Pesto

I made some basil walnut pesto on Tuesday for some Caprese sandwiches. They were fantastic, but I have a lot of pesto left over.

I have added it to pasta with a little butter, tossed it with gnocchi, stuffed it into breaded chicken breasts with some fresh mozzarella and roma tomatoes with lemon wine-butter sauce on top, but I'm having a brain-fart on what to do with the rest of it. I want to use it up before it goes rancid, obviously. :)

What are your favorite uses for pesto?


Basil-walnut pesto

1 cup packed fresh basil leaves
1/2 cup walnuts, toasted
basil-infused oil, to taste and consistency preference
Kosher salt, to taste
2 fresh garlic cloves, pressed
ground peppercorns, to taste

Mix basil and walnuts in food processor or chopper, add garlic, add oil, salt and pepper.
Very easy. Very good.

Caprese Sandwiches:

Pitas or flatbread or focaccia, drizzled with a little olive oil, sprinkled with some italian seasonings and fresh grated parmesan cheese, toasted.
Brush non-seasoned side with balslamic vinegar.
Spread with pesto
fill with a slice of fresh mozarrella, roma tomatoes, and some baby greens if you like them.

I should have taken pictures, because they were beautiful. :)