5 Easy Recipes with Pesto

Pesto is a flavorful, herb-packed sauce that can elevate any dish with its vibrant taste. Whether you’re looking for a quick pasta meal, a savory sandwich, or something new for your grill, these five easy recipes showcase how versatile pesto can be. With just a few ingredients and minimal effort, you can create delicious, pesto-infused meals that are sure to impress.

Pesto Pasta

Toss cooked pasta (such as spaghetti or penne) with a generous amount of pesto for a quick and delicious meal. Add cherry tomatoes, grilled chicken, or roasted vegetables for extra flavor.

Ingredients:

• 12 oz (340g) pasta (spaghetti, penne, or your choice)
• 1 cup basil pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved (optional)
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta.
2. Combine with Pesto:
   In the same pot or a large mixing bowl, toss the hot pasta with the pesto and olive oil until evenly coated. If the pasta seems dry, add a bit of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
3. Add Cherry Tomatoes (Optional):
   Stir in the halved cherry tomatoes for a burst of freshness and color. Season with salt and pepper to taste.
4. Serve:
   Transfer the pesto pasta to serving plates. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves, if desired.
5. Enjoy:
   Serve immediately as a main dish or as a side with your favorite protein.

This Pesto Pasta recipe is a quick and flavorful dish that’s perfect for busy weeknights or casual gatherings. The pesto adds a burst of herbaceous flavor, while the cherry tomatoes and Parmesan bring balance and brightness.

Pesto Chicken Sandwich

Spread pesto on whole-grain bread and layer with grilled chicken, fresh mozzarella, and tomato slices. Grill or toast the sandwich for a warm, melty treat.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tbsp olive oil
• 4 slices of whole-grain or ciabatta bread
• ¼ cup basil pesto (homemade or store-bought)
• 4 slices fresh mozzarella cheese
• 1 tomato, sliced
• Fresh spinach or arugula leaves
• 1 tbsp butter (optional, for grilling)

Instructions:

1. Cook the Chicken:
   Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing thinly.
2. Assemble the Sandwiches:
   Spread about 1 tablespoon of pesto on one side of each slice of bread. Layer sliced chicken, fresh mozzarella, tomato slices, and spinach or arugula leaves on two of the pesto-coated slices. Top with the remaining bread slices to form sandwiches.
3. Grill the Sandwiches (Optional):
   For a warm, melty sandwich, melt butter in a skillet or grill pan over medium heat. Grill the sandwiches for about 2-3 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted.
4. Serve:
   Slice the sandwiches in half and serve warm or cold, depending on your preference.

These Pesto Chicken Sandwiches are packed with flavor, featuring juicy chicken, creamy mozzarella, and fresh veggies, all brought together by the vibrant pesto. Perfect for lunch, dinner, or a picnic!

Pesto Grilled Shrimp Skewers

Marinate shrimp in a mixture of pesto and olive oil, then thread onto skewers and grill until cooked through. Serve with a side of rice or a fresh salad.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• ½ cup basil pesto (homemade or store-bought)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Wooden or metal skewers
• Lemon wedges (optional, for serving)

Instructions:

1. Marinate the Shrimp:
   In a large bowl, mix the pesto, olive oil, lemon juice, salt, and pepper. Add the shrimp and toss to coat evenly. Cover and marinate in the refrigerator for at least 15-30 minutes.
2. Preheat the Grill:
   Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 20 minutes to prevent burning.
3. Skewer the Shrimp:
   Thread the marinated shrimp onto the skewers, about 4-5 shrimp per skewer.
4. Grill the Shrimp:
   Place the skewers on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred on the edges.
5. Serve:
   Remove the shrimp skewers from the grill and serve immediately. Garnish with lemon wedges for a zesty touch.

These Pesto Grilled Shrimp Skewers are perfect for a light, flavorful meal or appetizer. The fresh basil pesto adds a delicious herby richness to the juicy, grilled shrimp. Serve with a side salad, rice, or your favorite grilled vegetables for a complete meal!

Pesto Stuffed Mushrooms

Remove the stems from large button mushrooms and fill the caps with a mixture of pesto and breadcrumbs. Bake until golden and serve as an appetizer or side dish.

Ingredients:

• 16 large button or cremini mushrooms, stems removed
• ½ cup basil pesto (homemade or store-bought)
• ¼ cup breadcrumbs (optional for added texture)
• ¼ cup grated Parmesan cheese
• 1 garlic clove, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
2. Prepare the Mushrooms:
   Clean the mushrooms with a damp cloth and remove the stems. Set the mushroom caps aside. If the mushroom stems are tender, chop them finely and set aside.
3. Make the Filling:
   In a mixing bowl, combine the pesto, breadcrumbs (if using), Parmesan cheese, minced garlic, and chopped mushroom stems. Season with salt and pepper. Stir until the mixture is well combined.
4. Stuff the Mushrooms:
   Spoon the pesto mixture into the hollowed-out mushroom caps, pressing lightly to fill them.
5. Bake:
   Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle with olive oil. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden.
6. Garnish and Serve:
   Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

These Pesto Stuffed Mushrooms are a delightful appetizer or side dish, bursting with flavor and easy to prepare. They’re perfect for parties or as a tasty snack!

Pesto Veggie Pizza

Spread pesto on a pizza crust instead of tomato sauce, and top with your favorite vegetables (like bell peppers, onions, and zucchini) and mozzarella cheese. Bake until the crust is crisp and the cheese is bubbly.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• ½ cup basil pesto (homemade or store-bought)
• 1 ½ cups shredded mozzarella cheese
• 1 small zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• ½ red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• ¼ cup crumbled feta cheese (optional)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. Prepare the Dough:
   Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a sheet of parchment paper for easy handling.
3. Spread the Pesto:
   Spread a generous layer of pesto evenly over the pizza dough, leaving a small border around the edges for the crust.
4. Add the Toppings:
   Sprinkle the shredded mozzarella cheese over the pesto. Arrange the zucchini, red bell pepper, red onion, and cherry tomatoes evenly over the cheese. Drizzle the veggies with olive oil and season with salt and pepper. If using, sprinkle crumbled feta on top.
5. Bake the Pizza:
   Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Garnish and Serve:
   Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, slice, and serve.

This Pesto Veggie Pizza is a delicious and colorful twist on traditional pizza, featuring fresh vegetables, gooey cheese, and the vibrant flavors of basil pesto. It’s perfect for a quick weeknight dinner or a fun weekend meal!

These recipes make it easy to incorporate pesto into your meals, adding a burst of fresh, herby flavor to a variety of dishes. Enjoy!