That article with the recipe also extols the virtues of matching pesto and Sauvignon Blanc. While that is a great combo, in this 20 degree weather I’ve been wanting heartier wines, so I matched it with a Graziano Zinfandel. My most recent pesto dish was tossed with roasted potatoes as well as pasta, making this red a good pair. It hasn’t warmed up any here, so I went for zin again last night to match with enchiladas with chipotle sauce, rather than the white I’d typically open for this spicy dish.
One of the more unusual things I’ve done with pesto is to make crostini topped with pesto and thin strips of roast beef, and this came out quite well. This was a take-off on this pesto crostini recipe. And then I also did a pesto cream sauce this winter for pork tenderloin.
Pesto does freeze reasonably well. I’ve read to freeze it without the cheese added yet, but I freeze it with cheese. When thawed, it’s not quite as good as the first time around, but still is pretty tasty. If I have just a bit of pesto left, I’ll freeze a 2 or 3 tbsp quantity for adding to soups and sauces.