Happy Independence Day. While many of you have been seeing red, white and blue this weekend, all I’ve been seeing is green. After making two jars of pesto on Friday, I’ve been busy finding ways to incorporate it into our meals. The following are the three ways I’ve used the pesto so far. All very simple and all very delicious. A delectable dip, a satisfying sandwich, and a perfect pasta. I hope you’ll give these a try the next time you have a jar of fresh homemade pesto this summer.
Goat Cheese and Pesto Dip – a made by mike original
In the bowl of an electric stand mixer add a 4 ounce log of your favorite goat cheese, 1/4 cup of homemade pesto, and a teaspoon of fresh lemon juice. Beat for several minutes until all the ingredients are well combined. Serve with pita chips.
Italian Grilled Cheese with Pesto – a made by mike original
Split a ciabatta roll. Layer the bottom with three thinly sliced pieces of genoa salami. Next, add a layer of sliced fresh mozzarella cheese. Slather two tablespoons of homemade pesto on the underside of the top piece of ciabatta. Once the sandwich is assembled, drizzle the top with olive oil and grill until the roll is golden and the cheese has melted. Cut in half and enjoy.
Pasta with Pesto, Potatoes and Green Beans – Everyday Food Magazine
The best thing about this dish, besides its wonderful taste, is that it’s a one-pot-dinner. Greg was particularly fond of this meal. And not just because he only had to clean the single pot. Click here for the pasta recipe. And here’s the link for the pesto recipe.