Here are Recipes to Use Leftover Pesto That are Totally Zestful

Bruschetta with leftover pesto
We often face the dilemma of what to do with leftovers; more so, if the leftover is a sauce like pesto. Well, instead of placing it back in the refrigerator, you could use it along with other leftovers and/or fresh ingredients to whip up a new dish altogether. For instance, leftover pesto can be made into bruschetta by simply spreading it over baguette slices.
Perfect Pesto
Ingredients: Large bunch of tender basil - 1, garlic cloves - 3-4, raw pine nuts - 100 g, grated Parmesan cheese - ¾ cup, extra virgin olive oil - 1 tbsp, salt to taste
Method: Lightly coat the slices of baguette with olive oil and bake 400°F for 2-3 minutes. Instead of a food processor, finely chop rest of the ingredients together. Add salt and oil in a mortar and pestle and grind to a paste.
Leftover Pesto Stuffed in Chicken Breast
Ingredients: Pesto - 1 cup, boneless skinless chicken breast - 1, bread crumbs - 1 cup, salt and pepper to taste
Method: Preheat the oven to 375°F. Coat a baking dish with cooking spray. Cut the chicken breast along its length, horizontally, not all the way through. Spread the pesto on both breast slices. Roll the chicken tightly and secure with toothpicks. Coat the rolled chicken with seasoned bread crumbs, place them in the baking tray, and bake until the chicken is cooked (30-40 min).
Leftover Pesto as Pizza Sauce
Ingredients: Pesto - 1 cup, pizza crust - 2, chopped tomatoes - ¼ cup, chopped olives - ¼ cup, grated cheese - ½ cup, torn basil leaves - 4-5
Method: Preheat the oven to 450°F for 30 minutes. Spread a few dollops of Pesto onto the pizza crust and top it with grated cheese, tomatoes, olives, and basil leaves. Bake the pizza for 10-15 minutes or till the crust turns golden brown.
Leftover Pesto on Open Sandwich
Ingredients: Pesto - 1 cup, sliced baguette - 1, chopped cherry tomatoes - ¼ cup, Feta/ Brie/ Camembert cheese - 4 oz, salt and pepper to taste
Method: Preheat the oven to 400°F for 20 minutes. Spread pesto onto the bread slices, along with tomatoes, cheese, salt, and pepper; place them on a baking sheet. Bake until the bread turns golden (3-5 minutes). You can also add a little prosciutto to your open sandwich.
Leftover Pesto Hummus
Ingredients: Pesto - 1 cup, rinsed and drained chickpeas - 28 oz, juice of lemon - ½ lemon, Tahini paste - 2 tbsp, crushed garlic clove - 1-2, extra virgin olive oil - 2-3 tbsp, salt to taste
Method: Add half of the olive oil to rest of the ingredients and blend them together in a food processor until smooth. If needed, add only a splash of water to make it into a smooth paste. Serve with a light drizzle of olive oil.
Leftover Pesto Crostini
Ingredients: Pesto - ½ cup, baguette - 1, goat cheese - 1 cup, drained sun-dried tomatoes - ¼ cup, green olives - ½ cup, balsamic vinegar - 3 tsp
Method: Preheat oven to 375°F. Cut baguette into ½-inch slices, place them on a greased baking sheet, and bake for 5 mins. Combine pesto, goat cheese, olives, and sun-dried tomatoes in a food processor and blend to a smooth paste. Spread the mixture on the bread and bake it for 5 mins. Drizzle with balsamic vinegar and serve.
Leftover Pesto in Puff Pastry Rolls
Ingredients: Pesto - 2 cups, ready-rolled puff pastry - 1 pack
Method: Preheat the oven to 392°F. Lightly flour the unrolled puff pastry and spread a layer of pesto, leaving a border of a centimeter. Begin rolling the pastry into a sausage shape. After chilling the sausage for 30 mins, Cut it into round discs around 1 cm wide. Place them on a baking sheet and bake for 15 mins or till it's light golden brown and puffed.
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Leftover Pesto Vinaigrette Salad Dressing
Ingredients: Pesto - ½ cup, cider/white balsamic vinegar - ¼ cup, mozzarella - ¼ cup, skinned and chopped tomatoes - ½ cup, barbecued meat - ½ cup (opt), torn arugula - ¼ cup, skinned and chopped peach - ½ cup, chopped watermelon - ½ cup
Method: Thin the pesto with a little cider/ white balsamic vinegar and make it into a vinaigrette dressing. In a large bowl combine all the salad ingredients together. Drizzle over the pesto vinaigrette.
Leftover Pesto Bread
Ingredients: Pesto - 2 cups, warm water - 1¼ cup, active yeast - 2¼ tsp, sugar - 1 tsp, all-purpose flour - 1½ cup, whole wheat flour - 1 cup, salt - 1 tsp
Method: Preheat the oven to 350°F. Dissolve the yeast and sugar in warm water and allow to proof. Using a beater with dough attachment, knead a dough out of all the ingredients mixed together. Roll it out into a greased loaf pan and allow to rise for 30 mins. Bake until cooked (40 mins).
Leftover Pesto and Pea Soup
Ingredients: Pesto - 4 tbsp, water - 750 ml, frozen peas - 1½ cup, lime juice - ½ tsp, whole spring onions - 2, salt to taste
Method: Boil water in a pan, add salt, lime juice, spring onions, and frozen peas. Allow this to cook for about 7 mins. Discard the spring onions. Pour rest of the contents and water into the blender along with pesto and blitz to a puree. Return to the pan and gently warm for 5 mins.
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Leftover Pesto Quesadilla
Ingredients: Pesto - 1 tbsp, flour tortillas - 2, shredded Cheddar cheese - ¼ cup, shredded cooked chicken - 1 cup
Method: Heat a heavy-bottomed skillet. Smear the pesto onto a tortilla, top it with chicken and cheese. Place another tortilla on top and place them on the hot skillet. Cook for 2- 3 mins, flip them and cook thoroughly till cheese melts.