There are many advantages of operating a test kitchen. One of the best is the incredible leftovers that testing over 50 recipes a month produces. Some of these ‘leftovers’ become that special ingredient for a new recipe or are just a fabulous addition to an otherwise tamer version of a meal. One of our favorites is pesto. Pesto is a sauce that is usually tossed with pasta, but the uses for pesto are almost limitless. While we always make pesto from scratch, it is a glorious treat to find leftover pesto in the refrigerator just waiting to be added to your next creation. Although we believe that nothing can compare to homemade, especially when it comes to sauces, there are some very good pestos available on the market.

The best are organic. There are several manufactured pestos that are made with all organic and natural ingredients. These are also gluten-free. (We suggest contacting the manufacture before consuming any questionable product) We have had a wonderful sun-dried tomato pesto and a traditional pesto that we think are great backups to keep in your pantry for those times when time or ingredients are short.

Traditional pesto is made with fresh basil, pine nuts, Parmesan cheese, garlic, olive oil and salt and pepper. But, it is great fun to experiment with slightly different ingredients that will produce a unique tasting pesto. Here are a few:

Crème Pesto

• 1/2 cup crème fraiche
• 1 clove garlic, crushed
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped basil

Rosemary Pesto

• 1/3 cup Parmesan cheese
• 1/3 cup fresh rosemary leaves
• 1 Tablespoon lemon juice
• 1/2 cup pine nuts, toasted
• 4 garlic cloves, crushed
• 2 Tablespoons olive oil

Sun-dried Tomato Pesto

• 1 cup basil leaves, packed
• 1/4 cup pine nuts
• 1/2 cup olive oil
• Salt and fresh ground pepper
• 1/4 cup sun-dried tomatoes, drained
• 1 Tablespoon balsamic vinegar

Walnut Pesto

• 2 cups basil leaves
• 1/4 cup Italian parsley
• 2 small handfuls walnuts
• 3 Tablespoons extra virgin olive oil
• 4 garlic cloves, peeled
• 3/4 cup Parmigiano-Reggiano cheese, grated
• Salt and freshly ground black pepper

Prosciutto Pesto

• 1/3 cup fresh basil
• 2 slices prosciutto, coarsely chopped
• 3 Tablespoons pine nuts
• 3 Tablespoons freshly grated Parmesan cheese
• 2 garlic cloves
• 3 Tablespoons olive oil + 2 teaspoons, divided
• Salt and freshly ground black pepper

Red Pepper Pesto

• 1 small red pepper
• 1/2 cup fresh basil
• 1 small garlic clove, minced
• 2 teaspoons Parmesan, freshly grated
• 1/2 Tablespoon olive oil
• 1/2 teaspoon balsamic vinegar

Add any of the above pestos to pasta, soups, breads, marinades or toppings for chicken or fish, egg dishes, crostini, vegetables and many, many, many other wonderful things!

-Glutenfreeda