A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or any other type of pesto, in different, tasty ways. Try them and enjoy.
Stuffed mushrooms with Tarragon-Cashew Pesto
Preheat the oven to 410F (210C). Remove the legs of 4 large button mushrooms and scrape off the dark gills. Mix 4 Tbs pesto with 2 Tbs sour cream and fill the mushrooms. Sprinkle the top with some red salt (or other coarse salt), and bake for 20-25 minutes. Sprinkle chopped tarragon on top and serve.
Roasted Acorn Squash with Tarragon-Cashew Pesto
Preheat the oven to 410F (210C). Clean and cut 1 medium size Acorn squash into medium size sections. Place on a roasting pan, sprinkle with a bit of salt and light olive oil and roast for 30-35 minutes. Arrange on a serving plate, add 2-3 Tbs pesto on top and serve.
Chicken breast with mushrooms, gnocchi, cherry tomatoes and Tarragon-Cashew Pesto
Cook 1 lb 1.6oz (500 grams) store bought potato gnocchi according to package instructions. Heat 2 Tbs olive oil in a large pan over medium-high heat. Add 8 sliced button mushrooms (legs removed) mix and fry for 2 minutes. Move the mushrooms to one side of the pan and add 1 medium size chicken breast, sliced. Fry for 2 minutes and add the drained gnocchi. Flip the chicken and fry for 2 more minutes. Add about 10 halved cherry tomatoes and 2 Tbs pesto. Mix and fry for 2-3 minutes longer. Taste and adjust seasoning before serving.
Skirt steak with Tarragon-Cashew Pesto
Season 10oz (280 grams) skirt steak, cut into thick strips, with ½ tsp salt, ¼ tsp freshly ground black pepper and mix with 2 Tbs light olive oil. Fry in large pan over high heat for 2-3 minutes. Add ¼ cup pesto, mix well and fry for another minute. Serve immediately.
Shrimps with Elbow Pasta and Tarragon-Cashew Pesto
Cook 2 cups elbow pasta according to the instructions on the package. Heat 1 Tbs butter and 1 Tbs olive oil in a large pan, over medium-high heat. Add 10-12 peeled and deveined medium size shrimps and fry for 2 minutes. Add 2 heaped Tbs of pesto, and the drained cooked pasta. Mix, taste, and adjust seasoning. Cook for 2 minutes. Serve immediately, with grated Parmesan cheese on top.
Sirloin Steak Tips with King Oyster Mushrooms and Tarragon-Cashew Pesto
In a large pan, heat 2 Tbs olive oil over medium-high heat, and add 3 King Oyster mushroom, cut into medium size pieces. Mix and fry for 2 minutes and transfer to a bowl. Add 2 heaped Tbs of pesto and mix well. Add 1Tbs olive oil to the pan, heat over high heat and add 10 oz (280 gram) sirloin steak tips, cut into medium pieces. Fry for 2-3 minutes and add to the bowl with the mushrooms. Mix well, adjust seasoning and serve immediately.
Wonton Ravioli with Brown Butter and Tarragon-Cashew Pesto
For the filling, I’ve used 1 cup of leftover steak tips with mushrooms, which I processed in a food processor. For the ravioli: place 10-12 wonton wrappers on a work surface. Place 1 tsp of the filling in the center, brush the sides with water, fold and press with a fork. Bring slightly salted water to the boil, lower the heat to medium-high and add the ravioli. Cook for 3-4 minutes, until the ravioli float to the top. Drain and transfer to serving bowls. Melt 4 Tbs butter over medium-high heat and let it cook until it foams and turns golden brown. Add 2 Tbs pesto, a drizzle of fresh lemon juice, and ¼ tsp freshly ground 4 pepper mix. Mix and pour over the ravioli. Serve immediately.
What temptations! I want to try them all. I haven’t gotten into using the wonton wrappers, but they seem to open up a whole genre that I need to investigate.
I recently have acquired the 3-quart InstantPot as an adjunct to the larger model, and am trying all sorts of things in it. So far . . . nuthin’ but success! ;->
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Thank you Judi, I’m glad you liked the recipes. I use wonton wrappers quite often, and they are indeed very versatile.
I’m very old fashioned when it comes to pots. Never tried a slow cooker/instant pot etc. Maybe I too need to investigate a bit.. 🙂
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Raviolis are amazing…
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Thank you Reena, I’m glad you liked the recipe. The ravioli turned out exceptionally good. Highly recommended! 🙂
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Shall give it a try.
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My old-fashioned tendencies are beginning to give way to modern appliances that produce the results that I want with less effort, electricity, time, and clean up. I’ve had a gorgeous Sitram pressure cooker for years, and it does a good job, but – oh, my – the InstantPot is so much better.
It has all the good attributes of a rice cooker, with much more versatility and volume. I resisted all these years, but got my first InstantPot (6-quart) last year and this year, the new 3-quart model joined my stable about two weeks ago.
There is polenta in there right now for our usual big-time Sunday brunch, and there is no sticking. At this point with my regular method, I would be popping up every few minutes to go give it a stir.
Last night I tossed in two sweet potatoes and six small Yukon Gold potatoes. It was quite a while until dinner, so one of the potatoes jumped into a bowl and scooped out some soft butter. A fork joined the fray – ’twas exactly like I had mashed the potato in the usual manner.
I added some Penzey’s herbs and pepper, and had a fabulous mini appetizer to quell my hunger pangs.
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Sounds good! Thanks for all the info. I will check into this InstantPot thing… 🙂
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I remember reading the post with the pesto recipe. I love it for so many reasons, its creative, love using herbs besides basil and different nuts. All of your recipes both sound and look delicious and showcase how versatile this pesto is.❤️
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Thank you Suzanne, I’m glad you liked the recipes.
I too love using different herbs and nuts in pesto, and always have one jar in the fridge. It makes preparing a quick meal so much easier. 🙂
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They all look and sound so delicious. ☺
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Thank you Myra! 🙂
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You are a legend… That’s all 🙂
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Thank you Franck! I’m honored. 🙂
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Pleasure is mine… Really!
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🙂
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Delicious pesto!!
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Thank you Deepti! 🙂
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I really like the presentation of the acorn squash. I often just halve them, but it can be a bit much for some people. The smaller slices are a much more versatile way of serving this squash.
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Thank you Sheryl, glad you liked it. I do prefer roasting and serving the squash this way. I find it it is more flavorful when roasted, and the sections are indeed easier to serve. 🙂
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These are some delicious recipes!😋
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Thank you Ursula, I’m glad you liked the recipes. 🙂
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All great ideas – thank you, Ronit!
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Thank you Dolly, I’m glad you liked the recipes. 🙂
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Unfortunately, my husband does not like tarragon so I’ll have to experiment with other herbs, perhaps cilantro, but I do want to try some of these recipes.
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Sounds good! 🙂
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Love pesto and this is such a great with Tarragon…really superbbb Ronit ✌✌
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Thank you Jyo, I’m glad you liked the pesto. It’s one of my favorites. Highly recommended! 🙂
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Loved your tasty recipe 🙂
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Thank you Priyabrataa. 🙂
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Everything looks delicious. I’ll have to try that combination 🙂
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Thank you Vanessa, I’m glad you liked the recipes. Hope you’ll enjoy this tasty combination. 🙂
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Lots of good suggestions for using pesto. I have a bunch frozen but as I have mentioned in the past it is basil. Fresh tarragon is hard to come by unless you grow it. Still it is fun to use different ingredients.
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Thank you Judi, I’m glad you liked the recipes. I love basil pesto as well and it can work well with any of this recipes.
It is a shame that tarragon is not wildly available. It’s such a wonderful herb. I’m lucky to have found a store in Brooklyn that sells large bunches of fresh tarragon for very little, so I usually have too much of it. That’s how this pesto came to be… 🙂
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All these dishss look great, Ronit! I especially like the ravioli one. Yum!
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Thank you Rini, I’m glad you liked the recipes. The ravioli turned out so good. Worth trying! 🙂
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wow so creative and looks so delicious!
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Thank you Nisha! 🙂
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Wow, look at all these fantastic recipes just for that one lovely pesto! Very nice, Ronit!
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Thank you Kathryn, I’m glad you liked the recipes. Isn’t it amazing what one jar of pesto can produce! 🙂
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Thanks! It was wonderful to see all the lovely uses you have for that pesto – and all I’m sure can be adapted to any pesto!
Mollie
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Thank you Mollie, I’m glad you liked the recipes. All will definitely work very well with any other type of pesto. 🙂
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Tarragon cashew pesto sound very delicious, thanks for all the ideas and dishes where you can use it, I think that it’s a great addition to a great number of recipes 😀
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Thank you Krešo, I’m glad you liked the pesto and recipes. Using pesto this way makes it easy to create quick tasty dishes. 🙂
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Great post, Ronit. Fabulous ideas and inspiration. Worthwhile making a batch of that pesto with all these delicious recipes to look forward to.
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Thank you Tracey, I’m glad you liked the recipes. Pesto can indeed have so many uses. It’s definitely worth having a jar in the fridge, for when we need a quick tasty dish. 🙂
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Reckon I would just eat this pesto as a dip with cheese and crackers – YUMMMMMMM!
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I do that sometimes! It is indeed very tasty by itself. 🙂
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Tempting and delicious looking dishes. I love cashew!!!
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Thank you Liz, I’m glad you liked the recipes. I too am a big fan of cashews. They give a nice creamy texture and work so well with the tarragon. 🙂
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All dishes looks great
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Thank you Ruchi! 🙂
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I’m not a pesto fan, but I think you may have convinced me, Ronit!
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Thank you Debbie, I’m glad to know! Hope you’ll enjoy the pesto and all the different uses. 🙂
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All of the ways you’ve used the pesto sounds so delicious, especially the ones with mushrooms!
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Thank you, i’m glad you liked the recipes. The stuffed mushrooms are a favorite of mine as well. 🙂
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Great contribution! The whole application examples for the pesto are great.
Greetings Balle
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Thank you Balle, I’m glad you liked the post. This pesto is one of my favorites, so I use it often in many ways and I’m glad to share them. 🙂
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Have a nice Weekend!
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