Sweet Jeanette

I have a serious crush… on pesto! I have to admit, in all my (clearing throat) years on this planet, I had never tasted the stuff until this December!

Jenn came to a Christmas party at our home with the rest of the young married Sunday School class and brought a pesto spread. Which is basically softened cream cheese, pesto and chopped Roma tomatoes. Bake it until is soft and piping hot. Oh. My. Goodness! I was hooked. She graciously let me keep the left-overs! (Did you know that stuff is good on baked potatoes too?!)

A couple of weeks ago on Twitter someone posted a link to Good Cheap Eats for a Feta and Pesto salad. I was all over that! It looked delicious but one look at the recipe ingredients and I knew my man of the house would have “issues” with that. The man calls the bread I eat “sticks-n-twigs” bread! (sorry honey). I left out the dried cranberries and sunflower seeds. Sometimes, ya just gotta make sacrifices, ya know? But here’s the recipe as Good Cheap Eats listed it:

Pesto & Feta Pasta Salad with Cranberries

12 oz. rainbow rotini, cooked, drained, rinsed and cooled
½ cup basil pesto
½ cup feta cheese crumbles
½ cup dried cranberries
¼ cup sunflower seeds

In a large bowl combine the cooked rotini and pesto. Toss well.
Add the feta cheese, cranberries, and sunflower seeds. Toss gently and serve.

So, now that I have this new found infatuation with Pesto, I'm looking for more tried-n-true recipes using it. Do you have any recipes using Pesto? I’d love to try ‘em! Leave a comment and, if you have one, a link!