Whether you buy pesto or make your own, it’s just too good to let any go to waste. Choose one of our six tasty ideas to make the most of any leftover pesto.
1. Save for later
Pesto freezes well. If you’ve only used a quarter of a jar for your dinner, reseal it and pop it in the freezer– no need to decant into another container.
2. Quick soup
Heat leftover roasted, steamed or boiled veg with low-salt vegetable stock and blend with a dollop of pesto for a delicious 5-min soup.
3. Gluten-free toastie
Spread a slice of gluten-free bread with pesto. Add a little reduced-fat grated cheese and some sliced tomatoes, then top with another slice of bread before popping in a sandwich toaster (or cook on both sides in a frying pan sprayed with oil).
4. Gluten-free frittata
Prepare a simple frittata with cooked, sliced potatoes, chopped spring onions, spinach leaves and seasoned beaten eggs, adding a spoonful of pesto before cooking. Serve with a salad of your choice.
5. Healthy lunchbox
Make a speedy salad with leftover cooked rice, spelt, canned lentils or beans, mixed with a generous spoonful of pesto and a squeeze of lemon. Scatter over mixed leaves.
6. Speedy dip
Blend a can of drained cannellini beans with some pesto and a glug of olive oil for a creamy hummus-like dip. Serve with carrot sticks.
Recipes using pesto
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