At the last Bunco night, a few of us were singing the praises of pesto, our favorite blend of basil, olive oil and pine nuts. It's a pricey item for us ($4 or $5 at the deli), so I try to use every last bit and not let any go bad. Here's how I use it.
Pesto Chicken Pasta
Just grill boneless, skinless chicken breasts in an oil-based Italian dressing in a pan and toss with penne pasta and pesto sauce to liking. Top with fresh parmesan and pepper to taste.
Pesto Turkey Quesadillas
Wheat Tortillas
Pesto
Thin-scliced turkey breast
Mozzarella cheese
Butter
Spoon pesto over the entire wheat tortilla and then layer turkey and cheese on one half. Fold over the tortilla and grill (I use a gridle and Smart Balance) until cheese is melted.
Grilled Cheese and Tomato Soup
No recipe needed. I just add pesto to the grilled cheese and the soup to add some flavor.
Bachelorette Pesto Pasta
Jason's not a tomato eater, but when he's out of the house, I love to make a simple pasta with a bit of pesto, fresh basil, parmesan and tomatoes.
Do any of you have pesto-using recipes to share so I could change it up?
1 comment:
Hey thanks Caren! I have a half jar of pesto(from Sunday) and am totally going to add it to a grilled cheese or quesadilla for lunch today. :)
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