If all else fails, you can have pesto. Honestly. You can make a whole bunch of it and freeze it or store it and use it for a last minute meal, off the top of my head:
– Pesto pasta. Just stir into cooked pasta, you can also add any vegetables you have in the house.
– Use to marinade chicken and bake, or pan fry chicken and serve with pesto.
– Cook with any white fish. Put fish on a large square of aluminium foil, top with pesto, fold the aluminium foil around it to make a little pouch and bake for 20 minutes.
– Pesto mini-pizzas. Top french bread with pesto and top with any left over meat or veggies and some mozzarella. Bake at 350 for 10 minutes, or until mozzarella bubbles
– Have spare ground beef/turkey, chicken? Add some pesto and form into meatballs. Cook in the frying pan.
– Pesto cheese and tortillas make pesto quesadillas (if you have any meat or vegetables, add them too)
– Marinade lamb chunks to make lamb kabobs
– Add chicken stock to make a nice vegetable soup base. quite nice with chicken or broad beans.
This is a great adjustment to classic pine-nut pesto (as I quite like almonds and they are handy). It is also the kind of recipe where you can make it your own. Really like garlic? Add some extra. Basil? Go for it. As long as you don’t add more nuts – which makes it really gritty – or oil – which turns it into mayonnaise – you are all set! Enjoy 🙂
Basil Almond Pesto
- 50 g plain almonds
- 50 g parmesan cheese, grated
- 1 big bunch of basil (large handful)
- juice of 1 lemon
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 1-2 tbsp water
In a food processor, pulse almonds until the size of breadcrumbs.
Add remaining ingredients, except water, and blend slowly until it is pale green
Add water, as much as you like, to make the consistency smoother. Start with 1 tbsp. Remember it should be a bit thick.
Serve with any of the above suggestions and go “mmmmm” 😉