak: Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak; brush with the pesto.
- Pesto Fried Chicken: Mix 1 cup milk and 1/2 cup pesto; add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes.
- Pesto Lamb Kebabs: Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill.
For even more ways to use Pesto, go to the full Food Network article here. And if you want to make your own with fresh ingredients from the Market, here is a universal pesto recipe from Real Simple here.
