Recipes with pesto
How to use up leftover pesto
- Pesto chicken
Mix 2 tbsp pesto with 1 tbsp each lemon juice and olive oil. Put a chicken breast between baking paper and flatten to 1cm with a meat tenderiser or rolling pin. Coat in the pesto mix and leave for 2-3 hours in the fridge. Heat a griddle pan until smoking, then cook for 4-5 minutes on each side until cooked through.
- Pesto-topped fish
Heat the oven to 200°C/180°C fan/gas 6. Mix 3 tbsp pesto with 1 tbsp olive oil, the zest of 1/2 lemon and a handful of breadcrumbs. Put 2 fillets of sustainable white fish on a baking paper-lined baking sheet. Top with the pesto and slices of lemon, then bake for 10-15 minutes until the fish is cooked and the breadcrumbs are golden.
- Pesto potato salad
Mix fresh mayonnaise with 1-2 tbsp pesto and the finely grated zest and juice of half a lemon, then season to taste. Use to dress steamed new potatoes with chopped fresh mint.