Hi There,

Cooking chicken breasts or better yet, chicken thighs. I baked chicken thighs in the oven @ 350 for 20-25 minutes, added the pesto and cream with some pasta (angel hair cooks the fastest) and it was a wonderful meal.

Yesterday I made a dip using 1/2 sour cream and 1/2 mayonnaise added about 2 tablespoon of pesto and it came out great. It made about 6-8oz containers.

Last week I took Tilapia Fillets coated one side with pesto, baked in the oven for 10 minutes or cook on stove, flipping first, adding the pesto on the other side (cooked side). It was really nice and stayed on for the duration of the cooking process.

My Aunt took pork chops, covered in pesto and dredged them in Penko (Japanese breadcrumbs) and baked them in the oven. You can fry them too, just like you would bread them. Little oil in a deep skillet, 5 minutes or less on each side depending on thickness.

If you have any pesto left over, buy some store bought pizza dough, spread pesto on it, and top with your ingredients. I like chicken, tomatoes, bacon and red onion, covered with Mozzarella cheese. Works well with the Sun Dried Tomato Basil too.

Hope these have all helped with the use of this flavorful sauce. Love to hear your feedback.

Happy Pesto Cooking

Heather