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Pesto-Potato Rolls

Pesto-Potato Rolls

Ingredients

  • 1 11- to 12-ounce russet potato, peeled, cut into 1/2-inch pieces
  • 1 tablespoon active dry yeast (for do-ahead version) or quick-rising yeast (for same-day version)
  • 6 tablespoons purchased pesto
  • Pinch of ground black pepper
  • 1/2 cup plus 6 tablespoons unsalted butter, melted, cooled slightly
  • 4 3/4 cups (about) bread flour

Recipe Preparation

  • Mix 3 1/2 cups water, potato and 1 teaspoon salt in saucepan. Cover; boil until potato is very tender, about 20 minutes. Mash potato with cooking water until smooth. Transfer 2 cups potato-water mixture to bowl (discard any remaining mixture); cool to 105°F to 115°F.

  • Whisk yeast, then pesto, sugar, pepper and remaining 1 teaspoon salt into potato mixture. Whisk in 1/2 cup melted butter, then eggs. Add enough flour, about 1/2 cup at a time, to form smooth and sticky dough, stirring vigorously with wood spoon. Butter large bowl. Transfer dough to bowl; turn to coat. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).

  • Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Roll out dough on floured surface to 1/3-inch-thick round. Using floured 2 1/2-inch round cutter, cut out rounds. Reroll dough scraps and cut out additional rounds. Dip top of each dough round briefly into 6 tablespoons melted butter. Fold each dough round into half-circle, buttered surfaces pressed gently together. Arrange half of folded dough rounds side by side, with flared sides turned up, in each prepared pan. Cover loosely with plastic wrap and let rise in warm draft-free area until dough rounds are almost doubled in volume, about 30 minutes for chilled dough and 20 minutes for room-temperature dough.

  • Meanwhile, position rack in center of oven; preheat to 400°F. Bake rolls until golden, about 25 minutes. Cool in pans at least 20 minutes. Turn out. Serve warm or at room temperature.

Recipe by Suzanne DunawayReviews Section

Crispy Smashed Potatoes with Garlic Pesto

I have a serious thing for potatoes (because carbs), but this recipe elevates it to an obsession.

We’ve all had breakfast potatoes and mashed potatoes and french fries, but what about smashed potatoes? Yeah, get ready for crispy, tender potatoes with a flavor explosion.

These potatoes are easy to make, requiring just 9 ingredients and about 1 hour to make!

The concept is simple. Boil baby potatoes until tender. Then smash until almost flat and roast until crispy and golden brown. The result is a perfectly tender, buttery potato with golden-brown, crispy edges.

While that’s happening, make your creamy, garlic-herb vegan pesto! Just 5 minutes to make, insanely vibrant and flavorful, and such a gorgeous green hue. Now, we’re ready for assembly!

I hope you all LOVE these potatoes! They’re:

Tender
Crispy
Buttery
Salty
Pesto-glazed
Quick + Easy
& SO delicious

This would make the perfect hearty snack, side dish, or appetizer. They would pair with just about any cuisine, but especially Italian – think Simple Chickpea Bolognese, Butternut Squash Veggie Pizza, Eggplant Parmesan, Eggplant Stuffed Shells, Eggplant Lasagna Roll-Ups, 8-Ingredient Zucchini Lasagna, or Lentil Meatballs.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!


Cheesy Potato Soup

Melt the butter in a large pot over medium heat. Sauté the onions and celery in the butter for 6-7 minutes, or until tender. Add garlic and cook another 1-2 minutes.

Step 2

Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.

Step 3

In a separate small bowl, combine the flour and milk and stir well until the flour is mostly dissolved. Slowly add mixture to the soup, stirring constantly, until soup has thickened, about 5 minutes.

Step 4

If you would like a thicker soup, transfer a few cups of soup to a blender (or use an immersion blender) and carefully puree the soup until it reaches a creamier consistency. Return pureed soup to pot and combine. For a chunkier soup, skip this step.

Step 5

Toast 6 slices Martin’s Butter Bread. Using a shamrock-shaped cookie cutter, cut shamrock shapes out of each toast slice.

Step 6

Ladle soup into bowls. Top with shamrock toast and extra cheese garnish with parsley or chives, and/or paprika.


Pesto Potato Pinwheels

Let me preface this post by telling you that I’m typing it up on my (barely functional and very old) iPhone 4 (because my iPhone 5 isn’t expected for another two weeks- boo!) on the bus, headed home from work.

And by “work” I don’t mean my usual “very tame” 9 hour work day. I mean an Advil-sustained, coffee and diet-coke guzzling absolutely intense ten and a half hour work-athon. Yeah. Cause that’s what happens when your company closes ten days straight in celebration of a holiday.

Not fun. Wait. I should clarify. Vacation is fun. Coming back isn’t. Wait, was that obvious? Also, I’m probably not coherent. Consider yourselves warned.

Oh, and I’m not finished complaining about my work day. I came in to a total of 254 emails and orders. I thought that was bad, then I discovered that my customers knew that I was out, so they were waiting until I came back to contact me. Trust me, as bad is it sounds…it was worse.

Also, you have to remember that every customer is convinced they’re the only one, or at best, the only one who is in a rush. Have I mentioned the phone calls yet? Well suffice it to say that they didn’t stop, except for the few moments that I accidentally turned my phone off. Okay, I’m finished complaining explaining my complete lack of coherence.

Now let’s talk potatoes. Not just potatoes, but PESTO potatoes y’all! And it gets better, because said pesto potatoes are wrapped up in a glorious layer of carby puff pastry. They’re extra awesome because the pinwheel shape is just plain pretty. And the little size means they’re a perfect appetizer, or better yet, party food. I served these a number of times over the holidays, and they got rave reviews all around. Bonus: they froze nicely! Don’t tell anyone.

I don’t have energy to convince you further, I have work email to not answer. What can I say, make them. You’ll thank me later.

Pesto Potato Pinwheels

Ingredients:

1/4 cup prepared pesto (plus olive oil, as needed) OR

4 frozen basil cubes or 4 teaspoons finely chopped basil

1/4-1/2 teaspoon black pepper

2 large sheets of puff pastry

Instructions:

Boil potatoes until tender. Remove from flame and place in large mixing bowl.

If using imitation pesto: Prepare imitation pesto: mix together basil cubes or chopped basil, salt, pepper and minced garlic. Add olive oil and stir until combined. Mixture should be slightly thick.

Pour pesto mixture into the bowl with the potatoes. Mash until smooth. Mixture will have a slightly greenish hue. Don’t worry, it will look nice when you bake it.

Preheat oven to 350. Line a cookie sheet with parchment paper or grease it lightly.

Roll out the puff pastry sheet and cut into three sections. Spread a third of the mashed potato mixture over the puff pastry. Roll it up lengthwise, so that you end up with a long and skinny roll. Note: the tighter you roll it out, the prettier and more delicious if will be.

Use a sharp serrated knife (bread knife) to cut half inch slices of the roll. Place the rolls on the prepared cookie sheet (if they flatten while slicing, you can roll them a bit between your palms, if desired).

Bake at 350 for 30-35 minutes, until sides are golden brown. Serve hot.

I know, I know. The holidays are over and nobody needs fattening recipes now. But c’mon, these look awesome, don’t they? Plus, I have some healthy recipes coming up…I promise! -Miriam


Caprese Pesto Potato Skins

Caprese Pesto Potato Skins are a delicious and fun take on the classic combo of tomato, mozzarella, and basil!

This post may contain affiliate links.

As my friend and I were walking out of the airport after our weekend in Vegas she inhaled deeply and said, “Ahhh, it smells like Iowa!” I followed suit, and heartily agreed, “HOME!”

After a few days of walking through smoky casinos (seriously I forget how toxic that smell is!) there was nothing more pleasant than the smell of fresh, clean, Midwestern air. I’m sure you folks in the mountains think your air is the best – same for you living near the beach. Nobody nails it quite like home, eh?

Smell has been the name of the game all week. The flowering trees around town are in full bloom – their sweet scent hits you before you see ’em – and I even passed by a row of pale-purple lilacs, my faaaaavorite fragrant spring flower, on a walk yesterday. This particular yard that I walked past was so full of lilac bushes that I was tempted to saw one off with the keys in my pocket and take it home with me. Then I remembered the cops.

Anyway, all these aromatic spring trees and flowers mean one important thing – summer’s on it’s way! And if summer is on it’s way, that means Caprese season is also nearly here. If there’s one thing I could eat every single day in the summertime and never get sick of, it’s Caprese Salads. Fat slices of fresh mozzarella cheese layered with even thicker slices of beefsteak tomatoes and fresh basil leaves, drizzled with a syrupy balsamic reduction are the stuff summertime dreams are made of.

I’m channeling my favorite salad and giving it a fun and satisfying twist in Caprese Pesto Potato Skins!

Crisp, roasted red potato skins are slathered with basil-packed pesto then filled to the brim with fresh mozzarella pearls, grape tomatoes, and chopped basil before being drizzled with balsamic glaze.

Warm Fig and Prosciutto Goat Cheese Dip

Talk about smell! Merely opening a package of fresh basil is enough to send me into a summertime tizzy. Is there anything more reminiscent of those hot and steamy months than the scent of basil?

By the way, I am one of those insane people that hates the AC. There’s nothing worse than being cold indoors. It’s unnatural. Unless of course I’m blow-drying my hair or putting on makeup. Then it needs to be highly frigid in my bathroom. Other than that? Dislike! Bring on the steam!

Anyway, these potato skins? Totally fresh and poppable, and a fun way to satisfy your Caprese cravings. Make a tray for dinner or an appetizer but be warned – once you pop, it’s hard to stop!

Start by roasting 12 small red potatoes that are all roughly the same size – about 3-1/2lbs worth. This will get you 24 potato skins, which should feed 4-6 people depending on if you’re eating them for dinner or an appetizer. Pierce the potatoes a few times with a fork then rub the outsides with a small amount of extra virgin olive oil. Place them onto 2 foil-lined baking sheets then pop into the oven for 45 minutes to an hour, or until a skewer poked into the side of the potato slides in easily.

Set the potatoes aside until they’re cool enough to handle then slice in half and scoop out the flesh, leaving 1/4″ around the outsides to the skin doesn’t collapse. Potato skins = prepped!

Meanwhile bring 1 cup balsamic vinegar to a boil then reduce the heat and let simmer until the vinegar has thickened and coats a spoon, about 20 minutes, then set it aside to cool. The vinegar will thicken as it cools so don’t let it reduce down too much.

Note: Trader Joe’s sells pre-made balsamic drizzle, and I know I’ve seen a few other brands at Whole Foods, and while decadently delicious it does contain sulfites. Just FYI in case you are sensitive/concerned about that!

Next, turn your attention back to the spuds. After scooping the potato out of the skins, mist or brush the cut side with extra virgin olive oil then season generously with salt and pepper. Then, fill ‘er up with a heaping 1/2 teaspoon pesto.

I like making homemade pesto in the summer when my herb garden is overflowing (here’s my recipe) but in the off season I see no harm in buying pre-made. Especially when the ingredient list includes all the items I’d add anyway.

Turn the oven up to 450 degrees then bake the pesto-filled skins for 7-10 minutes, or until the potatoes are golden brown. I like baking the skins with just the pesto in them as it really intensifies the flavor. YUM!

Next fill the skins up with the rest of the Caprese-inspired ingredients – 1 pint sliced grape or cherry tomatoes (I can’t wait to plant a few sweet 100 cherry tomato plants this year!) and 8oz mozzarella pearls.

Mozzarella pearls are exactly what they sound like – tiny balls of fresh mozzarella that look like pearls. Love ’em. They’re too so easy to pop! If you can’t find mozzarella pearls just buy an 8oz ball of fresh mozzarella and chop it up.

Next, pop the potato skins under the broiler until the cheese has melted, being careful not to burn the skins.

After they come out of the oven, gooey and warm, drizzle the tops with the reduced balsamic vinegar and a sprinkle of freshly chopped basil, which really drives the mouthwatering Caprese flavors home.


Recipe Summary

  • 10 small red potatoes, thinly sliced
  • 10 baby carrots, sliced
  • 1 large green bell pepper, chopped
  • ½ Vidalia onion, chopped
  • 3 cloves garlic, chopped
  • 2 cups baby spinach leaves
  • ¼ cup shredded smoked Gouda cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup shredded sharp Cheddar cheese
  • salt and pepper to taste
  • 1 (14 ounce) jar vodka marinara sauce

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.

Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.

Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.


Healthy Summer Sides

Find healthy summer side dish recipes like macaroni salad, potato salad, corn and grilled vegetables from your favorite Food Network chefs.

Related To:

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

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Photo By: Tara Donne ©Food Network

©Food: Jaime Kimm Prop: Marina Malchin

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Kana Okada ©2012, Kana Okada

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

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Healthy Summer Pasta Salad

This all-American pasta salad gets a healthy boost from summer's vegetable bounty. Don't limit yourself to just tomatoes, corn and zucchini — string beans and cucumber could also find a happy home here.

Grilled Zucchini Rolls with Herbs and Cheese

Two Bean Salad

Shaved Summer Vegetable Salad

Healthy Chopped Slaw

Middle-Eastern Eggplant Rounds

Pesto Potato Salad

Ratatouille Panzanella Salad with Herb-Parmesan Dressing

Charred summer vegetables have never looked &mdash or tasted &mdash better, thanks to Bobby's 5-star recipe. Drizzled with an aromatic dressing and tossed with toasty pieces of ciabatta, this salad is one you'll have on repeat all season long.


"Rich, decadent, delicious and out of this world. I didn't need to make a single substitution it was perfect as written."

© 2021 Discovery or its subsidiaries and affiliates.

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Roasted Baby Potatoes with Pesto by The Organic Kitchen

These roasted potatoes with pesto make a simple side dish with a vegan, dairy free, Whole 30 option!

More Vegan Pesto Dinner Recipes:

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Pesto-Potato Rolls - Recipes

Parmesan & Pesto Potato Swirls

3 pounds yukon gold or russet potatoes, peeled and cut into 2 inch pieces

1-2 teaspoons sea salt, to taste

¼ cup whole milk or half & half

1 cup shredded parmesan cheese

4 tablespoons pesto*, extra for drizzling

extra virgin olive oil, to thin pesto for drizzling

1. Place potatoes in a medium-large pot and cover with water. Bring to a boil, then reduce to simmer and cook until potatoes are very tender, 15-20 minutes. Drain well and return to pot.

2. Add butter, sea salt and milk (start with 2-3 tablespoons) and mash with a potato masher till smooth and fluffy. Stir in parmesan and pesto. Add more milk as needed - the amount will be determined by the density of your potatoes. Also, for swirling, you want the mashed potatoes fairly loose but not runny.

3. Butter 8-10 small dishes or ramekins. Insert a large star tip into a medium size decorating bag (available at craft stores, kitchen stores and many Super Walmart's in the cake decorating section), Alternatively, cut a small snip off of the corner of a large heavy-duty zippered plastic bag and insert a large star decorator tip. I use a Wilton 1M and spread the points just a bit to make the opening larger. I prefer the decorating bags as they are much stronger and potatoes can put a lot of pressure on the bag.

4. Place the decorator bag or zippered bag with the tip inserted into a deep, narrow bowl with tip end down. Folding top edges over the rim of the bowl, fill bag about 3/4 full with potatoes. Twist the top of the bag a few times to enclose potatoes and pipe into small bowls, as equally as possible. Bake at 350˚F for about 10-15 minutes or until warmed through and just starting to brown. Combine 2 teaspoons extra virgin olive oil with 1 teaspoon of pesto. Drizzle swirls with the pesto mixture Serve immediately or allow to cool and freeze, uncovered. When frozen wrap well with plastic wrap or foil.


50 Things to Make With Pesto

How to make pesto:
Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated Parmesan.

1. Pesto Meatballs Mix 1 pound ground turkey with 1/2 cup each breadcrumbs and pesto, and 1/4 cup each milk and grated Parmesan. Form into small balls. Cook in a nonstick skillet with olive oil, 10 to 12 minutes.

2. Meatballs in Pesto Cream Make Pesto Meatballs (No. 1) cook until just browned, then add 1 cup chicken broth and 1/4 cup pesto and simmer until tender. Stir in 1/2 cup cream and simmer.

3. Pesto Burgers Make Pesto Meatballs (No. 1) but form into patties and grill. Serve on toasted ciabatta rolls with pesto, mozzarella, tomato and arugula.

4. Pesto Pizza Split a loaf of French bread and brush with pesto. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

04_BLT_051.tif

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

5. Italian BLT Spread pesto mixed with mayonnaise on toasted bread fill with crisp pancetta, sliced tomato and arugula.

6. Pesto Fritters Mix 1 cup each ricotta and chopped spinach, 1/2 cup flour, 1/4 cup each grated Parmesan and pesto, and 1/2 teaspoon baking powder chill 30 minutes. Deep-fry tablespoonfuls in 350 degrees F vegetable oil until golden, 4 minutes. Serve with marinara sauce.

08_Bread_084.tif

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

7. Pesto Butter Mash 3/4 cup pesto into 4 tablespoons softened butter.

8. Pesto Corn Grill or steam corn, then brush with Pesto Butter (No. 7). Sprinkle with Parmesan.

9. Pesto Sweet Potatoes Bake sweet potatoes at 425 degrees F until tender, 40 minutes. Quarter lengthwise and spread with Pesto Butter (No. 7).

06_Tortellini_024.tif

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

10. Pesto Cream Tortellini Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated Parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.

11. Ricotta-Broccoli Pasta Toss 1 pound cooked orecchiette with 1/2 cup each pesto, ricotta and grated Parmesan. Add 1 bunch chopped steamed baby broccoli.

12. Baked Pesto Gnocchi Toss 1 pound cooked gnocchi with 3 tablespoons pesto and 1 tablespoon softened butter in a baking dish. Sprinkle with grated pecorino and broil until golden.

13. Tuna–White Bean Pasta Cook 1 sliced garlic clove in a skillet with 3 tablespoons olive oil, 1 minute. Stir in 1/4 teaspoon red pepper flakes, 1 can each drained tuna and white beans, and 1/4 cup pesto. Toss with 12 ounces cooked spaghetti and some torn basil.

14. Pesto Primavera Salad Toss 12 ounces cooked gemelli or penne with 4 cups sliced steamed vegetables, 1 cup diced mozzarella, 3/4 cup pesto and 1/4 cup grated Parmesan. Top with toasted sliced almonds.

15. Potato-Pesto Pasta Cook 1/2 pound cavatelli and 1/2 pound chopped peeled russet potatoes in boiling water until tender, 8 to 9 minutes. Drain and toss with 1/4 cup pesto and some of the cooking liquid.

16. Calamari-Pesto Pasta Make Potato-Pesto Pasta (No. 15). Saute 1 pound calamari in a skillet with olive oil, 3 to 4 minutes. Toss with the pasta.

17. Pesto Mussels Saute 4 sliced garlic cloves in a pot with olive oil until golden, 2 minutes. Add 2 pounds mussels and 1 cup white wine cover and cook until the mussels open, about 4 minutes. Stir in 3 tablespoons pesto.

18. Pesto-Clam Linguine Make Pesto Mussels (No. 17), using clams instead of mussels. Add 1/2 teaspoon red pepper flakes. Toss with linguine.

19. Pesto Green Beans Toss 1 pound steamed green beans with 3 tablespoons pesto and the juice of 1/2 lemon.

20. Pancetta-Pesto Peas Cook 4 ounces diced pancetta in a skillet with olive oil until crisp remove with a slotted spoon. Add 1 bag frozen peas and 1 cup water to the skillet simmer until tender, 10 minutes. Stir in 3 tablespoons pesto and heat through.

09_Orzo_085.tif

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

21. Pesto Orzo with Peas Make Pancetta-Pesto Peas (No. 20). Stir in 1 1/2 cups cooked orzo and 2 tablespoons grated Parmesan.

22. Pesto Potato Salad Cook 2 pounds quartered new potatoes in salted boiling water until tender, 10 to 15 minutes drain and cool slightly. Whisk 1 cup mayonnaise, 3 tablespoons pesto and the juice of 1 lemon toss with the potatoes and 1 cup diced celery.

23. Pesto Chicken Salad Whisk 3 tablespoons pesto with 1/4 cup each mayonnaise and sour cream. Stir in 4 cups chopped cooked chicken, 1/2 cup chopped celery and 1/4 cup each chopped red onion, walnuts and crisp bacon.

24. Pesto Egg Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each pesto and olive oil, and 1 tablespoon lemon juice. Fold in 8 chopped hard-boiled eggs, 1 cup chopped celery and 2 tablespoons minced red onion.

25. Pesto Tuna Salad Toss 2 cans drained tuna, 1 can drained chickpeas, 1/4 cup each chopped parsley, red onion and roasted red peppers, 3 tablespoons pesto and 2 tablespoons red wine vinegar.

26. Pesto Succotash Cook 5 cups corn, 1 cup sliced cherry tomatoes and 1/4 cup chopped red onion in a skillet with 1 tablespoon butter until soft, 5 minutes. Add 2 cups cooked lima beans and 1/4 cup heavy cream heat through, then stir in 2 tablespoons pesto.

27. Lemon-Pesto Dip Whisk 1/2 cup sour cream with 1/4 cup each mayonnaise, Parmesan and pesto, 2 tablespoons capers and 2 teaspoons each lemon zest and juice. Season with salt and pepper.

28. Pesto Hummus Mix 1 cup hummus with 2 tablespoons pesto. Top with chopped mint, toasted pine nuts and a dash of paprika.

29. Pesto Croutons Toss 4 cups bread cubes, 3 tablespoons pesto and 2 tablespoons olive oil. Spread on a baking sheet bake 20 minutes at 350 degrees F.

30. Pesto Panzanella Toss Pesto Croutons (No. 29) with 2 tablespoons red wine vinegar, 3 tablespoons olive oil, some chopped tomatoes and cucumber, sliced red onion and more pesto.

31. Pesto Salad Whisk 2 tablespoons champagne vinegar and 1/4 cup pesto. Toss with baby greens and serve with baguette toasts spread with goat cheese.

05_CaesarSalad_072.tif

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

32. Pesto Caesar Salad Whisk 2 tablespoons pesto with 1/2 cup Caesar dressing. Toss with romaine and croutons top with shaved Parmesan.

33. Pesto Quesadilla Saute 1/2 cup each sliced scallions, mushrooms and zucchini with some pesto, minced jalapenos and cilantro. Brown a flour tortilla in a skillet with butter top with the vegetables, shredded muenster and another tortilla. Flip and cook.

34. Pesto Grilled Cheese Brush 2 slices rustic bread with pesto, then sandwich with sliced cheddar or provolone. Butter the outside of the bread and cook in a skillet over medium heat until golden.

35. Pesto-Tomato Soup Cook 3/4 cup chopped shallots and some fresh thyme in a pot with butter. Add 1 large can crushed tomatoes, 1 1/2 cups water and 1/2 cup cream simmer 20 minutes. Puree, then stir in 3 tablespoons pesto.

07_Steak_078.tif

Photo by: Con Poulos ©2010. Con Poulos Photography

Con Poulos , 2010. Con Poulos Photography

36. Pesto Steak Mix 1/4 cup pesto, 2 tablespoons white wine vinegar and 1 tablespoon hot water. Grill or broil 1 1/4 pounds skirt steak brush with the pesto.

37. Pesto Frittata Cook 1 grated zucchini in an ovenproof skillet with butter. Stir in 1/4 cup chopped parsley and 2 tablespoons each pesto and grated Parmesan. Add 6 beaten eggs and cook until almost set, 3 minutes. Bake in a 350 degrees F oven until set, 15 minutes.

38. Pesto Fried Chicken Mix 1 cup milk and 1/2 cup pesto add 3 1/2 pounds chicken pieces and soak 30 minutes. Dredge the chicken in 3 cups flour mixed with 1 teaspoon each paprika, salt and pepper. Fry in 350 degrees F vegetable oil, 12 to 15 minutes.

39. Pesto Wings Marinate 2 pounds chicken wings in 1/2 cup pesto and 1/4 cup each cider vinegar, hot sauce and honey. Roast at 425 degrees F, 40 minutes. Toss with chopped basil and mint.

40. Pesto Lamb Kebabs Skewer 1 pound cubed lamb and some red onion. Brush with a mix of 1/4 cup pesto and 1 tablespoon white wine vinegar. Marinate 1 hour, then grill.

41. Pesto Salmon Cakes Mix 1 pound cooked flaked salmon with 1 cup panko, 1/4 cup pesto, 1 egg and 1 tablespoon lemon zest. Form patties cook in an oiled skillet, 2 to 3 minutes per side. Serve with tartar sauce mixed with pesto.

42. Pesto Swordfish Mix 1/4 cup pesto with the juice of 1 lemon and 1 tablespoon hot water. Spoon over grilled or broiled swordfish.