How do you jazz up jar pesto?

To upgrade your favorite brand of pesto, turn it into a rich cream sauce by sauteing onions, garlic, seasonings, heavy cream, and shredded cheese . You can customize to your tastes by swapping onions for shallots, grated parmesan for shredded asiago, or a sprinkle of fresh herbs.

What can I eat with pesto instead of pasta?

Here are some creative ways to use basil pesto: Spread on Toast or Sandwiches:Use pesto as a spread on toasted bread or sandwiches. ... Pizza Topping:Instead of traditional tomato sauce, spread basil pesto on your pizza crust as a base. ... Salad Dressing:Mix pesto with olive oil and vinegar or lemon juice to create. Sep 21, 2023

How do you elevate store-bought pesto pasta?

14 Ways To Add More Flavor To Store-Bought Pesto Upgrade With A Drizzle Of Olive Oil. ... Bring A Touch Of Heat. ... Pour In A Bit Of Acid. ... Shape It With Heavy Cream. ... Integrate Some Green Vegetables Or Fresh Herbs. ... Incorporate Additional Nuts Or Seeds. ... Swirl In Flavored Salt. ... Scoop In A Small Amount Of Mayonnaise. Mar 31, 2024

How do you amp up store-bought pesto?

14 Ways To Add More Flavor To Store-Bought Pesto Upgrade with a drizzle of olive oil. ... Bring a touch of heat. ... Pour in a bit of acid. ... Shape it with heavy cream. ... Integrate some green vegetables or fresh herbs. ... Incorporate additional nuts or seeds. ... Swirl in flavored salt. ... Scoop in a small amount of mayonnaise. More items... Mar 31, 2024

What do Italians eat with pesto pasta?

Italian Tradition Pesto is the perfect sauce to enjoy with a dish of trofie (the traditional Ligurian short pasta), lasagna, potato gnocchi or as a topping for a bowl of minestrone . It can be mixed into tomato sauce to enhance the flavor of pasta dishes or used with fish fillets to make them more appetizing.

Is pesto pasta healthier than tomato pasta?

The Bottom Line. Pesto is higher in calories than some sauces but it's also made with super-healthy ingredients, like basil, olive oil and nuts . I find it's a great way to add more flavor to pasta dishes and even vegetables and proteins.

Why is pesto pasta so high in calories?

That's largely down to the fact that most pesto sauces contain generous amounts of oil, nuts, and cheese . All three of these are high in fat and calories, so eating too much pesto, too regularly, and not getting enough exercise can ultimately be fattening.

How do you make a jar of pesto go further?

The easiest ways I've discovered to make something like this go farther are to make it creamier (I have a bottle of Brianna's Cilantro and Lime salad dressing I use sometimes when it fits) or to make it oilier (add olive oil or butter), but I'd love to find better options that aren't negating some of the health ...

Why does jarred pesto go bad so fast?

Because it's an oil-based sauce, it will spoil and go rancid after a while if exposed to air . So if you see it start get exposed to air, you can top the jar with some high quality olive oil to cut off contact with air.

What makes pesto taste good?

What does pesto taste like? Traditional pesto is a thick, green sauce that tastes bright and herby from the basil, and salty and rich from the cheeses and pine nuts. It should be garlicky, with pleasant grassiness from good quality olive oil .

Rich Spiced Tomato & Aubergine Pasta with Pesto

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I love this recipe, a rich spiced tomato sauce, cubes of aubergine, comforting pasta and pesto which lifts the dish and adds tons of flavour. It’s incredibly tasty and utterly more-ish.

Jump to Recipe

I used lasagne sheets as I love having large strips of pasta gooey with the delicious sauce and chunky veg and pesto, but feel free to use any pasta of your preference.

I topped with dill which may sound unusual but I think the flavour really works.

Swaps/tips
Don’t like aubergine – use peppers or courgette.
You can use any pasta you fancy.
Add plant based cheese if you wish
Great with added pulses like butterbeans.
Use the sauce for bolognese or beans

I hope you enjoy, love Niki xx

Ingredients

2 onions sliced
1 tbsp olive oil
4 cloves garlic sliced
1 small aubergine sliced into small cubes
1 tbsp smoked paprika
2 tbsp tomato purée
1 tbsp tomato ketchup
1 tbsp rose Harissa paste or 1 tsp Harissa paste
400 g cherry tomatoes sliced
400 g can tomatoes
1/2 jar sun dried tomatoes drained and sliced
1 tsp sea salt
Pinch chilli flakes
2 tbsp plant based milk
6 Lasagne sheets – dried not egg

For the pesto

30 g basil
50 g pine nuts
3 tbsp extra virgin olive
Juice 1/2 lemon
Pinch sea salt
3 tbsp nutritional yeast
50 g water

For the toppings

Fresh dill
A drizzle of olive oil
Chilli flakes

Instructions

In a large pan, add the olive oil and onion and then fry the onion on medium for 8-10 minutes until soft.
Add the garlic and stir to combine.
Now add the aubergine and fry for 2-3 minutes to soften a little.
Add the smoked paprika, harissa, ketchup and tomato purée and stir to combine, simmer for a minute then add cherry tomatoes, sun dried and tin tomatoes. Simmer for 15 minutes.
Season with salt, pepper and chilli flakes and stir in the plant based milk

To cook the lasagne sheets

In a large flat frying pan, add 3 lasagne sheets to boiling salted water.
Boil for 12 minutes or until soft and just cooked in the middle.
Refresh in cold water, set aside.

To make the pesto

Add all the ingredients to a food processor and blitz to combine.

To serve

Fold the lasagne sheets into the sauce.
Top with fresh dill, extra virgin olive oil and chilli flakes.

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Tomatoes, Aubergines or Pesto

Discuss this Recipe with Niki

10 Responses

Absolutely delicious! I can’t wait to make this when we have guests to show just how good vegan food can be! I didn’t have pine nuts so I made the pesto with cashews instead, really good!
Reply
1. Thanks Louise! So happy to hear that! Love, Niki xxx
  Reply
Hi Niki
I’ve just started following you and loved your recipe. I used fusilli instead of lasagne sheets. Worked a treat. Thank you
Sue K
Reply
1. Hi Sue
  Great idea!
  Love, Niki xxx
  Reply
Followed the recipe exactly and it was AMAZING! Perfect Saturday lunch. Thank you, Nikki! Love your cookbook and your blog
Reply
1. Hi Ruth
  So happy you liked! And thank you
  Much love, Niki xx
  Reply
I made this last night and it was absolutely delicious! Im gluten free so used quinoa- rice fusilli pasta. Decided to roast the eggplant/ aubergine with a little smoked paprika and added four large portabello mushrooms after the garlic. The spices were spot on and family loved it! Thanks Nicki. I’m going order your new cookbook- love your work. ❤️
Reply
1. Hi Tracey
  So happy to hear!Thats amazing
  Love
  Niki xx
  Reply
This just popped up and I had the ingredients to hand for the pasta dish (not the pesto unfortunately) so made it and it was oh so rich and dreamy!
Reply
1. Hi Ellen
  Happy you liked – even without the pesto!
  Love
  Niki xxx
  Reply

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Rich Spiced Tomato & Aubergine Pasta with Pesto | Rebel Recipes (2024)