Since our Cook’n cooks are always looking for clever and unique ways to serve up a dish, I thought I’d share some ideas you just might thank me for!


Did you know packaged pesto sauce (jar, plastic tube, etc.) has oodles of uses? Purchased pesto is one of the best convenience foods on the market. It's made of basil leaves, olive oil, Parmesan cheese, garlic, and pine nuts; that's all. Its brilliance is in how it can be used so many ways and in how it can dress up a recipe in seconds—so nice when you’re in a hurry. For instance:

Quick-as-a-Wink Homemade Tomato Soup. From gourmet cookbook author and cook extraordinaire, Jeanne Wolfley, comes this idea. Puree a quart of bottled tomatoes (or a large can of whole tomatoes), some packaged pesto, salt, pepper, and garlic (all to taste) in your blender. In large saucepan heat through. This is one fast and scrumptious tomato soup, and much healthier than Campbell’s or any other canned product—no chemicals, preservatives, or other mystery ingredients involved!


Or add it to any soup for some real pizazz! Along this same line, I love to add a dollop or two of packaged pesto into all my soups. Hamburger soup is a sensation with this addition, as is beef stew. Who knew a touch of pesto could turn ho-hum mainstays into something extra special?

And how about as a garnish to baked potatoes? Slice open your baker, add some packaged pesto and sprinkle generously with grated cheese and dig in. My mouth is watering even as we speak.


I make a savory herb roll—similar to a cinnamon roll, but with pesto instead. I roll out my dough into a rectangle, spread generously with packaged pesto, sprinkle a thick layer of shredded Parmesan cheese, roll up, cut for rolls as usual and bake. Serve this hot with lots of butter and you have an amazing addition to dinner.

Salad dressing! Now keep an open mind for this one: I blend a ripe avocado, 3 large tablespoons of pesto, and a little extra virgin olive oil to make one of the best salad dressings I’ve ever had. SO good!


Then there’s tossing steamed fresh green beans with pesto. We discovered this by accident and it’s our favorite way to serve them. My daughter-in-law took this to a new level by adding finely diced ham along with the pesto.

Tuna, white beans, and pesto is AMAZING. Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. You can serve this over pasta, over noodles, or eat alone. It’s wonderful.

Pesto egg salad is one of the best ever. Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion.


Pesto grilled cheese sandwiches are a show-stopper. Just brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden. This is a family favorite.

Lastly is how quickly packaged pesto can create a delicious pasta dish. Any pasta, fettucine, orzo, linguine, rotini, penne, etc. While the pasta is cooking we make our salad and set the table. Pasta’s done and we drain it and toss it with pesto to taste (we like a LOT of pesto). Dinner in a flash!


If you haven’t tried experimenting with packaged pesto, now’s the time. You’ll love the flavor combinations you come up with, the easy meal-making it provides, and how quickly you can get dinner on the table.