…besides putting it on pasta, that is. The pesto I made the other day went into the freezer, and I meant for it to stay there for more than just a few days. But Tuesday rolled around, I got home late, and my raw materials for a quick dinner were somewhat limited. I had some new red and yellow potatoes from my garden and some green beans from the market. So I did some chopping and boiling, then threw in a couple of pesto cubes and a healthy dose of grated parmesan. Voilà: easy and delicious mid-week meal:
There are many ways to use extra pesto besides putting it on pasta. Sometimes when I make a pizza I’ll use a thin layer of pesto instead of tomato sauce (kind of like a white pizza, except greener, obviously). Pesto also makes a great bread spread, either as a sandwich element or as a party dip à la tapenade. And I’ve never made soupe au pistou, but it looks delicious. Somehow I don’t think my pesto cubes are going to last as long as I’d hoped.