From herbed butter to an instant dip, this classic Genovese sauce perks up more than pasta. Lorna Wing shows us how.
Mix a heaped tablespoon of pesto into 50g softened butter, season well, spoon onto foil, roll into a cylinder and chill until firm. Cut into discs and use as an instant sauce for steaks, add to hot pasta, or tuck into a sliced baguette as a garlic butter swap.
Swirl a few teaspoons of pesto into mayonnaise, plain yoghurt or sour cream and serve with crisp raw carrots, cucumber, peppers or radishes for dipping. If using yoghurt, it also makes a tenderising marinade for meats and poultry strips.
Spread pesto onto rectangles of baked puff pastry, top with paper-thin courgette or new potato (skin-on) discs, brush with olive oil, season and sprinkle with parmesan, feta or cheddar. Bake at 200°C for 6-8 minutes or until the vegetables are tinged golden and tender.
Rub large flat mushrooms all over with olive oil, spoon some pesto on the insides, place on a baking tray and roast at 220°C for 15-20 minutes until soft and juicy. Delicious with some crusty bread or with a grilled steak.
Food expert Lorna Wing teaches cookery online via WhatsApp to tech-savvy teens doing their Duke of Edinburgh’s Award, plus others wanting an essential life skill and kitchen confidence. Prue Leith, Rick Stein and Delia Smith all think what she’s doing is brilliant. www.lornawingcookery.co.uk 020 8871 2507