Just when you thought pesto couldn’t get any better, we’ve gathered 20 mouthwatering dinner recipes that transform this classic sauce into weeknight wonders and special occasion stars. From quick skillet meals to elegant pasta dishes, these pesto-packed creations promise to delight your taste buds and simplify your cooking routine. Get ready to fall in love with pesto all over again!
Classic Basil Pesto Pasta
Let’s make the ultimate weeknight hero: Classic Basil Pesto Pasta. This vibrant, garlicky sauce transforms simple ingredients into a restaurant-worthy meal in minutes. Forget the jar—fresh is best.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- A big handful of fresh basil leaves (about 2 packed cups)
- A couple of garlic cloves
- A generous 1/2 cup of extra virgin olive oil
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of pine nuts
- A big pinch of kosher salt
- A crack of black pepper
- 1 pound of your favorite dried pasta (like spaghetti or linguine)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- While the water heats, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan often, until they’re golden and fragrant. (Tip: Toasting unlocks their oils for a richer flavor.)
- Add the pasta to the boiling water and cook according to the package directions for al dente, usually 8-10 minutes.
- While the pasta cooks, combine the basil, toasted pine nuts, garlic cloves, Parmesan, salt, and pepper in a food processor.
- Pulse the ingredients 5-6 times until they’re roughly chopped.
- With the processor running on low, slowly drizzle in all the olive oil through the feed tube until the pesto is smooth and emulsified. (Tip: A slow drizzle is key for a creamy, non-separated sauce.)
- Reserve 1 cup of the starchy pasta water, then drain the cooked pasta in a colander.
- Immediately return the hot, drained pasta to the empty pot.
- Pour the fresh pesto over the hot pasta.
- Add 1/4 cup of the reserved pasta water and toss vigorously with tongs for 1-2 minutes until every strand is glossy and coated, adding more pasta water a splash at a time if it looks dry. (Tip: The starchy water helps the sauce cling perfectly.)
Bright, herby, and packed with garlic, this pesto clings to every noodle for a lush, creamy texture without any dairy. Serve it immediately, maybe topped with extra Parmesan and a drizzle of oil, or get creative by tossing in roasted cherry tomatoes or grilled chicken for a heartier twist.
Creamy Pesto Chicken Alfredo
A creamy pesto chicken Alfredo that’s about to become your new weeknight hero. Imagine tender chicken and pasta coated in a rich, herb-kissed sauce—ready in under 30 minutes. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 ounces of fettuccine pasta
– 2 tablespoons of olive oil
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– ½ cup of grated Parmesan cheese, plus extra for serving
– ¼ cup of store-bought or homemade basil pesto
– A pinch of salt and black pepper
– A handful of fresh basil leaves for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 8–10 minutes, stirring occasionally, until al dente (tip: reserve ½ cup of pasta water before draining for later use).
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken pieces in a single layer and season with a pinch of salt and black pepper.
5. Cook the chicken for 6–8 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (tip: avoid overcrowding the pan to ensure even browning).
6. Remove the chicken from the skillet and set it aside on a plate.
7. In the same skillet, reduce the heat to medium and add the minced garlic.
8. Sauté the garlic for 1–2 minutes, stirring constantly, until fragrant but not browned.
9. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
10. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth, about 2–3 minutes.
11. Add the basil pesto and mix thoroughly until the sauce is uniformly green and creamy.
12. Drain the cooked pasta and add it directly to the skillet with the sauce.
13. Toss the pasta in the sauce until well-coated, adding the reserved pasta water a splash at a time if needed to reach a silky consistency (tip: the starch in the pasta water helps bind the sauce).
14. Return the cooked chicken to the skillet and gently stir to combine.
15. Divide the creamy pesto chicken Alfredo among serving plates.
16. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.
Delight in the velvety texture that clings to every strand of pasta, with bursts of basil from the pesto cutting through the richness. Serve it straight from the skillet for a cozy family dinner, or pair it with a crisp green salad to balance the creaminess. Leftovers? They reheat beautifully with a splash of cream to revive the sauce.
Pesto-Stuffed Portobello Mushrooms
Ditch the boring side dishes—these pesto-stuffed portobellos are your new weeknight hero. They’re meaty, cheesy, and ready in under 30 minutes. Let’s get stuffing!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 big portobello mushroom caps
– A good glug of olive oil (about 2 tbsp)
– A couple of big handfuls of fresh spinach (about 2 cups)
– ½ cup of your favorite pesto (store-bought is fine!)
– A cup of shredded mozzarella cheese
– A ¼ cup of grated Parmesan cheese
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Use a spoon to gently scrape out the gills from the mushroom caps—this prevents sogginess.
3. Brush both sides of the mushroom caps with olive oil and place them gill-side up on the baking sheet.
4. Season the caps with a pinch of salt and black pepper.
5. Bake the mushrooms for 10 minutes at 400°F to soften them.
6. While they bake, wilt the spinach in a skillet over medium heat for 2-3 minutes until just softened, then drain any excess liquid.
7. In a bowl, mix the wilted spinach, pesto, mozzarella, and Parmesan until combined.
8. Remove the mushrooms from the oven—they should be slightly tender.
9. Divide the pesto mixture evenly among the mushroom caps, packing it in.
10. Bake for another 10 minutes at 400°F until the cheese is melted and bubbly.
11. Let the mushrooms cool for 2-3 minutes before serving—they’ll be piping hot!
Ready to dig in? These mushrooms bake up with a juicy, meaty texture that holds the creamy, herby filling perfectly. The pesto adds a bright, garlicky punch that pairs great with a simple salad or crusty bread for soaking up any cheesy drips. Try topping them with a sprinkle of red pepper flakes for an extra kick!
Pesto Shrimp Scampi
Just when you thought shrimp scampi couldn’t get better—enter pesto. This mashup brings garlicky, buttery shrimp together with herby, nutty pesto for a 15-minute dinner that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– A pound of large shrimp, peeled and deveined
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A splash of dry white wine (about ¼ cup)
– 2 tablespoons of butter
– ½ cup of basil pesto
– A squeeze of lemon juice (from half a lemon)
– A pinch of red pepper flakes
– Salt and freshly ground black pepper
– A handful of chopped fresh parsley
– 12 ounces of linguine
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of linguine to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
3. While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque, then transfer to a plate.
6. In the same skillet, reduce heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
7. Pour in ¼ cup of dry white wine to deglaze, scraping up any browned bits from the bottom of the pan.
8. Stir in 2 tablespoons of butter until melted and the sauce slightly thickens, about 1 minute.
9. Reduce heat to low and whisk in ½ cup of basil pesto until smooth and combined.
10. Return the cooked shrimp to the skillet and toss to coat in the pesto sauce.
11. Drain the cooked linguine, reserving ½ cup of pasta water.
12. Add the drained linguine to the skillet with the shrimp and sauce, tossing to combine.
13. If the sauce is too thick, gradually add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
14. Squeeze in the juice from half a lemon and sprinkle with a pinch of red pepper flakes and chopped parsley.
15. Toss everything together and serve immediately.
Now you’ve got a dish where the shrimp stay juicy, the pesto clings to every strand of pasta, and the garlic-wine sauce ties it all together. Try serving it with crusty bread to soak up every last drop, or toss in some cherry tomatoes for a burst of freshness.
Grilled Pesto Salmon with Lemon
Make your weeknight dinner shine with this grilled pesto salmon. It’s a bright, herby dish that comes together in a flash—perfect for when you need something impressive but effortless.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 salmon fillets, about 6 ounces each
– A generous ½ cup of store-bought or homemade basil pesto
– 1 lemon, sliced into thin rounds
– A couple of tablespoons of olive oil
– A big pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your grill or grill pan to medium-high heat, about 400°F.
2. Pat the salmon fillets completely dry with paper towels—this helps the skin get crispy.
3. Brush both sides of each fillet lightly with olive oil.
4. Season the flesh side of the salmon generously with salt and pepper.
5. Spread a thick layer of pesto evenly over the top of each seasoned fillet.
6. Place a couple of lemon slices on top of the pesto on each fillet.
7. Place the salmon skin-side down on the hot grill. Close the lid if using an outdoor grill.
8. Grill for 10–12 minutes without flipping. The salmon is done when it flakes easily with a fork and reaches 145°F internally.
9. Carefully remove the salmon from the grill using a spatula.
Flaky, moist salmon meets that punchy, garlicky pesto in every bite. The lemon slices caramelize slightly on the grill, adding a sweet-tart zing. Serve it straight off the grill with a simple arugula salad or over a bed of creamy polenta to soak up all the delicious juices.
Pesto Pizza with Sun-Dried Tomatoes
Sick of basic pizza? This pesto-packed pie with sun-dried tomatoes is your new weeknight hero. It’s fresh, fast, and totally craveable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pre-made pizza dough ball (or your favorite store-bought crust)
– A generous ½ cup of basil pesto
– A couple of handfuls of shredded mozzarella cheese (about 2 cups)
– A big handful of sun-dried tomatoes (the oil-packed kind, roughly chopped)
– A splash of olive oil (for brushing)
– A pinch of red pepper flakes (optional, for a kick)
Instructions
1. Preheat your oven to 475°F. If you have a pizza stone, place it in the oven now to heat up.
2. On a lightly floured surface, stretch or roll your dough into a 12-inch circle. Tip: Let the dough sit at room temp for 30 minutes first—it’ll be way easier to shape.
3. Transfer the dough to a piece of parchment paper on a baking sheet or pizza peel.
4. Brush the entire surface lightly with olive oil. This creates a barrier so the crust doesn’t get soggy.
5. Spread the basil pesto evenly over the dough, leaving a ½-inch border for the crust.
6. Sprinkle the shredded mozzarella cheese over the pesto.
7. Scatter the chopped sun-dried tomatoes evenly on top. Add the red pepper flakes now if using.
8. Carefully slide the pizza (on the parchment) onto the preheated stone or bake directly on the sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove from the oven and let it cool for 5 minutes before slicing. Tip: Letting it rest prevents a cheese avalanche!
Nothing beats the crispy, chewy crust against the creamy pesto and sweet-tangy tomatoes. Try drizzling with a little balsamic glaze or serving with a simple arugula salad on the side.
Pesto Risotto with Parmesan
Nail this creamy risotto with a vibrant pesto twist—no fancy skills needed. Grab your pot and let’s get simmering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1½ cups of Arborio rice
– A splash of dry white wine (about ½ cup)
– 4 cups of chicken or vegetable broth, kept warm
– ½ cup of homemade or store-bought pesto
– 1 cup of freshly grated Parmesan cheese
– A pinch of salt and black pepper
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the chopped onion and cook for 5 minutes, stirring often, until soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add the Arborio rice and toast for 2 minutes, stirring constantly, to coat each grain in oil.
5. Pour in the white wine and cook for 2 minutes, stirring until the liquid is mostly absorbed.
6. Tip: Add warm broth one ladleful at a time, waiting for each to be absorbed before adding the next—this builds creaminess.
7. Continue adding broth and stirring for 20–25 minutes until the rice is al dente and the mixture is creamy.
8. Remove the pot from heat and stir in the pesto until fully combined.
9. Fold in the grated Parmesan cheese until melted and smooth.
10. Tip: Season with salt and pepper only at the end to avoid over-salting from the broth and cheese.
11. Let the risotto rest, covered, for 2 minutes to thicken slightly.
12. Tip: Serve immediately for the best texture—risotto waits for no one!
Enjoy the velvety, herb-packed risotto with a nutty Parmesan finish. Top with extra cheese or a drizzle of olive oil for a restaurant-worthy touch.
Pesto Garlic Bread
Savor this garlicky, herby upgrade to your usual bread side. We’re taking store-bought ciabatta and transforming it with homemade pesto for maximum flavor impact. It’s the perfect appetizer for holiday gatherings or a cozy night in.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 loaf of ciabatta bread
– 2 cups of fresh basil leaves, packed
– ½ cup of grated Parmesan cheese
– ⅓ cup of pine nuts
– 2 cloves of garlic, peeled
– A big splash of olive oil (about ½ cup)
– A pinch of salt
– A couple of tablespoons of melted butter
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the ciabatta loaf in half lengthwise to create two long pieces.
3. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves.
4. Pulse the mixture until it’s roughly chopped, about 5-7 quick pulses.
5. With the processor running, slowly drizzle in the olive oil until a smooth pesto forms, scraping down the sides as needed.
6. Add a pinch of salt to the pesto and pulse once more to combine.
7. Brush the cut sides of the ciabatta with melted butter for extra crispiness.
8. Spread the pesto evenly over the buttered sides of the bread.
9. Place the bread halves on the prepared baking sheet, pesto-side up.
10. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and crispy.
11. Remove from the oven and let cool for 2-3 minutes before slicing.
12. Cut the bread into 1-inch thick slices and serve immediately.
All that baking melds the garlic and basil into a fragrant, savory paste that soaks into the bread. You’ll get a crispy exterior with a soft, flavorful center—perfect for dipping in marinara or serving alongside pasta. Try topping it with fresh mozzarella before baking for a cheesy twist.
Pesto Chicken Panini
Sick of boring lunchtime leftovers? This pesto chicken panini is about to become your new go-to—crispy, cheesy, and packed with flavor in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 boneless, skinless chicken breasts (about 1 lb total)
– A couple of ciabatta rolls, sliced in half
– A generous 1/4 cup of basil pesto
– 4 slices of provolone cheese
– A handful of fresh spinach leaves
– 2 tbsp of olive oil
– A pinch of salt and black pepper
Instructions
1. Season the chicken breasts evenly with a pinch of salt and black pepper on both sides.
2. Heat 1 tbsp of olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken to the skillet and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown. (Tip: Don’t overcrowd the pan—this ensures even browning.)
4. Transfer the cooked chicken to a cutting board and let it rest for 3 minutes to keep it juicy, then slice it thinly against the grain.
5. Spread a generous layer of basil pesto on the cut sides of all ciabatta roll halves.
6. Layer the bottom halves with fresh spinach leaves, followed by the sliced chicken and 2 slices of provolone cheese each.
7. Place the top halves of the rolls on the sandwiches to assemble.
8. Heat a panini press to 375°F, or use a skillet with a heavy pan on top for weight.
9. Brush the outside of the sandwiches lightly with the remaining 1 tbsp of olive oil. (Tip: This helps create an extra-crispy crust.)
10. Grill the sandwiches in the press or skillet for 3–4 minutes, pressing down firmly, until the bread is toasted with deep grill marks and the cheese is fully melted. (Tip: If using a skillet, flip halfway through for even cooking.)
11. Remove from heat, slice each panini in half diagonally, and serve immediately.
That crispy ciabatta gives way to tender, pesto-infused chicken and gooey provolone—it’s a texture dream. Try dipping it in a side of marinara for a fun twist, or pair it with a simple arugula salad to balance the richness.
Pesto Caprese Salad
Viral on every summer feed, this Pesto Caprese Salad twists the classic with a herby punch. Grab fresh mozzarella and ripe tomatoes—we’re layering flavor in under 15 minutes. Skip the boring basil leaves; we’re swirling homemade pesto instead.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of cups of fresh basil leaves, packed tight
– A big handful of pine nuts (about ¼ cup)
– A generous ½ cup of grated Parmesan cheese
– 2 garlic cloves, peeled
– A splash of extra-virgin olive oil (around ½ cup)
– A pinch of salt and black pepper
– 1 pound of fresh mozzarella cheese, sliced into ¼-inch rounds
– 4 large ripe tomatoes, sliced into ¼-inch rounds
– A drizzle of balsamic glaze for finishing
Instructions
1. Combine the basil leaves, pine nuts, Parmesan cheese, and garlic cloves in a food processor.
2. Pulse the mixture for 15 seconds until roughly chopped.
3. With the processor running on low speed, slowly pour in the extra-virgin olive oil through the feed tube until the pesto is smooth and creamy, about 30 seconds. (Tip: Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until golden for a deeper, nuttier flavor.)
4. Season the pesto with a pinch of salt and black pepper, then pulse for 5 more seconds to combine.
5. Arrange the mozzarella cheese slices and tomato slices alternately on a large serving platter, overlapping them slightly.
6. Spoon the prepared pesto evenly over the arranged cheese and tomatoes. (Tip: Let the mozzarella sit at room temperature for 10 minutes before slicing—it’ll be creamier and less likely to tear.)
7. Drizzle the balsamic glaze in zigzags across the top of the salad.
8. Serve immediately at room temperature. (Tip: If making ahead, store the pesto separately in an airtight container in the fridge for up to 3 days to keep the basil vibrant green.)
Creamy mozzarella melts into the tangy tomatoes, while the pesto adds a garlicky, herb-packed punch that’s far from basic. The balsamic glaze gives a sweet-tart finish that balances the richness—perfect for scooping onto crusty bread or piling onto grilled chicken. Expect a fresh, juicy texture with every bite, ideal for picnics or as a vibrant side that steals the spotlight.
Pesto Grilled Cheese Sandwich
Just when you thought grilled cheese couldn’t get better—pesto enters the chat. This upgrade transforms your basic sandwich into a gourmet moment with minimal effort. Get ready for crispy, melty perfection in minutes.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices of sourdough bread
– 4 tablespoons of softened unsalted butter
– 1/2 cup of shredded mozzarella cheese
– 1/2 cup of shredded sharp cheddar cheese
– 1/4 cup of basil pesto (store-bought or homemade)
– A pinch of garlic powder
– A splash of olive oil for the pan
Instructions
1. Spread 1 tablespoon of softened butter evenly on one side of each slice of sourdough bread.
2. Flip all bread slices over so the buttered sides face down.
3. Spread 1 tablespoon of basil pesto onto the unbuttered side of two bread slices.
4. Sprinkle 1/4 cup of shredded mozzarella cheese evenly over the pesto on each slice.
5. Sprinkle 1/4 cup of shredded sharp cheddar cheese evenly over the mozzarella on each slice.
6. Add a pinch of garlic powder over the cheese on each sandwich.
7. Place the remaining two bread slices on top, with the buttered sides facing outward.
8. Heat a large skillet or griddle over medium-low heat and add a splash of olive oil.
9. Place both sandwiches in the skillet and cook for 3-4 minutes until the bottom is golden brown and crispy. Tip: Press down gently with a spatula to help the cheese melt evenly.
10. Carefully flip the sandwiches using a spatula.
11. Cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted. Tip: Cover the skillet with a lid for the last minute to trap heat and ensure gooey cheese.
12. Remove the sandwiches from the skillet and let them rest for 1 minute on a cutting board. Tip: This prevents the cheese from oozing out when you cut them.
13. Slice each sandwich diagonally with a sharp knife.
Every bite delivers a crunch from the buttery sourdough that gives way to a stretchy, savory blend of cheeses. The pesto adds a bright, herby kick that cuts through the richness perfectly. Enjoy it hot with a side of tomato soup for dipping, or get creative by adding sliced tomatoes or avocado inside before grilling.
Pesto Quinoa Salad
Whip up a vibrant, protein-packed bowl that’s perfect for meal prep or a quick lunch. This pesto quinoa salad is fresh, herby, and ridiculously easy to make—no cooking the pesto required! It’s a total crowd-pleaser that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup of quinoa
– 2 cups of water
– A big handful of fresh basil leaves (about 2 cups packed)
– A couple of garlic cloves
– ¼ cup of pine nuts
– ½ cup of extra virgin olive oil
– A squeeze of fresh lemon juice (about 2 tablespoons)
– A generous pinch of salt
– A couple of handfuls of cherry tomatoes
– A splash of balsamic vinegar
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and quinoa is fluffy.
3. While quinoa cooks, toast ¼ cup of pine nuts in a dry skillet over medium heat for 3-5 minutes, shaking often, until golden and fragrant—watch closely to prevent burning.
4. In a food processor, combine 2 cups packed fresh basil leaves, 2 garlic cloves, toasted pine nuts, ½ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, and a generous pinch of salt; pulse until smooth to make the pesto.
5. Halve a couple of handfuls of cherry tomatoes and toss them with a splash of balsamic vinegar in a small bowl.
6. Fluff the cooked quinoa with a fork and let it cool slightly for 5 minutes to avoid wilting the basil.
7. In a large mixing bowl, combine the quinoa, pesto, and tomatoes, stirring until evenly coated.
8. Taste and adjust salt if needed, but the pesto already seasons it well.
Perfectly fluffy quinoa soaks up that bright, garlicky pesto, while the tomatoes add a juicy pop. Serve it chilled for a refreshing side, or bulk it up with grilled chicken for a hearty main—it’s versatile enough for picnics or fancy dinners!
Pesto Stuffed Chicken Breast
Heads up, dinner just got a major upgrade. This pesto-stuffed chicken breast is your secret weapon for a meal that looks fancy but is shockingly simple to pull off. Get ready to impress without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup of fresh basil leaves, packed
- 1/3 cup of grated parmesan cheese
- 1/4 cup of pine nuts
- 2 cloves of garlic, peeled
- 1/2 cup of extra virgin olive oil, plus a splash for the pan
- 1/2 tsp of kosher salt
- 1/4 tsp of black pepper
- 1/2 cup of shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Make the pesto: In a food processor, combine the basil, parmesan, pine nuts, and garlic. Pulse until roughly chopped.
- With the processor running, slowly drizzle in the 1/2 cup of olive oil until the pesto is smooth. Tip: For a brighter green color, blanch the basil in boiling water for 10 seconds first, then shock it in ice water.
- Pat the chicken breasts completely dry with paper towels. This helps with browning.
- Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
- Season the inside of each pocket with a pinch of the salt and pepper.
- Stuff each chicken breast with about 2 tablespoons of the prepared pesto.
- Seal the opening of each pocket by securing it with 2-3 toothpicks.
- Season the outside of the chicken breasts with the remaining salt and pepper.
- Heat a large, oven-safe skillet over medium-high heat and add a splash of olive oil.
- Sear the chicken breasts for 3-4 minutes per side, until you get a deep golden-brown crust. Tip: Don’t move the chicken for the first 2 minutes to ensure a good sear.
- Transfer the entire skillet to the preheated oven.
- Bake the chicken for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Remove the skillet from the oven. Carefully remove the toothpicks.
- Sprinkle the shredded mozzarella cheese evenly over the top of each chicken breast.
- Return the skillet to the oven for 2-3 minutes, just until the cheese is melted and bubbly. Tip: Let the chicken rest for 5 minutes after baking for juicier results.
Buttery mozzarella melts over a golden crust, hiding a vibrant, herby pesto center. The chicken stays incredibly juicy, making every forkful a perfect balance of savory, cheesy, and fresh. Slice it thick and serve over a bed of creamy polenta or with a simple arugula salad for a restaurant-worthy plate at home.
Pesto Mashed Potatoes
Grab your potatoes—we’re mashing pesto into creamy spuds for a holiday side that steals the show. Skip the boring butter routine and blend vibrant basil, garlic, and parmesan right into the fluff. It’s a 10-minute upgrade that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 3 pounds of Yukon Gold potatoes, peeled and chopped into 1-inch cubes
– A big splash of whole milk, about ¾ cup
– A generous ½ cup of heavy cream
– 4 tablespoons of unsalted butter, cut into chunks
– A full cup of fresh basil pesto (store-bought or homemade)
– A couple of garlic cloves, minced
– A hefty ½ cup of grated Parmesan cheese
– A pinch of salt and a few cracks of black pepper
Instructions
1. Place the peeled and chopped potatoes in a large pot and cover them with cold water by 2 inches.
2. Add 1 tablespoon of salt to the water and bring it to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 15–20 minutes, until they are fork-tender.
4. Drain the potatoes thoroughly in a colander and return them to the warm pot.
5. Add the butter chunks to the hot potatoes and let them melt for 1 minute.
6. Pour in the milk and heavy cream, then mash the potatoes with a potato masher until smooth.
7. Stir in the minced garlic and pesto until fully combined.
8. Fold in the grated Parmesan cheese until the mixture is creamy.
9. Season with salt and pepper, tasting and adjusting as needed.
10. Transfer the mashed potatoes to a serving bowl and garnish with extra pesto or Parmesan if desired.
Here’s the scoop: these pesto mashed potatoes boast a velvety texture with pops of herbal brightness from the basil. Serve them warm alongside roasted chicken or as a festive base for gravy—they’re so good, you might just skip the main dish.
Pesto Tortellini Bake
Zesty pesto meets cheesy tortellini in this cozy bake that’s perfect for busy weeknights. Grab your favorite store-bought tortellini and a jar of pesto—this dish comes together in minutes. You’ll love the bubbly, golden top and the creamy, herby center.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A 20-ounce package of cheese tortellini (fresh or frozen)
– A 7-ounce jar of basil pesto
– A cup of heavy cream
– A cup of shredded mozzarella cheese
– A half cup of grated Parmesan cheese
– A couple of cloves of garlic, minced
– A splash of olive oil
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Cook the tortellini according to the package directions until al dente, then drain it well. Tip: Don’t overcook the tortellini since it’ll bake more in the oven.
3. In a large bowl, combine the cooked tortellini, pesto, heavy cream, minced garlic, and a pinch of salt and pepper. Stir until everything is evenly coated.
4. Pour the tortellini mixture into the prepared baking dish and spread it out evenly.
5. Sprinkle the mozzarella and Parmesan cheeses evenly over the top of the tortellini mixture.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with golden-brown spots. Tip: Check at 20 minutes—if the top isn’t browned enough, broil for 1-2 minutes, watching closely to prevent burning.
7. Remove the bake from the oven and let it rest for 5 minutes before serving. Tip: This resting time helps the sauce thicken slightly for easier serving.
Lusciously creamy with a crispy cheese crust, this bake delivers bold pesto flavor in every bite. Serve it straight from the dish with a simple side salad for a complete meal, or scoop it into bowls for a comforting dinner that feels indulgent yet effortless.
Pesto Veggie Stir-Fry
A pesto-packed veggie stir-fry that’s faster than takeout and packed with flavor. Grab your skillet and let’s get cooking—this vibrant dish comes together in minutes for a fresh, satisfying meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp olive oil
– 1 red bell pepper, sliced into thin strips
– 1 zucchini, cut into half-moons
– 1 cup broccoli florets
– 1/2 red onion, thinly sliced
– 3 cloves garlic, minced
– 1/2 cup basil pesto
– A splash of lemon juice
– A couple of pinches of salt
– A handful of cherry tomatoes, halved
Instructions
1. Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the sliced red bell pepper, zucchini half-moons, broccoli florets, and thinly sliced red onion to the skillet.
3. Stir-fry the vegetables for 5–7 minutes, tossing frequently, until they start to soften and develop light char marks.
4. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Reduce the heat to medium and stir in 1/2 cup basil pesto until the vegetables are evenly coated.
6. Add a splash of lemon juice and a couple of pinches of salt, then toss to combine.
7. Fold in the halved cherry tomatoes and cook for 2 more minutes, just until they warm through.
8. Remove the skillet from the heat and let it sit for 1 minute before serving.
Lightly charred veggies get a glossy coat of pesto, with bright pops from the tomatoes. Serve it over quinoa for extra protein, or stuff it into warm tortillas for a quick wrap—leftovers taste even better the next day!
Pesto Eggplant Parmesan
Hate boring eggplant? This pesto eggplant parm swaps heavy marinara for bright basil pesto—crispy, cheesy, and ready to wow your holiday table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 medium eggplants, sliced into ½-inch rounds
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1½ cups panko breadcrumbs
– ½ cup grated Parmesan cheese
– 1 cup basil pesto (store-bought or homemade)
– 2 cups shredded mozzarella cheese
– A splash of olive oil for brushing
– A couple of pinches of salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Sprinkle the eggplant slices with a couple of pinches of salt and let them sit for 10 minutes to draw out moisture—pat them dry with paper towels to prevent sogginess.
3. Set up a breading station: place 1 cup of flour in one shallow dish, 2 beaten eggs in another, and mix 1½ cups panko with ½ cup grated Parmesan in a third.
4. Dredge each eggplant slice in the flour, then dip it in the egg, and finally coat it thoroughly in the panko-Parmesan mixture.
5. Arrange the coated slices on the baking sheet, brush them lightly with a splash of olive oil, and bake for 20 minutes until golden and crispy.
6. Remove from the oven and spread 1 cup of basil pesto evenly over each slice, then top with 2 cups of shredded mozzarella.
7. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly browned—watch closely to avoid burning.
8. Let it cool for 5 minutes before serving; this helps the layers set for easier slicing.
Oozing with melty cheese and fragrant pesto, this dish delivers a crispy crunch that gives way to tender eggplant. Serve it over a bed of arugula for a fresh contrast or as a hearty main with garlic bread to soak up every last bite.
Pesto Bruschetta with Balsamic Glaze
Nailing that perfect party appetizer just got easier. This pesto bruschetta with balsamic glaze is your new go-to—crispy, herby, and tangy all in one bite. It’s the effortless showstopper that looks fancy but comes together in minutes.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– A baguette, sliced into about 18 half-inch pieces
– A couple of tablespoons of olive oil
– A cup of fresh basil leaves, packed
– A quarter cup of grated Parmesan cheese
– A third cup of pine nuts
– Two cloves of garlic
– A splash of lemon juice
– Half a cup of cherry tomatoes, chopped
– A quarter cup of balsamic vinegar
– A teaspoon of honey
Instructions
1. Preheat your oven to 400°F.
2. Arrange the baguette slices on a baking sheet in a single layer.
3. Brush each slice lightly with olive oil using a pastry brush.
4. Bake the slices for 8-10 minutes, until they turn golden brown and crispy at the edges.
5. While the bread bakes, combine the basil, Parmesan, pine nuts, garlic, and lemon juice in a food processor.
6. Pulse the mixture until it forms a coarse paste, scraping down the sides as needed.
7. With the processor running, slowly drizzle in the remaining olive oil until the pesto is smooth and emulsified.
8. In a small saucepan over medium heat, simmer the balsamic vinegar and honey for 5-7 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon.
9. Remove the toasted baguette slices from the oven and let them cool for 2 minutes on a wire rack to prevent sogginess.
10. Spread a generous layer of the fresh pesto onto each cooled slice.
11. Top each slice evenly with the chopped cherry tomatoes.
12. Drizzle the reduced balsamic glaze over the assembled bruschetta using a spoon or squeeze bottle for control.
Kick back and enjoy the crunch of that toasted bread against the creamy, garlicky pesto. The sweet-tart balsamic glaze cuts through the richness perfectly—try serving these on a platter with extra glaze for dipping, or pair them with a crisp white wine for a full flavor experience.
Pesto Lasagna Rolls
Hate boring lasagna? These pesto lasagna rolls are your game-changer—creamy, herby, and perfect for a cozy night. They’re easy to assemble and look gorgeous on the plate.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 12 lasagna noodles (the no-boil kind works great)
– 2 cups of ricotta cheese (go for whole milk for extra creaminess)
– 1 cup of basil pesto (store-bought or homemade, your call)
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1 large egg (to bind it all together)
– A splash of olive oil
– A couple of cloves of garlic, minced
– Salt and black pepper (just a pinch of each)
– 2 cups of marinara sauce (for that saucy base)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with a splash of olive oil.
2. In a medium bowl, mix 2 cups of ricotta cheese, 1 cup of basil pesto, 1/2 cup of grated Parmesan cheese, 1 large egg, a couple of minced garlic cloves, and a pinch of salt and black pepper until smooth. Tip: Taste the mixture now—adjust seasoning before rolling to avoid bland bites.
3. Lay out 12 lasagna noodles on a clean surface. Spread about 2 tablespoons of the ricotta-pesto mixture evenly over each noodle, leaving a small border at the edges.
4. Roll up each noodle tightly from one end to the other, like a little cigar, and place them seam-side down in the greased baking dish. Tip: Pack them snugly to prevent unrolling during baking.
5. Pour 2 cups of marinara sauce evenly over the rolls in the dish, covering them completely.
6. Sprinkle 1 cup of shredded mozzarella cheese on top of the sauce.
7. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown. Tip: Let it rest for 5 minutes after baking—this helps the rolls set and makes serving easier.
Now, dig into these rolls—they’re tender with a rich, herby pesto kick and a gooey cheese pull. Not your average lasagna, these rolls are perfect for a dinner party or meal prep; try serving them with a crisp salad or garlic bread to soak up the sauce.
Summary
Hooray! You’ve got 20 tasty pesto dinners to make any night special. Whether you’re cooking for family or friends, these recipes are sure to delight. Pick one to try this week—we’d love to hear which is your favorite in the comments! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
