I try to keep pesto in my fridge at all times. There is nothing like a spoonful of oily, creamy basil goodness to spice up any dish — from pasta to salad dressings to eggs to soups and broths, I use it a lot. And, while some store-bought brands are pretty good, nothing quite beats the taste of your own fresh pesto.
I love leftover soup. You know what I mean — when you make a meal and then re-purpose the leftovers into a new, totally delicious dish?
In this particular case, I had a massive frozen turkey breast that I didn’t get to make for Thanksgiving this year… So, one Sunday afternoon, I roasted it to perfection on a bed of carrots, mushrooms, and potatoes, enjoyed a week’s worth of meals, and then used the extra turkey to make soup!
… it was a really large turkey breast.
I love omelettes for a quick lunch or dinner. I often make tomato and cheese omelettes, but adding a bit of basil pesto to the beaten eggs before adding them to the skillet made this particular one stand out!