Presto....Pesto!

Do you like pesto? I have found that not all prepared pestos are equal. That is why I am always anxious for the herb garden to start producing basil plants that are worthy of many containers of pesto both to use immediately or put in the freezer for later use. If I don't have any in the freezer, my fave prepared is Buitoni pesto that is find in the refrigerator case at the grocer. This, in my opinion, is the closest to homemade. In another month, mine will look like the picture at the top!
But, other than serving pesto over pasta, what else can you do with it?

I have made bruschetta by spreading a little pesto on a toasted baguette and topping with a chopped tomato or sun dried tomato mixture and sprinkling with shredded mozzarella. Go into a 375 degree oven to melt the cheese and you have an easy and delicious appetizer.

Or how about spreading 2 Tbsp of pesto on each side of a steak (per steak) and grilling them. Pesto is also nice served on the side of a London broil. Make Pesto Coleslaw! Combine 1 cup sour cream, 1 tablespoon white-wine vinegar, 1/4 cup pesto, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Add 1-pound package coleslaw mix; toss. This will serve 6 and pairs nicely with that steak!

Make croutons! Combine 2 tablespoons softened butter and 2 tablespoons prepared pesto in small bowl. Cut a small baguette into cubes and toss with butter and pesto mixture. Spread on a parchment lined baking sheet and toast in a 375 degree oven until toasted and crunchy. Toss in with a crunchy romaine and tomato salad. These are also nice served with a Caprese salad. Slice fresh, ripe tomatoes and line a platter alternately with the tomatoes, sliced mozzarella and basil leaves. Add a few croutons to the platter. Great summer starter! Enjoy.....