15 Best Recipes with Pesto

Sun-Dried Tomato Pesto Pasta

This vibrant Sun-Dried Tomato Pesto Pasta dish is a perfect fusion of tangy and savory flavors, ideal for a quick and delicious meal.

Ingredients:

• 12 oz spaghetti
• 1 cup sun-dried tomatoes in oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup olive oil
• Salt and pepper to taste

Cooking method:

1. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
2. In a food processor, combine sun-dried tomatoes, Parmesan cheese, basil, garlic, pine nuts, and olive oil; blend until smooth.
3. Season the pesto with salt and pepper.
4. Toss the cooked spaghetti with the sun-dried tomato pesto until well coated.
5. Serve hot, garnished with additional Parmesan and basil if desired.

Pesto-Stuffed Chicken Breasts

Elevate your dinner with these juicy chicken breasts, filled with aromatic pesto for a delightful burst of flavor.

Ingredients:

• 4 boneless chicken breasts
• 1 cup pesto sauce
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Make a pocket in each chicken breast and season with salt and pepper.
3. Stuff each breast with pesto and mozzarella, then secure with toothpicks.
4. Heat olive oil in a skillet over medium-high heat, sear the chicken breasts until browned on both sides.
5. Transfer to the oven and bake for 20-25 minutes until cooked through.
6. Remove toothpicks before serving.

Pesto Zucchini Noodles

Enjoy a healthy and flavorful alternative to traditional pasta with these refreshing pesto zucchini noodles.

Ingredients:

• 4 medium zucchinis, spiralized
• 1/2 cup pesto sauce
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons pine nuts
• Salt and pepper to taste

Cooking method:

1. Heat a skillet over medium heat and add the spiralized zucchini noodles.
2. Cook for 2-3 minutes, tossing frequently until slightly softened.
3. Remove from heat and toss with pesto, cherry tomatoes, and pine nuts.
4. Season with salt and pepper before serving.

Pesto and Goat Cheese Pizza

This gourmet pizza, topped with creamy goat cheese and aromatic pesto, is perfect for any pizza night.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1/2 cup pesto sauce
• 1 cup goat cheese, crumbled
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup red onion, thinly sliced
• Olive oil for brushing

Cooking method:

1. Preheat the oven to 450°F (230°C).
2. Roll out the pizza dough on a floured surface to desired thickness.
3. Spread pesto evenly over the dough, then top with goat cheese, cherry tomatoes, and red onion.
4. Brush the edges of the dough with olive oil.
5. Bake for 12-15 minutes until the crust is golden and the cheese is melted.

Pesto Risotto

Transform the classic risotto with a vibrant pesto twist that makes for a creamy and aromatic dish.

Ingredients:

• 1 cup Arborio rice
• 1/2 cup pesto sauce
• 4 cups chicken or vegetable broth
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 small onion, diced

Cooking method:

1. Heat olive oil in a pot over medium heat, sauté onion until translucent.
2. Add Arborio rice, stir for 1-2 minutes until lightly toasted.
3. Gradually add broth, one ladle at a time, stirring constantly until absorbed.
4. Continue until the rice is creamy and tender, about 18-20 minutes.
5. Stir in pesto and Parmesan cheese before serving.

Pesto Quinoa Salad

This refreshing Pesto Quinoa Salad is packed with nutrients and makes a perfect light lunch or side dish.

Ingredients:

• 1 cup quinoa
• 1/2 cup pesto sauce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/4 cup cucumber, diced
• Salt and pepper to taste

Cooking method:

1. Rinse quinoa under cold water, then cook according to package instructions.
2. Allow quinoa to cool, then fluff with a fork.
3. In a large bowl, combine quinoa, pesto, cherry tomatoes, olives, and cucumber.
4. Toss until well mixed and season with salt and pepper.

Pesto Shrimp Skewers

These Pesto Shrimp Skewers are quick to prepare and deliciously perfect for a summer barbecue.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup pesto sauce
• Skewers
• 1 tablespoon olive oil
• Lemon wedges for serving

Cooking method:

1. In a bowl, toss shrimp with pesto until well coated.
2. Thread shrimp onto skewers.
3. Preheat grill to medium-high heat and brush with olive oil.
4. Grill shrimp for 2-3 minutes on each side until cooked through.
5. Serve with lemon wedges.

Pesto Grilled Cheese Sandwich

Upgrade your classic grilled cheese with a flavorful pesto addition for a mouthwatering sandwich experience.

Ingredients:

• 4 slices sourdough bread
• 4 tablespoons pesto sauce
• 4 slices mozzarella cheese
• 2 tablespoons butter

Cooking method:

1. Spread pesto on one side of each bread slice.
2. Layer mozzarella cheese between two slices of bread, pesto side in.
3. Butter the outer sides of the bread.
4. Heat a skillet over medium heat, grill sandwiches until bread is golden and cheese is melted, about 3-4 minutes per side.

Pesto and Ricotta Stuffed Shells

These Pesto and Ricotta Stuffed Shells offer a creamy and flavorful Italian-inspired dish that’s perfect for any occasion.

Ingredients:

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1/2 cup pesto sauce
• 1/2 cup mozzarella cheese, shredded
• 1 jar marinara sauce

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Cook pasta shells according to package instructions.
3. In a bowl, mix ricotta and pesto until combined.
4. Stuff each shell with the ricotta mixture and place in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
6. Bake for 25-30 minutes until heated through and cheese is bubbly.

Pesto Breakfast Omelette

Start your day with this flavorful Pesto Breakfast Omelette, proving that pesto is not just for lunch or dinner.

Ingredients:

• 3 eggs
• 2 tablespoons pesto sauce
• 1/4 cup cherry tomatoes, halved
• 1/4 cup spinach leaves
• Salt and pepper to taste
• 1 tablespoon butter

Cooking method:

1. In a bowl, beat eggs and mix in pesto.
2. Heat butter in a non-stick pan over medium heat.
3. Pour egg mixture into the pan, cook until edges begin to set.
4. Layer cherry tomatoes and spinach on one half of the omelette.
5. Fold the omelette in half, cook for another 2-3 minutes until fully set.
6. Season with salt and pepper before serving.