Pesto is a great flavor enhancer for Passover and all-year round…
Pesto is easy to make and easier to buy (where available) and helps create some super flavorful dishes. I use it on Passover and all-year round. It freezes well too. I like to freeze it in 1-cup serving sizes so I can whip it out and use it as a dip, marinade, or topping at any time.
Here are some great ideas on how to use Pesto during Passover:
Pesto Grilled or Baked Chicken: Marinate chicken pieces, boneless breasts or thighs in pesto. Remove from marinade. If baking, place chicken in a roasting pan and bake in a 375 degree oven for approximately 60 minutes.
1. Pesto Roasted Potatoes: Preheat oven to 425 degrees. Toss baby red or yellow potatoes with pesto. Place in a low-sided roasting pan or baking sheet. Roast in oven for 45 – 60 minutes or until crispy and lightly browned and soft in the center.
2. Pesto Twice Baked Potatoes or Sweet Potatoes: Bake potatoes or sweet potatoes in a 350 degree oven for 45 minutes. Remove potatoes and cut in half and scoop out flesh into a bowl, reserving skins. Mix flesh with 2 tablespoons margarine and about ¼ cup pesto (for 5 potatoes), mash and mix. Scoop seasoned potato flesh back into skins. Bake for an additional 10 – 15 minutes. For dairy, meal, top flesh with cheese and bake.
4. Pesto Baked Salmon: In a small bowl, mix ¼ cup pesto, with 3 tablespoons mayonnaise, 1 teaspoon Passover mustard (if you have it), and 1 teaspoon lemon juice. Place salmon in a baking dish (you can use pieces, steaks, or a whole side of salmon). Spread pesto mixture over the top of the salmon. Preheat oven to 400 degrees. Bake for 20 minutes.
6. Romaine Salad with Basil Chicken Salad: Add romaine lettuce and cherry tomatoes to this Turkey or Chicken Pesto Salad