Three organic pestos - countless possible uses
Our organic pestos in the following flavors Genovese, Rosso and Calabrese are true all-rounders thanks to their special creaminess. Whether as a spicy base for pasta, extra flavor in soups or a hearty note on fresh bread – these three pestos not only impress with their 100% natural organic ingredients, but also with their wide range of uses.
But what should you do if some pesto remains in the jar after cooking?
We’ll show you how to cleverly use and use up leftover pesto – without wasting a single spoonful.
For particularly creamy moments: our three taste talents
To the Pesto alla Genovese
7 creative ideas for pesto leftovers
Pesto – and we immediately think of pasta. But our creamy organic pestos are so much more than just a quick sauce for pasta. Let us surprise you with how you can creatively use our three types of pesto – Genovese, Rosso and Calabrese – and enjoy every last blob.
Whether for dipping, seasoning or refining your dishes – here are our best ideas for creative moments of indulgence with Byodo pestos.
1. on bread - a classic rethought
A spoonful of pesto on fresh ciabatta or homemade bread is quick to prepare, but with a few ingredients it becomes a real highlight.
- Pesto alla Genovese goes perfectly with goat’s cheese, sun-dried tomatoes and rocket.
- Pesto Rosso harmonizes particularly well with mozzarella, avocado and a few squeezes of lemon juice.
- Pesto Calabrese adds a tasty spiciness to classic cheese sandwiches in particular – ideal with hard cheese or salami.
2. in the dressing - fresh taste for salads
Pesto also adds fresh flavors to salad dressings:
Simply mix 1-2 tablespoons of pesto with a little vinegar, lemon juice and extra virgin olive oil until smooth and your quick dressing is ready.
- Pesto alla Genovese is particularly suitable for green salads.
- Pesto Rosso adds a fruity note to pasta salads or couscous.
- Pesto Calabrese adds a spicy flavor to your potato or lentil salad.
3. in a dip - ideal for your snack
Our pestos can also be the ideal basis for quick dips:
Simply mix the pesto of your choice with a little yoghurt, cream or vegan crème fraîche until smooth, refine with fresh herbs or onions and enjoy with grilled vegetables, baked potatoes, potato wedges, tarte flambée or as a side dish for barbecues.
4. in soup - as an aromatic accompaniment
A dollop of pesto gives your soup a more intense flavor – simply stir into the soup and enjoy.
You can refine various soups with the pestos. Pesto alla Genovese, for example, gives your potato soup a Mediterranean touch. The pesto rosso, on the other hand, is suitable for carrot soup due to its fruity flavor. A pumpkin soup can be perfectly seasoned with Pesto Calabrese.
5. on the pizza / pinsa - for an Italian taste
Pesto is the perfect base for a spicy, aromatic pizza or pinsa.
Simply spread 1-2 tablespoons of pesto of your choice evenly over the dough and pre-bake for a few minutes.
Then top with any ingredients you like, such as rocket, burrata, sun-dried tomatoes, goat’s cheese, mushrooms, salami, pepperoni or even fruit such as grilled peaches.
6. at breakfast - the surprising pleasure
Whether on bread rolls, in omelettes, with breakfast eggs or as a topping for avocado toast – you can also give your breakfast that extra kick with pesto.
Fried eggs and smoked salmon benefit from the spicy taste of Pesto alla Genovese, while Pesto Rosso gives your breakfast bagel with cottage cheese a fruity note.
7. in vegetables - as a creative filling
Leftover pesto is also ideal for fillings in vegetables such as zucchinis, peppers or mushrooms.
Simply mix the pesto of your choice with feta, nuts, quinoa or any other ingredients, fill the vegetables with it and then bake them (baking time depends on the type of vegetable).
The stuffed vegetables are perfect as a vegetarian main meal or as a side dish.
Store leftover pesto correctly
To be able to enjoy leftover pesto for longer, you should store it correctly:
- In the fridge: Pesto will keep for up to 1 week in a tightly sealed jar.
- Cover with olive oil: This keeps the color of the pesto longer and the taste more intense.
- Freeze: The pesto can also be frozen in portions in ice cube trays and defrosted again as required.
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