Roasted Vegetables:
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Roast vegetables as usual in the oven then brush with the pesto while still hot. Serve as usual. |
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Make a sauce great for a piece of grilled chicken:
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Saute 2 small shallots finely chopped in butter, then add 2 1/2 dl or a cup of chicken stock or white wine. Reduce to just a few spoonfuls then add the same amount of heavy cream, reduce again until it is a nice consistency for a sauce. Add a spoonful or two of the pesto and cook for a moment or two more. Taste for salt and pepper. |
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Make a sauce for pasta:
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Cook the pasta as normal (300gr or 10oz.), drain and return to the pot. Pour in about a 2 1/2 dl or a cup of heavy cream, a hand full of grated Parmesan and a couple of big tablespoons on softened butter and about the same amount of the pesto. Mix well and add a bit more cream if the sauce is too dry. Salt and pepper to taste. |
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A quick sauce for fish:
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In a sauce pan heat a small amount of olive oil with a little very finely chopped chili (use red ones they look pretty). You can also use chili flakes which work well. Infuse the chili into the oil, remove from the heat add a small spoonful of the pesto and a msk. or tbsp. of finely chopped parsley. Return to the heat for a minute and spoon over which ever firm fleshed white fish. Serve with a little lemon on the side. |
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Flavored Mayonnaise:
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Make mayonnaise and add a spoonful or two to have a basil, garlic flavored mayonnaise. |
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Vinaigrette:
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Make your usual vinaigrette and add a little pesto to it. Its perfect on a tomato salad and very good if you need to dress up steamed vegetables. |