What else can I do with a regular pesto sauce. Besides adding

Add pasta
Use on a sandwich
Mixed with mayo works really well as a grilled cheese butter sub.
Use in garlic bread

>>8877941
add shredded parm, garlic, capers, salt + pepper

I should make some pesto. Anyone have a good recipe? I feel dirty using the first one from google.

>>8878342
Just do it by taste and to the consistency you want.

In a food processor mix:
basil
pine nuts (filberts, almonds, or pistachios work too)
olive oil
salt and pepper to taste

Done.

>>8877941

Cut a nice hunk of bread.
Apply light coat of olive oil.
Apply pesto sauce.
Top with slice of tomato and a little parmesan.

Use it as a sandwich spread for turkey, ham, or chicken.

Us it to lightly coat ravioli.

Many uses.

>>8878361
Neato, will do. Thanks.
Didn't know other nuts worked too. Only reason I haven't made it yet is because I can't find pine nuts for the life of me.

>>8878365
>Cut a nice hunk of bread.
>Apply light coat of olive oil.
>Apply pesto sauce.
>Top with slice of tomato and a little parmesan.

Forgot to mention to toss it in an oven at 375 until crisp.

add capers to pesto it's amazing

>>8878366

Just make sure you get the kind that aren't salted, and the shit's the bomb.

>>8878361
You forgot the pecorino romano cheese.

>>8878366

Most pesto is made with parmesan cheese too, so add it if you want. I usually leave it out, and just add cheese to whatever I put the pesto on.

>>8878382
You're right, I did.

>>8878391

>>8877941
Use as a pizza sauce

File: 20150619_172741.jpg (2MB, 3264x2448px) Image search: [Google]

2MB, 3264x2448px

>>8878538
Pesto sauce base, mozzarella, yellow onion, chanterelles, and thick-cut black pepper bacon. Sorry for poor picture quality.

Is it possible to make a nut-free pesto? Don't particularly want to kill my roommate with a nut allergy

>>8878342
My work would add a significant amount of Parmesan and a bit of garlic to the other anon's recipe.

>>8878551
Yeah, probably. It's not like the pesto police will come get you.

>>8878569
How would it affect the taste and texture? Could I use something else?