Randy Chandler
Pesto is a versatile sauce that can be used in a variety of dishes. While the traditional method of making pesto uses a mortar and pestle, it can also be made in a food processor or blender. The key ingredients of pesto are basil, garlic, pine nuts, olive oil, and Parmesan cheese, though the ratio of ingredients can be adjusted to personal preference. Pesto is commonly used as a sauce for pasta, pizza, and salads, but it can also be used as a spread on bread, crackers, or sandwiches. It can be stored in the refrigerator for about a week or frozen for later use. When using pesto, it can be added to dishes as a sauce, spread, or mixed in, providing a bold flavor and a vibrant color.
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What You'll Learn
Use it as a base sauce on pizza
Pesto is a versatile sauce that can be used in a variety of dishes, including pizza. Using pesto as a base sauce on pizza is a great way to add flavour and create a unique twist on the traditional tomato sauce. Here are some tips and suggestions for using pesto as a base sauce on your next pizza creation:
Choosing the Right Pesto
When using pesto as a base sauce, you can opt for a store-bought option or make your own. If you're short on time, store-bought pesto is a convenient choice and can still taste delicious. However, if you want to elevate your pizza, consider making your own pesto at home. Classic basil pesto is a popular option, but you can also experiment with different herbs, nuts, and cheeses to create a unique flavour profile.
Preparing the Pesto Base
To use pesto as a base sauce, spread a generous layer of pesto evenly over your pizza dough, leaving a small border around the edge. This step is crucial as it forms the foundation of your pizza. You can adjust the amount of pesto to your preference, but a good rule of thumb is to use about 1/3 cup of pesto for one pizza.
Baking the Pizza
After spreading the pesto, it's time to bake your pizza. Place the pizza on the bottom rack of the oven and bake it for approximately 4 minutes. This initial baking step allows the crust to start crisping up before adding the toppings. Be cautious when baking the pizza at high temperatures, as it may cause the pesto to burn or turn black. If using a pizza oven or cooking at very high temperatures, consider lowering the temperature or reducing the baking time slightly.
Adding Toppings
Once the initial baking is done, remove the pizza from the oven and add your desired toppings. Cheese is a classic choice, and you can go for traditional options like mozzarella or experiment with cheeses like goat cheese or ricotta. Other popular topping options include fresh tomatoes, spinach, olives, artichokes, and various types of meats. Feel free to get creative and choose toppings that complement the flavour of the pesto.
Final Baking and Serving
After adding your toppings, place the pizza back in the oven and bake until the crust is crisp and golden, typically for another 6 to 8 minutes. Keep an eye on the pizza to ensure it doesn't burn. Once it's done, transfer the pizza to a cutting board and drizzle with additional pesto if desired. You can also sprinkle some fresh basil and red pepper flakes for an extra burst of flavour and colour. Cut the pizza into slices and serve it while it's still hot.
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Spread on sourdough with roasted veggies
Pesto is a versatile sauce that can be used in a variety of dishes. It can be spread on sourdough bread with roasted veggies to make a delicious and flavorful sandwich. Here's a step-by-step guide on how to make a roasted vegetable sandwich with pesto:
Prepare the Vegetables
Start by selecting your vegetables of choice. You can use a variety of vegetables such as eggplant, zucchini, yellow squash, bell peppers, mushrooms, green peppers, jalapeno peppers, tomatoes, potatoes, or green beans. Cut the vegetables into bite-sized pieces.
Roast the Vegetables
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the vegetables with olive oil, dried dill, and season with salt and pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast the vegetables in the oven for 10-15 minutes, stirring occasionally, until they are tender and slightly browned. Keep an eye on them to avoid overcooking. Once done, remove from the oven and set aside.
Assemble the Sandwich
Take your sourdough bread and spread a generous amount of pesto on one slice. You can use store-bought pesto or make your own by blending fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. If you want a smoother pesto, add more olive oil.
Place the roasted vegetables on top of the pesto. You can also add some extra veggies like sun-dried tomatoes, spinach, or fresh herbs for additional flavor and texture. If you're a meat eater, consider adding sliced chicken, turkey, or ground beef to your sandwich.
Finally, top the vegetables with another slice of sourdough bread. If you want a grilled cheese sandwich, you can butter the outer sides of the bread and cook it in a panini press or skillet until the bread is toasted and the cheese is melted.
Serve and Enjoy
Cut the sandwich into halves or triangles and secure it with toothpicks if needed. Serve it immediately while the bread is still crispy and the vegetables are warm. Enjoy your delicious and nutritious roasted vegetable sandwich with pesto!
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Mix into scrambled eggs or an omelette
Pesto cheese can be used to make a delicious scrambled egg or omelette. There are several ways to do this, and you can experiment with different types of pesto and cheese to find your preferred combination.
One method is to heat oil in a skillet over medium heat, then pour in your whisked eggs and cook, stirring, until they are almost set. Remove the eggs from the heat and stir in the pesto. You can use shop-bought pesto or make your own by blending together walnuts, flaxseed, basil or parsley, garlic, lemon, parmesan, and water. If you're making your own pesto, you can add cherry tomatoes to the pan and saute them with the eggs.
Another option is to heat the pesto in the pan first, then add the eggs and scramble them together. This method works well if you like your scrambled eggs on the softer side, as you can take the eggs off the heat before they are fully cooked and allow them to finish cooking off the heat. You can also add other ingredients to the pan, such as sliced fresh mozzarella and tomatoes, to create a Caprese-style dish.
If you want to add cheese to your scrambled eggs or omelette, you can sprinkle it on top of the eggs after they are cooked, or mix it into the eggs before cooking. Good cheese options include Parmesan, feta, goat cheese, or ricotta. If you're making an omelette, you can also add the cheese to the centre of the omelette before folding it.
Some people prefer not to cook the pesto, as they believe it affects the flavour. Instead, they suggest adding the pesto to the eggs after cooking or using it as a side dish. However, others have successfully cooked with pesto without any issues, so it may be a matter of personal preference.
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Toss with pasta
Pesto pasta is a simple, tasty, and versatile dish. You can use any type of pasta you like, but some shapes are better at holding the sauce. Penne, ziti, and other short pasta shapes with a smooth surface are ideal as they are easy to toss and coat evenly. Spaghetti and other long, thin pasta shapes can also work well, but they may require a little more tossing to get an even coating.
To make pesto pasta, start by cooking your chosen pasta according to the packet instructions. Just before you drain the pasta, remember to reserve some of the starchy pasta water—this will help to emulsify the pesto sauce and give it a light, glossy texture. Drain the pasta and set aside.
Next, make your pesto sauce. The traditional way to make pesto is to use a mortar and pestle to grind the basil, garlic, pine nuts, olive oil, and hard cheese into a creamy paste. However, for a quicker and easier option, you can use a food processor. Simply combine the basil, pine nuts, garlic, and cheese in the food processor and pulse until well chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
Once you have your pesto sauce, it's time to toss it with the pasta. Place the cooked pasta in a large bowl and add the desired amount of pesto. Toss the pasta and pesto together until the pasta is evenly coated. If the mixture seems dry, add a little of the reserved pasta water to emulsify the sauce.
You can serve pesto pasta hot or cold. If serving hot, it is best to eat it immediately as reheating leftover pesto pasta can cause the basil to turn black. If you have leftovers, they can be enjoyed cold as a pasta salad, perhaps with some freshly chopped tomatoes.
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Dollop on baked potatoes
Pesto potatoes are a simple yet incredibly flavorful side dish. They are crispy on the outside, tender on the inside, and bursting with cheesy, nutty, herby flavour.
To make pesto potatoes, you can use homemade pesto or store-bought pesto. For homemade pesto, you can use a food processor to combine basil, pine nuts, garlic, salt, pepper, olive oil, and Parmesan cheese. For the potatoes, Russets, red, baby, or Yukon gold potatoes work great.
- Halve the potatoes and place them in a large bowl.
- Add olive oil, pesto, salt, and pepper to the bowl. Toss to coat the potatoes evenly.
- Transfer the potatoes to a rimmed baking sheet, arranging them cut-side down.
- Roast the potatoes in the oven at 425°F for about 15 minutes, or until they are lightly browned and easily release from the pan.
- Toss the potatoes and continue roasting for about 10 minutes, or until they are browned all over and tender.
- Remove the baking sheet from the oven and sprinkle grated Parmesan cheese over the potatoes.
- Broil the potatoes for a minute or two, until the cheese is melted and slightly browned.
These pesto potatoes are a perfect side dish for grilled chicken, fish, or steak. They can also be enjoyed on their own or with a fried egg and roasted tomatoes for a meatless meal.
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Frequently asked questions
There are two main ways to make pesto: using a mortar and pestle or using a food processor. To make pesto with a mortar and pestle, grind the basil into a paste, then work in the cheese and olive oil. To make pesto with a food processor, pulse the nuts, garlic, and lemon juice until well-chopped, then add the basil and pulse until combined. With the food processor running, slowly drizzle in the olive oil.
The type of cheese used in pesto can vary depending on personal preference. Traditional pesto uses Parmigiano-Reggiano, Pecorino Fiore Sardo, or a combination of the two. However, some recipes may use Parmesan or Romano cheese. It is important to use authentic Parmigiano-Reggiano from Italy and avoid cheese simply labeled as "Parmesan" or "Parmesan cheese."
Pesto is a versatile sauce that can be used in a variety of dishes. It is commonly used as a sauce for pasta, pizza, or sandwiches. It can also be used as a topping for grilled vegetables, salads, eggs, toasted bread, or mashed potatoes. Pesto can also be used as a flavour enhancer, mixed into dishes like macaroni and cheese, scrambled eggs, or an omelette.
To store pesto, cover it tightly with plastic wrap, ensuring the plastic touches the surface of the pesto to prevent contact with air. You can also store pesto in a tightly sealed jar or airtight container, covered with a thin layer of olive oil to prevent oxidation. Stored this way, pesto will stay fresh for about a week in the refrigerator. For longer storage, pesto can be frozen in ice cube trays or snack-sized bags.
