Inspiring ways to use pesto
We're yet to discover many things that our pestos don't complement, but if you've only ever enjoyed pesto with pasta, you're missing out on so many great experiences. Whilst we draw the line at pesto ice-cream (yep, it really is a thing) we've got a few suggestions to help expand your repertoire.
As an ingredient
Try thinking of pesto as an ingredient rather than just a sauce. Add a dollop or two to your tried and tested recipes - everything from mashed potatoes, garlic bread, roasted parsnips and scrambled eggs - and see how they are instantly transported to a whole new level.
In quirky contexts
Pesto popcorn? Don't judge it until you've tried it.
OK, we know this sounds a bit cheffy, but they're crazy-simple to make and offer a great way to add a flavourful finish to your pan-seared fillet steak, smoked mackerel or roasted fennel.
As a stuffing
Stuff a little pesto into your chicken breasts, pork tenderloin or grilled red peppers and you'll surpass your dinner guests' already high expectations.
As a topping
We love using it as a topping to grilled portobello mushrooms or pizza. Spreading pesto generously on flatbreads, bruschettas and focaccia takes them from the great to the sublime.
As a marinade
Did you know that pesto makes a surprisingly good marinade? Try it out next time you're rustling up your special-occasion rack of lamb, chicken skewers or baked cod.
As a baking ingredient
If you're into your baking (and who isn't these days?) consider utilising a little pesto next time you're making your famous cheese straws, pinwheels or puff pastry tarts. Your carb-hungry friends and family will love you even more.
In dips and salad dressings
Guilty of resorting to the same tried-and-testing salad dressings and dips? Us too. Try mixing a little pesto into those lovely but tired recipes and it will make them feel as fresh as a daisy.
As a garnish
Finally, use a little of our pesto as a garnish on your signature pea soup, seafood risotto or BBQ'd corn and you'll have added a whole new dimension to the experience by doing little more than twisting a lid.
There really are few things that can't be improved with a bit of salt and pesto.