It's really good w/ green beans...

I make Italian tuna salad. I don't have any measurements but the ingredients are tuna, a little mayo, pesto, sundried tomatoes and grated parmesan cheese. It's very good. Sometimes I add Kalamata olives, peperoncini, etc. Nice change from good old American tuna salad.

My son uses it on sandwiches or wraps (if you have a non-wheat alternative). Use it as a base for a salad dressing. Stuff chicken breasts or pork chops that you can cook on the stove top (I have an oven that is out too -- need to decide whether to repair or replace, and it is one of three things in that category right now -- it stinks).

Tomato mozzarella salad

it is really good rubbed onto fish and baked

put it under chicken skin and bake- chopped sun dried tomatoes too

Put a tablespoon into homemade vinaigrette

Pesto will keep well enough in the refrigerator if you top it off with a layer of olive oil, to help seal out air.

You can put it on slices of tomato, but you can also use it on chicken breast or eggplant.

Thanks, everyone!

Carolb, the green beans are a great idea. I have a recipe for green beans roasted with parm which has a dipping sauce I never make because I don't like it, but pesto would be a great substitute.

Love the Italian tuna salad idea, too, cookebook, and the vinaigrette, cleo (no oven for the others). Lars, thanks for the oil suggestion. If I have an oven I sometimes do chicken breast with bacon, mozzarella, and pesto, but I never thought of eggplant, thanks!

Pesto and fresh mozzarella omelet.

Big dollops in vegetable soup -- tomato based. Yum! Or Minnestroni. It would brighten up even canned tomato, minestrone or vegetable soup!

I adore homemade basil pesto on salmon : )

Ooh, yes, soup. I bet that omelet would be great, and on salmon, too. Thanks!

I find a good dollop of pesto brightens broccoli, cauliflower or zucchini soup very nicely. I also make a cream sauce for chicken breasts or pork by pan frying the meat, then towards the end of cooking I add a good size dollop of pesto and about 6 fl oz of cream. Stir together, scraping up the pan juices and simmer a little until thickened. Good with rice as a side to soak up any extra :-)

I love it in soup. Especially Minestrone.

Oh and I make a basil garlic meatball with pork. So you could just mix the pesto into the meat mix.

Its great on steak too. I normally top my grilled flank steak with it.

Get a pork filet, cut it into thinnish slices and make sandwiches with the pork and pesto. Fry them - they do stick together.

Thanks, everyone. Ha, HighColdDesert, that's what I had for dinner last night. It was good.

Islay, I don't buy pork anymore because what I can afford is factory-farmed under such hateful conditions. I do stretch the budget for locally-raised bacon, but I only use about a slice of that a month.

writersblock... I just re-read all these comments. Seems like anything and everything can be improved with basil pesto! Including a spoon : )

It's good on steamed cabbage.

Chicken slices?

Beef slices

Lamb slices..... take your pick.

Are you ready for this? On hot popcorn...it's to die for!!

Really, lisaw? I'll have to try that. Anyway, right now I'm starting to get tired of pesto, I'm afraid. :)

Me too. I thawed a 1/2 pint last week and it has been first a small side pasta dish, in a salad dressing, around the edge of a pizza under a ring of thin potato, then with mozzarella in a grilled cheese along with tomato soup with a swirl of pesto crema.

(note to self, freeze in ice cube trays or flat pack thin so it is easy to just beak off what I need) I always did that in the past but must have been hurried.

Two tablespoons left. I'll use it in one of the veggie SpringRolls I'm making Sunday.

I have learned to buy those little bitty plastic containers that they use in restraunts for things like tartar sauce and salad dressings. One container will do spaghetti as a side for 2 or 3....and if you have more people or another use, just thaw another containre.

Same here linda. I get the ones with the lids and and they work great in the freezer (when it's working for you.)

writersblock - trust me, put your hot popcorn, buttered or not, doesn't matter, in a brown paper bag, add a big heaping tbs of pesto & shake to mix it all over. Soooo good!!

Thanks, lisaw. I'll have to try that next time, but we've managed to work our way through most of what I didn't give to neighbors.

When I'm able to freeze I always do ice cube trays, then put the frozen pesto in a freezer bag. With a properly working freezer that works for me.

Take a look at my St Pat's Day post.

The green sauce you see there is in fact pesto with mustard mixed 3 to 1.

Really good for corned beef.

dcarch.

Oh, what a good idea, dcarch!

Here is a recipe you might like to try:

https://kalynskitchen.com/easy-recipe-for-baked-pesto-chicken/