How to add pesto to Italian dishes

Many people think of Italian food as simply pasta with loads of rich tomato sauce, topped with thick layers of cheese. Although a number of favorite Italian dishes contain tomato sauce, not every dish is made this way. Many recipes use a lesser known favorite Italian topping – pesto.

Pesto is a sauce or spread typically made from fresh basil leaves, parsley, olive oil, garlic, salt, toasted pine nuts and freshly grated Parmesan cheese. Some chefs may substitute walnuts for the pine nuts, or a different variety of hard cheese. However, regardless of the recipe, the result is the same: a rich, green spread that is intensely flavorful and which can be used as a substitute for tomato sauce in almost any Italian dish.

If you’re looking for a change of pace for your homemade pizza, spread some pesto on your dough instead of tomato sauce and then add your usual toppings and cheese. The result is a rich, nutty flavor that is distinctly more delicate than a pizza made with tomato sauce. Combine it with tomato sauce to pack a powerful flavor punch. Pesto can also be spooned over warm pasta, creating a pasta sauce that is deliciously decadent. A little goes a long way, so one or two tablespoons per serving should be adequate. Just gently toss to coat, and you’ll have an appetizing main course.

Pesto keeps well in the refrigerator and can be frozen indefinitely. Although originally made with a mortar and pestle, modern day pesto is whipped together in the food processor in a matter of minutes. If you’ve never had pesto before, look for a container in your fresh deli case, or consider making your own. It is a mouth-watering sensation!