Using the Pesto

Now that we made the pesto, it's time to use it. To start with, we made a simple soup for lunch.

Combine some chicken broth, leftover cooked rice, a can of tomatoes and stir in some pesto. (And throw in some leftover cooked lamb because someone doesn't care for vegetarian meals.) Oh, and it will need plenty of salt and pepper.

We tried a variation of an alfredo sauce which I'll call Pesto Alfredo. (We'll stick with our regular alfredo sauce, but this was a nice experiment.) Just cook some onions and garlic in some olive oil, stir in some pesto, heavy cream and grated Parmesan. Salt and pepper to taste and mix with pasta.

Since it was time to leave on our long road trip, I stuck the remainder in the freezer. Hopefully I'll remember to get it out again while it's still good. What should I make next? 

This site has a lot of great ideas:

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  Easy Pesto Pasta

• Baked Frittata with Pesto, Roasted Tomatoes, & Goat Cheese

• Chicken Pesto Pasta

• (No-Rise) Slow Cooker Basil Pesto Bread

• Sun-Dried Tomato Prosciutto Pesto Pizza

• Caprese Grilled Cheese Sandwich with Arugula Pesto

• Baked Tilapia with Spinach Pecan Pesto

• Pesto Pita Pizza

• Baked Brie Cheese with Sundried Tomatoes and Pesto

• Shrimp Linguine with Lemon Artichoke Pesto

• Salmon Pesto Pasta

• Sour Cream Pesto Dip with Prosciutto Dippers

• Vegan Pesto Tofu Pasta

• Dairy-Free Dill Pesto

• Grilled Chicken Margherita

• Pesto Chicken Gnocchi Soup 

• Cheesy Pesto Pull-Apart Bread

• Baked Basil Pesto Chicken

• Chicken Pesto Roll-Ups

• Pesto Lasagna Roll-Ups

• Pesto Quinoa Salad

• Pesto Zucchini Noodles with Chicken

• Turkey Pesto Sandwich

• Creamy Avocado Basil Pesto Spaghetti

• Pesto Fried Rice

• Pesto Stuffed Chicken (with Cream Cheese)

• Pesto Pasta with Green Beans and Potatoes

• Chicken Pesto Pizza

• Homemade Pesto Chicken Meatballs