I’ve loved pesto since the first time I tasted it. As the years have gone by I’ve made quite a few versions of my own. I’ve made traditional pesto. I’ve made red pepper and sun-dried tomato pesto. And I’ve made very simple pesto.
I’ve added new ingredients. I’ve taken things out when I had various dietary restrictions. And I finally settled on my base pesto recipe that only takes about 2 minutes to make. I’ve removed the allergens (dairy and nuts) as well so just about anybody can eat it.
Pesto is so versatile. You can use whatever greens you have fresh or frozen. And you can use it in so many dishes. Here are a few ways to use pesto.
- Pizza sauce – Replace your usual tomato sauce with pesto and top with chicken and vegetables. With all the flavor from the pesto you can even skip the cheese and make a delicious dairy free pizza.
- Salad dressing – Store-bought dressings are almost always made with unhealthy vegetable oils. Whip up a batch of pesto and you’ve got easy, flavorful dressing on hand for the whole week.
- Rice – Rice can get pretty boring. Liven it up with a few spoonfuls of pesto. Add a little parmesan cheese and cooked chicken and you’ve got a whole meal!
- Vegetable topping - Mix pesto into a bowl of roasted vegetables or pureed squash or pumpkin.
- Quiche – Spread a layer of pesto on a pie crust. Top it with a mixture of eggs, milk and cheese and bake.
- Snack – Need a quick bite of something healthy in-between meals? Try a spoon or two of pesto. You’ll get easy to digest nutrients and healthy fat.
- Baby food – Who says baby’s need bland food? Let your little one try some. No need to chew
- Bread – Make your favorite yeast bread dough. Roll it out. Spread pesto on top. Roll the dough into a loaf and bake. You’ll have a homemade bread with pesto swirled throughout.
- Pasta – Cook some pasta, drain most of the liquid, stir in pesto. Top it with cheese and/or add cooked chicken or bacon if desired. Or mix the pesto into your favorite alfredo sauce to make pesto-fredo pasta.
- Panini – Use pesto as the dressing on a Panini.
- Soup - Mix pesto into a bowl of homemade chicken noodle soup, squash soup or white chili. It’s a great twist on your favorite soups.
- Dip – Dip raw vegetables into plain pesto. Or you can mix pesto with hummus to make a “pummus” dip.
Do you like pesto? What is your favorite way to use it?
- 2 cups frozen (thawed) or fresh peas, spinach, broccoli, kale, chard, basil or any other green/herb you like (you can use a combination as well)
- ½ – 1 cup extra virgin olive oil (you can replace some of it with water for a ighter version or to make it have a more neutral flavor)
- unrefined sea salt and garlic powder to taste
- Blend greens, ½ cup olive oil, salt and garlic powder in a blender or food processor until smooth.
- Add extra olive oil or water to reach desired consistency.
- Adjust seasoning to taste.
Mary Voogt is a follower of Christ, a wife, and a mother of two. After 6 years as an electrical engineer she now stays home full time. She is passionate about real food and enjoys spending lots of time in the kitchen cooking and baking from scratch. She blogs at Homemade Dutch Apple Pie on a variety of topics including digestive issues, OCD, anxiety, infertility, natural parenting and healthy food.