Pesto!

BitterAndTwisted

Yep! It's very nice dolloped onto some baked Portobello mushrooms as well. Actually, it goes well with lots of things. I generally chuck it in with anything that includes tomatoes

CCP

You've got it.

Cook your pasta, drain, add a blob of pesto (vary the exact amount to your own taste) and stir together - you can also grate some cheese over the top if you fancy it. Serve with salad (if you're feeling healthy) and/or garlic bread.

If you find you like pesto, there's lots of other things you can do with it, too - let us know if you need some ideas.

Femme456

Thanks, does it need a pasta sauce or just pasta and pesto?

Question answered!

jackieglasgow

I like to use it as a sandwich/wrap/panini spread, instead of mayo or butter, it adds a lovely flavour. Great with gnocci (my dinner tonight, actually), spaghetti, any pasta really, including the filled ones. Don't use too much at first though, as the flavour can be a bit overwhelming if you're not used to it, a little goes a long way!

CCP

Femme456 wrote: »

Thanks, does it need a pasta sauce or just pasta and pesto?

Question answered!

I love overlapping posts!

As BitterAndTwisted says, pesto goes really well with tomatoes, so adding a bit to tomato pasta sauce is good, too.

BitterAndTwisted

No need for sauce, the pesto is the sauce IYSWIM.

It's quite good smeared on bread with mozzarella if you're feeling adventurous.

ETA: I think we've got some double-overlapping going on here. Great minds think alike and all that

floss2

When you know you like the taste, pasta with bacon, pesto, pine nuts & parmesan is scrummy :drool:

Owain_Moneysaver

Can also use it as a pizza base sauce if you have someone who doesn't like tomatoes.

I always have a good big inhale when I open a new jar of pesto.

msb5262

Nigella Lawson suggests smothering pesto over the surface of a lamb joint before roasting. I've done this and it was lovely.
My dad always puts a spoonful of pesto in his homemade tomato sauce for pasta, and about 1/2 teaspoonful in his homemade salad dressing. Both are divine.
Pesto does get mouldy very quickly, even in the fridge. Either pour in enough olive oil to cover the surface before you refrigerate the jar after opening, or freeze the whole jar and just scrape out what you need with a sharp knife - no need to defrost.
HTH
MsB

jackieglasgow

Good point msb5262