Kim DeStratisPesto Spread
January 15th 2009 16:33
I apologize for yet another long absence. I meant to post so much over the holidays since there's so much cooking and baking to do, but the hustle and bustle of the holidays swallowed me whole!
Throughout the month of December I had many opportunities to make yummy things, share my homemade goodies, and open my home to friends and family which means I learned a few new tricks. Ironically my favorite new recipe is also the absolute easiest, and I love it because it's so versatile. I guess Pesto Spread is as good a name as any for it since that's all it is.
Wegman's has an awesome olive bar which I find harder and harder to pass by when I am grocery shopping since there's always something else to try. Among the many varieties of olives, hummus, fresh mozzarella, and bruchetta is pesto which is still something new to me. What do you do with pesto? It's so strong that you don't need a whole lot of it, and I'm sure there are possibilities I have yet to explore, but my crazy idea? Add cream cheese! Everything tastes better with cheese!
I spoon out about 1/8 of a cup of pesto into the container and grab a block of cream cheese. When the cheese is softened I toss it into the container and mash the two together with a fork. I don't even have to dirty a bowl!
It's great spread on crackers, and it doesn't even need to be refrigerated after being mixed. I always forget the sour cream dips need to chill before serving and usually make them way too late so this is a great alternative. But I have to say the best thing to do with this little creation is when you have a little left over, saute veggies in it!
So far I've only used zucchini because it's just so good, but I would imagine you could use anything! Just chop your veggie of choice, add it to a dry pan and scoop some of the pesto spread into the pan and cook till the veggies are soft. So good!!
Throughout the month of December I had many opportunities to make yummy things, share my homemade goodies, and open my home to friends and family which means I learned a few new tricks. Ironically my favorite new recipe is also the absolute easiest, and I love it because it's so versatile. I guess Pesto Spread is as good a name as any for it since that's all it is.
Wegman's has an awesome olive bar which I find harder and harder to pass by when I am grocery shopping since there's always something else to try. Among the many varieties of olives, hummus, fresh mozzarella, and bruchetta is pesto which is still something new to me. What do you do with pesto? It's so strong that you don't need a whole lot of it, and I'm sure there are possibilities I have yet to explore, but my crazy idea? Add cream cheese! Everything tastes better with cheese!
It's great spread on crackers, and it doesn't even need to be refrigerated after being mixed. I always forget the sour cream dips need to chill before serving and usually make them way too late so this is a great alternative. But I have to say the best thing to do with this little creation is when you have a little left over, saute veggies in it!
So far I've only used zucchini because it's just so good, but I would imagine you could use anything! Just chop your veggie of choice, add it to a dry pan and scoop some of the pesto spread into the pan and cook till the veggies are soft. So good!!
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