COOKING COMPANION PEPPING UP YOUR PESTO
Ways to help you never leave a sorry jar of pesto in the fridge again... Words by Barbora Ormerod
How oſten do you see an empty pesto jar? Properly used up, not merely relieved of its half-mouldy contents before landing in the recycling. For many of us, the latter is definitely the more common sight.
Tis is because pesto is both powerful and
perishable. Whether it’s classic basil and pine nut, or a more adventurous version with red peppers, almonds or walnuts, a little bit goes a long way, and many servings are needed to empty the jar before the contents go off.
An obvious solution is to use it all up in a
massive batch or cook the same thing for a week. Stirring into pasta or risotto is dead easy and tastes fine, but there are definitely more interesting options available. Te following suggestions are not particularly outlandish, but useful.
Use it as a simple sauce (or a base for a more
interesting one), drizzled onto pizzas, grilled meats or pan-fried fish. Spread over bruschetta or onto one half of a sandwich, especially with other Mediterranean-style ingredients
like tomatoes, butter beans or cheese. Pesto’s sharp, salty taste makes it an effective
seasoning. It’s great at boosting the flavours in dips, whether it’s red pesto in a chickpea hummus or green pesto in a butterbean purée. Whatever it is, the flavours in pesto are generally versatile enough to add an extra dimension without conflicting with the other ingredients.
Another great use as a seasoning is in root
vegetable mash. Instead of adding dairy for creaminess, the cheese and oil in the pesto create a similar effect, bringing plenty of flavour with them. Mix thoroughly to give your mash an intriguing hint of green or red, or stir it lightly through to create a lovely marbled effect. Also try adding a little pesto to your scrambled eggs – the two work extremely well together. Frittatas and omelettes are good options for the same reason.
Pesto also makes for a simple and
surprisingly great marinade for chicken, fish or beef. Tis is a great choice if you need to use up lots of it; slather liberally over the meat and marinate for 20 minutes before roasting or grilling. It also works brilliantly spread with breadcrumbs onto a fish fillet before baking. Te resulting crust is not only delicious, but the oil in the pesto will help the breadcrumbs crisp up even more, creating a really satisfying crunch.
If you’re really looking for the easy option,
just turn it into vinaigrette. It’s probably worth loosening it with a little oil or lemon juice first, then pour over all kinds of salads, roast vegetables, spelt, couscous or new potatoes for a spring look and fresh flavour.
If you’re feeling more adventurous, use it in
baking. Just add to the dough (bread or scones for instance) before baking, along with a little grated cheese. Spread inside croissants before rolling them up for a lovely savoury variation. Or make pinwheels by spreading over puff pastry before rolling it up, cutting into circles and baking until crisp.
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