7 Tasty Ways with Pesto
Wastage is a big concern for a lot of pesto lovers, so these delicious recipes are ideal for using up every last bit!
Risotto With Peas & Watercress
To add some colour to your risotto, melt 25g of butter in a pan with a good glug of olive oil. Add a small diced onion, cook until softened, then add 50g of risotto rice and give it a good stir. Pour in 150ml of vegetarian white wine and mix until absorbed. Make 300ml of vegetable stock and add it to the rice one ladle at a time, waiting until each ladle is absorbed before you add the next. Stir in half a jar of pesto and 100g of peas, then wait for the rice to fully cook. Season and serve with a handful of fresh watercress.
Mini Veggie Mozzarella Pesto Bites
For a great dinner party snack, slice the tops off 20 vegetarian mini mozzarella balls. Spoon half a teaspoon of pesto onto the cut side and pop the tops back on. Arrange them on a platter, drizzle with olive oil and garnish with fresh basil leaves.
Pesto & Tomato Bruschetta
To whip up a simple yet tasty lunch, lightly toast four slices of ciabatta. Spread with one teaspoon of pesto, add your favourite cheese, then grill until melted. Slice a handful of cherry tomatoes, place them on top of the cheesy ciabatta and garnish with fresh basil leaves. Serve with a light drizzle of olive oil.
Pasta With Pesto Courgette Sauce
For a delicious and filling meal, cook 400g of your favourite pasta. Grate four courgettes and fry for 10 minutes with a good glug of olive oil. Throw in three chopped garlic cloves and one teaspoon of chilli flakes. Cook for two minutes, then stir in a jar of pesto. When it’s ready, toss the cooked pasta into the courgettes along with a big spoonful of pasta water. Season and serve.
Pesto Cheese On Toast
Lightly toast two slices of bread. Spread each slice with one teaspoon of pesto, top with your favourite grated cheese and grill until melted. Season with freshly cracked black pepper and serve.
Pasta With Pesto, Cherry Tomatoes & Ricotta
For a fresh and easy dinner, cook 400g of your favourite pasta. Drain when ready, then stir in one jar of pesto and a handful of halved cherry tomatoes. Season to taste, and serve topped with a dollop of ricotta cheese and fresh basil leaves.
Sacla’ Pesto Cake
To wow your friends, preheat the oven to 180C/160F/Gas 4. Whiz 50g of basil and 120ml of olive oil in a blender until smooth. In a bowl, mix 225g of golden caster sugar with the zest of two lemons, then add the basil-oil mixture, 185g of natural yoghurt, one tablespoon of lemon juice, two large free-range eggs, 1.5 teaspoons of vanilla extract and 75g of pesto. Mix well, then sift in 210g of plain flour, 2.5 teaspoons of baking powder and half a teaspoon of salt. Spoon into a greased 20cm cake tin and cook for 45-50 minutes, or until a skewer poked in the middle of the cake comes out clean. Top with icing sugar or cream cheese and lemon frosting.
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