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Presto! E-Z Recipes with Pesto!

Written by Anni on . Posted in Food.

Jarred pesto is a great pantry staple to keep on hand. It’s versatile enough to make a quick meal or add “zing” to a boring dish or soup.

Here’s some ideas to get you started. These are free-style “base” recipes – meaning tailor them to fit your own personal taste by altering the ingredients (i.e., add more pesto for a bolder taste, less for a lighter taste, etc.).

PESTO RAVIOLI FOR 2:

10 oz. Package of stuffed refrigerator ravioli such as cheese or spinach ravioli.

2 tablespoon (or more) of jarred pesto in oil

8 or more whole, fresh mushrooms, sliced

4 oz. Or more of fresh spinach leaves

Parmesan cheese

in a large skillet, saute mushrooms until almost tender (garlic optional) in olive oil. Add the spinach leaves and cover the skillet. Saute 2-3 minutes minutes on low heat until spinach is wilted and mushrooms are done. KEEP COVERED AND SET ASIDE.

Cook the ravioli per package instructions. When finished, drain the ravioli and gently add it to the spinach and mushrooms PLUS 2 tablespoons (or more) of pesto. Top with Parmesan cheese and serve.

VARIATIONS: The variations of the vegetables are endless. Increase the vegetables for a healthier meal packed with vitamins. Try: Saute other vegetables such as zucchini, broccoli, sun dried tomatoes, etc.

PESTO MAYO (great on BLTs or chicken sandwiches)

Mix 5 tablespoons of mayo with 1/2 tablespoon (or more) of pesto and 1-2 teaspoons of fresh squeezed lemon juice. FREE STYLE THE MAYO by adding more of less of the pesto and /or lemon juice to suit your own personal taste.

ELEVATED BLT SANDWICH:

Instead of basic bread, toast hearty whole grain bread or toasted brioche slices and spread Pesto Mayo on the bread.

ADD:

– 3-4 slices of cooked turkey bacon (or regular bacon)

– thick slices of yellow and/or red fresh tomatoes

– TOP WITH: mixed greens or spinach instead of basic iceberg lettuce

OTHER USES FOR PESTO:

– add to soups (such as vegetable or tomato soup)

– make your own flat bread pizza: Spread a mixture of pesto and tomato sauce on the flat bread. Add grated cheese, sprinkle with oregano and bake

– add pesto, chopped sun dried tomatoes (in oil) and a dash or oregano to whipped cream cheese for a dip for crackers or a spread for crusty bread slices. FOR AN ADDED “ZING”: brush the bread slices with olive oil infused with garlic, then add the spread)

PRESTO WITH PESTO! SO MANY USES. BE CREATIVE, WE’RE SURE YOU CAN COME UP WITH EVEN MORE!