An original idea to make a different use of your pesto is to make it into a dip. This recipe of Greek Yoghurt, Feta and Pesto makes a delicious Dip to serve as a snack with Greek pita chips or even mixed in your pasta.
Tyrokafteri, pronounced tee-rho-ka-fte-RHEE, from the Greek words “tyros” = cheese + “kaftero” = hot, in some places also called “ktypiti” or “kopanisti”, is a dip or a spread with cheese and red hot peppers.
I really loved the last pesto I made recently with fresh wild oregano, which we picked from the mountain. You can use it not only in pasta dishes but also on grilled food or as a topping in many other dishes.
Melitzanosalata is a traditional Greek dip / appetizer made with eggplants which have been charred over charcoal or over an open flame, until the skin blisters, to get a smoky taste. The skin is then removed, as well as the seeds, if any, and the eggplant is either finely chopped, mashed with a fork or pureed.
Tzatziki is a traditional Greek appetizer, made with Greek strained yoghurt, cucumber, garlic, salt, vinegar and extra virgin olive oil, usually served as a meze dish.