Make a dressing with your kale pesto by adding about 2 tablespoons olive oil, along with 2 tablespoons of white wine vinegar, and the juice of half a lemon. Salt to taste. Spoon it over greens—maybe more kale, since you've already got it—and top with bread crumbs or a 5-minute egg.
Make the night simple and cool with an edgy roasted carrot situation. Simply use the kale pesto instead of the carrot top pesto to coat roasted carrots. Serve with burrata cheese.
Top your spaghetti squash with sautéed shrimp and you have a sort-of shrimp scampi.
With whatever pesto you have left, make pasta—of course.
Is pesto the secret star of this recipe? What is your favorite way to use pesto? Let us know in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).