Pesto has so many different uses! Earlier this week we aired a Halibut Pesto Kabob recipe which demonstrates a different use of pesto from the traditional approach of mixing it with pasta, and here now a few more suggestions.

Pesto is an all-purpose, flavorful addition to almost any meal.  It can serve as a dip alongside a toasted baguette, a spread on any sandwich (especially delicious with tomato, fresh mozzarella, sundried tomato and/or roasted red peppers!), a sauce to coat any pasta dish, a marinade for chicken and vegetables, or even atop your favorite fillet of fish. The versatility and simplicity of pesto are part of its many appeals.  Traditional basil pesto is a simple five ingredient no cook recipe that can be made in advance in large quantities and only takes a few minutes to throw together. Pesto packs a bold flavor and generally embodies a thicker paste-like consistency.  A great tip to turn pesto into more of a sauce and less of a paste is to mix it with about a ½ cup reserved pasta water to thin out the mixture.  

If you want to create a non-traditional pesto, substitute basil for fresh arugula, fresh spinach, quartered artichoke hearts, or sundried tomatoes (or any combination of these ingredients).  You can even substitute the pine nuts for your favorite nut such as walnuts or toasted almonds.  Having this easy-fix homemade recipe on hand will help you add bold and delicious flavor to any meal.

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Video: Halibut Pesto Kabobs [Good Bite]

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