I saw the above question in the list of search terms that had brought people to our site, and was somewhat flabbergasted. In the first place, can there BE too much pesto? In the second place, how is it possible that someone couldn’t know what to do with an abundance? But in case that describes you, here is a list of things I do with pesto:
•The standard pasta with pesto. Can include grilled chicken, or pepperoni, or veggies, or whatever.
•Hors d’oevres time: put out a large bowl of pesto, a loaf of great bread, and let people dive in.
•Spread it on pizza dough, add a sprinkling of Romano or provolone, or whatever is your choice, and maybe some pine nuts, or olives, or sun-dried tomatoes, or some other creative thing you’ve thought of. Bake like a pizza, and serve as an entree, or cut up small for antipasto.
•Do one of Barb’s bread rolls (I’m forgetting what she called them) using pesto and some gooey cheese as the filling.
•Use pesto as one layer in a pan of lasagna.
•Slather it over chicken or turkey breast after it’s been cooked.
•If you simply can’t use it all (or, if you have a garden full of basil like us, and WANT to have homemade pesto available in winter) you can make the pesto, freeze it in single-meal servings, and take it out as needed. We like to freeze it in ziploc baggies, which you can lay flat to freeze and then stand in a skinny corner of the freezer. When we take the bags out, we let them thaw, then cut off one corner of the bag and squeeze all the pesto out. On the other hand, I’ve also heard of using ice cube trays to freeze it, and then keeping a bag of pesto cubes handy. Either way, it is nice to have it available in December, long after the basil harvest is done.
I’m going to invite Barb to jump in here, too, as I KNOW she’ll have more suggestions on what to do with too much pesto (as if there ever could be.)