Adding Pesto Can Make a LOT of Difference!

Let's talk all things pesto. If you like basil then this is the article for you. Food Network talked about what to do with pesto in one of their magazine articles recently and I was drooling all the way through it.

First of all here's how to make your own. I've used store-bought, but flavor-wise, it was a big disappointment. From scratch is always best.

Homemade Pesto

Prep time:
Cook time:
Yield:

Serving size: 1
Calories per serving: 2,168

Ingredients:

8 cups packed fresh sweet basil leaves
1 cup extra virgin olive oil
1/2 cup toasted pine nuts (toasted walnuts are a fine substitute)
2 to 4 cloves garlic
1/2 teaspoon sea salt
1/2 cup grated Parmesan cheese


Directions:

Blend all ingredients except Parmesan in a food processor until smooth. Stir in Parmesan.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

And Pesto Pizza is fast and scrumptious. Just split a loaf of French bread and brush it well with pesto. Top with pre-cooked Canadian bacon or Italian sausage, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

Then there's this favorite: an Italian BLT. Spread pesto mixed with mayonnaise on toasted bread; fill with crisp pancetta, sliced tomato and arugula. We've substituted bacon when there wasn't any pancetta in the fridge and this sandwich was still amazing.

But one of the best appetizers I've ever tasted comes from pesto inspiration, and boatloads of thanks to Food Network for this gem:

Pesto Fritters

Prep time:
Cook time:
Yield:

Serving size: 1
Calories per serving: 2,132

Ingredients:

1 cup ricotta cheese (cottage cheese is a good substitute)
1 cup chopped spinach (fresh or frozen; if using frozen, drain and pat dry)
1/2 cup flour
1/4 cup grated Parmesan cheese
1/4 cup pesto sauce
1/2 teaspoon baking powder
vegetable oil for frying


Directions:

Mix ingredients together and chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Looking for a remarkable topping for your sliced French bread? Consider pesto butter! Mash 3/4 cup pesto into 4 tablespoons softened butter. I would double this, though. You'll want to cover every single slice with this stuff.

Another good flavor combination is actually fresh green beans and pesto. Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon. This could easily become a favorite side dish.

Folks are even blending a little pesto into their favorite chicken salad and potato salad recipes. Depending on the amount you're making, it only takes 2 to 3 tablespoons of pesto. I doubt I'll make these salads any other way now.

And keep this idea in mind, come colder weather and you're making more soups. Try swirling a tablespoon or two of pesto into your tomato soup. From scratch is best, of course. But even if it's just a canned tomato soup, the addition of pesto makes this soup sparkle.

Still on the soup train: Add pesto to any bean soup. I like to mix chicken stock, sautéed chopped onions and celery and then add a can of Great Northern Beans to this. I tried finishing it off by blending in about 3 tablespoons of pesto and we were wowed. This is really good.

I'll finish with one last pesto idea. Seriously consider adding pesto to your cornbread batter. Whether you use the 8.5 ounce box mix or whip up your own, just add 3 tablespoons pesto and lightly fold. Folks who don't care that much for cornbread like this. And cornbread lovers are really impressed!

Who knew something as simple as pesto could make such a lot of difference with so many foods!