What is your favourite meal using green pesto?

Question

I always cook pasta with Bird's Eye Garden Peas, drain and plonk lots of Tesco green pesto on top!

Answer 1

definately spaghetti bolognaise

Answer 2

Mine has to be any type of pasta with pesto, raw mushrooms and low fat smoked sausage. Oh and if I'm feeling naughty, maybe some grated cheese on top too.

This is delicious served hot or cold.

Answer 3

Hummus as a dip or in a sandwich, sauteed chard with Seitan (Wheat Meat/Vital Wheat Gluten) and roasted corn, Porridge made from Bulgur, Millet, Barley and Amaranth (Whole grains have good protein, especially Amaranth), I like to snack on pistachios and Medjool dates. Many forms of tofu need some altering to become more palatable. I'm not a huge fan of tofu but, tofu can make some amazing dishes like miso soup with tofu and seaweed or Age Dashi Tofu. Try "Tofu Scramble" Ingredients: *Tofu (However much you think you can eat) *Vegetables to your taste (I like sparse amounts of onions, peppers and mushrooms) *Spices to your taste (whatever you like - I like miso paste, black pepper, indian black salt, turmeric and garlic) *Texture (Sometimes vegan bacon bits and sunflower seeds- it's up to you) Start by heating tofu and vegetables (in a pan) until the water/liquid has come out of the tofu and vegetables (if using dried leaves this would be a good time to add them). When you feel all the water/liquid has leached out just remove pan from the heat and pour off the liquid by tilting the pan while holding the cover to prevent tofu and veggies from escaping (do whatever you want with the liquid). Add spices and/or whatever else you want, saute a while longer and enjoy!

Answer 4

Cheese on Toast!
I ran out of branston recently and used some really nice fresh rocket pesto instead - was fantastic, never going back to pickle again!

Answer 5

I very rarely use pesto as an ingredient .... I eat it straight out the jar! But stirred into freshly cooked pasta it's yum.

Answer 6

I like to put green pesto onto of Tiliapia fillets and broil it.

Answer 7

To start with, I make my own pesto :) loads tastier, and it freezes great (easy to make to with a blender: a load of basil leaves, handful of pine-nuts, handful of grated parmesan, 2 good pinches of salt, 1 clove garlic, blend blend blend adding 1/2 glass of olive oil)
Then I use it in:

1. pasta. Linguine (flat spaghettis), add green beens in the salted cooking water 3 min before end (check package of pasta to know), then seasoned with pesto. Add some cooking water to the pesto, otherwise its too thick.
2. in soup. A good veggie soup is 1000 times better with a spoonful of pesto
3. on chicken or fish - cook on one side, salt lightly, turn, and add a spoon of pesto on each fillet - cover and cook on medium 5 min longer....

Ecco fatto!!!

Bon appétit.

Answer 8

I love ciabatta bread butties spread with pesto and filled with buffalo mozzerella, Parma ham and juicy tomatoes.

Answer 9

mixed with bread crumbs place on top of salmon darnes and baked in oven mmmmmmm!

Answer 10

I like it with my whole wheat penne pasta, mixed with some tomato basil pasta sauce, mushrooms, pine nuts, and spinach.

YUMMMM...!

Answer 11

pesto chicken sandwich with chabatta bread is pretty good.