Think of this post as less of a recipe post (after all, it’s pesto, not rocket science) and more of an idea post—sharing something I’ve made in my kitchen recently and been able to use in a number of subsequent dishes.
Often times, our energy in the kitchen is spent laboring over a single dish, enjoyed only in the moment, and possibly in the form of leftovers the following day.
That is exactly why I love pesto so much. It can be used in so many ways. It can be a dish unto itself, but also enhance even the simplest of dishes, making them that much more special. While I have a personal affinity to traditional pesto made with basil, this is my new favorite alternative. Not only is fresh baby arugula incredibly easy to find, even during these cold winter months, it also comes pre-washed, which as we all know is the most time consuming part of making pesto anyway.
Pesto is the simplest of sauces, but probably one of the most versatile. Tossed with some fresh or boxed pasta, you have the quickest of weeknight meals…
However, that’s just the tip of the iceberg. My personal favorite ways to use pesto, include stirring it into freshly scrambled eggs in the morning, dolloping it onto homemade pizza, and spreading it onto freshly baked bread for your next sandwich or grilled cheese. You really can’t go wrong.
Other ideas, just to name a few, include adding a spoonful to your favorite vinaigrette or hummus dip, using as a garnish on vegetable or minestrone soup, or simply as an add-in to your favorite homemade meatballs.
You could even toss it with roasted winter vegetables or stir into your favorite mashed potatoes for a nice side dish! Is anyone else getting hungry?
Without further ado, here’s the recipe!
Ohhh, the possibilities…