Warmed Thai Basil Zucchini Pasta

With an unexpected batch of pesto sitting in my fridge yesterday, I decided to asked you guys what I should do with it.

At the end of the day we’d come up with over 20 ways to use it up, just in time for me to prep dinner!

  • Eggs with toast
  • Spread on chicken and grill
  • Toss with pasta
  • Veggie dip
  • Pizza sauce
  • Freeze it in an ice cube tray and use for later
  • Spread on cooked salmon with a sprinkle of chopped nuts
  • Mix with hummus for added protein (or add to avohumocado)
  • Sandwich spread
  • Pinwheel wraps
  • Thin out to make salad dressing
  • Add to mayonnaise for a tangy mayo
  • Mix in with chickpeas and sun dried tomatoes for a quick bean salad
  • Mash with 2 hard boiled eggs and use as you would egg salad
  • Add to cooked mashed potatoes
  • Stir in with melted dairy-free cheese for a creamy sauce
  • Add to vegetable soup
  • Coat veggies and roast them
  • Add lemon juice and use as a marinade
  • Cook with wild rice
  • Mix in with meatloaf before baking

On top of that, I remembered a couple of pesto based recipes I’d enjoyed in the past – it’s amazing how quickly I forget what’s up on the blog.

Green Eggs No Ham

Green and Clean Pesto Lentil Patties

Pumpkin Pesto Pasta

Makes me wish I had made more pesto so I could make everything?!

Good thing it’s so darn easy to make :)

After a healthy dose of indecisiveness and a pantry inventory check to see what I could actually make, I landed on pasta.

But not just any pasta… (because to be honest, I didn’t have any in the house) zucchini pasta!

Enjoying this for dinner last night was the perfect way to end a surprisingly fantastic day.

Have a fabulous Friday, everyone!


In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.

More Like This