When it comes to adding flavor and flair to your meals, few ingredients can rival the power of pesto. This classic Italian sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil has become a staple in many kitchens around the world. And for good reason – it’s incredibly versatile, pairing well with everything from pasta and pizza to chicken and fish.
In this article, we’ll explore 20 easy pesto dinner recipes that are sure to impress your family and friends. From classic combinations like pesto pasta and pesto pizza to more innovative dishes like pesto-stuffed portobello mushrooms and pesto grilled cheese sandwiches, there’s something for everyone in this collection of tasty and straightforward recipes. So let’s get cooking!
Garlic Butter Shrimp Pesto Pasta
This recipe combines the flavors of garlic butter, succulent shrimp, and creamy pesto sauce with al dente pasta for a satisfying and flavorful meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz pasta (linguine or fettuccine work well)
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1/2 cup freshly made pesto sauce
– 1 lb large shrimp, peeled and deveined
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in pesto sauce and season with salt and pepper to taste.
5. Combine cooked pasta and shrimp mixture. Top with Parmesan cheese if desired.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Sun-Dried Tomato Pesto Chicken Skillet
Elevate your weeknight dinner routine with this flavorful skillet dish, featuring tender chicken, sun-dried tomatoes, and a rich pesto sauce. This one-pot wonder is ready in just 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup freshly made pesto sauce (see note)
– 1 tsp dried basil
– Salt and pepper to taste
– 1 large onion, sliced
– 2 cups mixed bell peppers (any color), sliced
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Add garlic, sun-dried tomatoes, pesto sauce, and basil to the skillet. Cook for 1 minute, stirring constantly.
4. Add onion and bell peppers to the skillet. Cook until vegetables are tender, about 8-10 minutes.
5. Return chicken to the skillet and stir to combine with the vegetable mixture.
6. Season with salt and pepper to taste.
Cooking Time: 30 minutes
Creamy Pesto Gnocchi with Spinach
Savor the flavors of Italy with this simple yet indulgent recipe that combines pillowy gnocchi, vibrant spinach, and a rich creamy pesto sauce.
Ingredients:
– 1 package potato gnocchi (about 12 oz)
– 2 cups fresh spinach leaves
– 1/4 cup pesto sauce (homemade or store-bought)
– 1 tablespoon unsalted butter
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, typically 3-5 minutes or until they float to the surface.
2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the spinach leaves and cook, stirring occasionally, until wilted (about 2-3 minutes).
3. In a large serving bowl, combine the cooked gnocchi, pesto sauce, and wilted spinach. Toss gently to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional fresh spinach leaves if desired.
Cooking Time: 15-20 minutes
Pesto Stuffed Chicken Breast with Mozzarella
Elevate your chicken dish game with this creamy and flavorful recipe. A perfect combination of rich pesto, juicy chicken, and melted mozzarella cheese will leave you wanting more.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pesto sauce
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pesto sauce and salt and pepper to taste.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the pesto mixture, leaving a 1-inch border around edges.
5. Place stuffed chicken breasts on a baking sheet lined with parchment paper, drizzle with olive oil.
6. Top each breast with shredded mozzarella cheese.
7. Bake for 25-30 minutes or until chicken is cooked through and cheese is melted.
Cooking Time: 25-30 minutes
One-Pot Pesto Risotto with Mushrooms
Elevate your dinner game with this creamy and flavorful one-pot wonder that combines the richness of risotto, the earthiness of mushrooms, and the brightness of pesto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup pesto sauce
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add mushrooms and cook until they release their liquid and start browning, about 5 minutes.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Pour in warmed broth, 1 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in pesto sauce and Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with additional parsley or basil if desired.
Cooking Time: 25-30 minutes
Grilled Salmon with Basil Pesto Glaze
Elevate your grilling game with this mouthwatering recipe that combines the richness of salmon with the bright, herby flavor of basil pesto.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup basil pesto
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together basil pesto, olive oil, and garlic.
3. Brush the glaze evenly onto both sides of the salmon fillets.
4. Season with salt and pepper to taste.
5. Grill the salmon for 4-6 minutes per side, or until cooked through.
6. Remove from heat and let rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Pesto Zucchini Noodles with Cherry Tomatoes
This recipe combines the flavors of summer with a simple and quick dish that’s perfect for any meal. By using zucchini noodles instead of traditional pasta, you’ll enjoy a low-carb and nutritious option that’s rich in vitamins and antioxidants.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto sauce
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat a large skillet or sauté pan over medium-high heat.
2. Spiralize the zucchinis into noodles and place them in the preheated pan with a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until tender but still slightly crisp.
3. Add the pesto sauce to the pan and stir well to combine. Cook for an additional minute.
4. Add the cherry tomatoes to the pan and cook for 2-3 minutes, or until they start to release their juices.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Pesto Margherita Pizza with Fresh Basil
Elevate the classic margherita pizza by adding a vibrant and flavorful pesto twist, perfectly complemented by fresh basil leaves. This simple yet impressive recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb pizza dough
– 1/4 cup pesto
– 8 oz mozzarella cheese, sliced
– 1/4 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to your desired thickness.
3. Spread the pesto evenly over the dough, leaving a small border around the edges.
4. Arrange the mozzarella cheese slices on top of the pesto.
5. Top with cherry tomatoes and sprinkle with chopped basil leaves.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the crust is golden brown.
Cooking Time: 12-15 minutes
Lemon Pesto Orzo with Asparagus
This recipe combines the flavors of lemon, garlic, and asparagus with the nutty goodness of orzo for a light and satisfying meal.
Ingredients:
– 8 oz orzo
– 2 tbsp olive oil
– 1/4 cup freshly made lemon pesto (see below)
– 1 lb fresh asparagus, trimmed
– Salt and pepper to taste
– Optional: grated Parmesan cheese
Lemon Pesto:
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 tbsp chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add asparagus and cook until tender, about 5-7 minutes. Season with salt and pepper.
3. Add cooked orzo to the skillet with asparagus. Stir in lemon pesto and toss to combine.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Pesto Turkey Meatballs with Spaghetti
Elevate your pasta game with this flavorful twist on classic meatballs and spaghetti. This recipe combines the richness of turkey meatballs with the brightness of pesto sauce.
Ingredients:
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 cup pesto sauce
– Salt and pepper to taste
– 12 oz spaghetti
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine turkey, breadcrumbs, egg, Parmesan cheese, parsley, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and bake for 18-20 minutes or until cooked through.
5. Cook spaghetti according to package instructions.
6. In a large skillet, combine pesto sauce and cooked meatballs. Simmer over medium heat for 2-3 minutes.
7. Serve meatballs and pesto sauce over cooked spaghetti.
Cooking Time: 30-35 minutes
Roasted Veggie Pesto Quinoa Bowl
A flavorful and nutritious bowl filled with roasted vegetables, creamy pesto sauce, and nutty quinoa – a perfect meal for any time of the day!
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1/4 cup pesto sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss bell peppers, zucchini, and olive oil on a baking sheet. Roast in the oven for 20-25 minutes or until tender.
4. In a small bowl, mix pesto sauce with 1 tablespoon of water.
5. To assemble the bowls, place cooked quinoa at the bottom, followed by roasted vegetables, and top with pesto sauce.
6. Season with salt and pepper to taste. Garnish with fresh basil leaves, if desired.
Cooking Time: Approximately 30-40 minutes
Creamy Pesto Tortellini Soup
Warm up on a chilly day with this rich and satisfying soup that combines the flavors of Italy’s Amalfi Coast. This creamy pesto tortellini soup is an easy twist on traditional tomato soup, featuring tender pasta, flavorful pesto, and a hint of garlic.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup heavy cream
– 1/4 cup store-bought or homemade pesto
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 8 oz. cheese-filled tortellini
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the heavy cream, pesto, and dried basil. Season with salt and pepper to taste.
5. Cook the tortellini according to package instructions. Drain and add to the soup.
6. Simmer for 10-15 minutes or until heated through.
Cooking Time: 20-25 minutes
Pesto Bruschetta Chicken with Balsamic Glaze
Pesto Bruschetta Chicken with Balsamic Glaze: A flavorful and colorful dish perfect for a dinner party or special occasion. This recipe combines the richness of chicken, the brightness of pesto, and the tanginess of balsamic glaze.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pesto
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1 baguette, sliced into 1-inch pieces
– Salt and pepper to taste
– Fresh basil leaves for garnish
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together pesto, olive oil, garlic, salt, and pepper.
3. Brush the mixture onto both sides of the chicken breasts.
4. Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Meanwhile, toast the baguette slices and top each slice with a spoonful of balsamic glaze.
6. Serve the chicken breasts on top of the toasted baguette slices and garnish with fresh basil leaves.
Cooking Time: 25 minutes
Pesto-Stuffed Portobello Mushrooms
This recipe combines the earthy flavor of portobello mushrooms with the vibrant taste of pesto, creating a delightful and easy-to-make appetizer perfect for any occasion.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup pesto sauce
– 1/4 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pesto and mozzarella cheese.
3. Stuff each mushroom cap with the pesto-cheese mixture, dividing it evenly among the four caps.
4. Drizzle the tops with olive oil and season with salt and pepper.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Pesto Caprese Stuffed Avocados
Elevate your snacking game with this creamy, flavorful twist on the classic caprese salad. Fresh mozzarella, basil, and tomatoes come together in a delightful union inside ripe avocados.
Ingredients:
– 4 ripe avocados
– 1/2 cup fresh mozzarella cheese, sliced
– 1/4 cup pesto
– 1/4 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Cut the avocados in half lengthwise and remove the pit.
2. In a small bowl, mix together the mozzarella cheese, pesto, and salt and pepper to taste.
3. Stuff each avocado half with the mozzarella-pesto mixture.
4. Top each avocado with a cherry tomato half and sprinkle with chopped basil leaves.
5. Serve immediately and enjoy!
Cooking Time: 0 minutes (no cooking required)
Pesto Pull-Apart Bread with Cheese
Elevate your bread game with this savory and aromatic recipe that combines the flavors of pesto, cheese, and tender dough. Perfect for a quick snack or as a side to your favorite meal.
Ingredients:
– 1 package active dry yeast
– 2 cups warm water
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1/4 cup pesto sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C). In a large bowl, combine yeast and warm water; let sit for 5 minutes.
2. Add olive oil, salt, and 2 cups flour to the bowl; mix until a shaggy dough forms.
3. Gradually add remaining flour, kneading until smooth and elastic.
4. Divide dough into 9 equal pieces. Roll each piece into a ball and flatten slightly.
5. Brush tops with pesto sauce and sprinkle with mozzarella cheese.
6. Place balls on a baking sheet lined with parchment paper, leaving some space between each.
7. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Pesto Grilled Cheese with Tomato Soup
Elevate your grilled cheese game by adding the rich flavor of pesto and pairing it with a comforting bowl of tomato soup. This simple yet satisfying recipe is perfect for a cozy night in or a quick lunch.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1/4 cup pesto
– 2 tablespoons unsalted butter, divided
– 2 slices of cheddar cheese (or your preferred cheese)
– Salt and pepper to taste
– Tomato soup for serving
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Butter one side of each bread slice.
3. Spread pesto on the unbuttered side of one bread slice.
4. Place one slice of cheese on top of the pesto.
5. Place the other bread slice, buttered side up, on top of the cheese.
6. Grill for 2-3 minutes or until golden brown and crispy.
7. Serve with a bowl of warm tomato soup.
Cooking Time: 5-7 minutes
Pesto Hummus Veggie Wrap
This refreshing wrap combines the creamy richness of hummus with the vibrant flavors of pesto and crunchy veggies, perfect for a quick and satisfying snack or lunch.
Ingredients:
– 1/2 cup cooked chickpeas
– 1/4 cup pesto
– 1/4 cup hummus
– 1 large flour tortilla
– 1/2 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup sliced cucumber
– 1/2 cup sliced bell peppers
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together hummus and pesto until well combined.
2. Spread the hummus-pesto mixture evenly over the center of the tortilla, leaving a 1-inch border on both sides.
3. Top with mixed greens, cucumber, bell peppers, salt, and pepper to taste.
4. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll up the wrap tightly.
5. Slice in half and serve immediately.
Cooking Time: 5 minutes
Pesto Eggplant Parmesan Bake
A flavorful twist on classic eggplant parmesan, this recipe combines the richness of pesto with the tenderness of breaded and baked eggplant slices.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– 1/4 cup pesto sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice in beaten eggs, then coat with breadcrumb mixture, pressing gently to adhere.
4. Place coated eggplant slices on a baking sheet lined with parchment paper, leaving space between each slice.
5. Drizzle olive oil over the eggplant slices and sprinkle with salt and pepper to taste.
6. Bake for 20-25 minutes or until golden brown.
7. Remove from oven and spread pesto sauce evenly over the eggplant slices.
8. Top with mozzarella cheese and return to oven for an additional 5-10 minutes, or until melted and bubbly.
Cooking Time: 30-35 minutes
Pesto Garlic Bread with Melted Cheese
Pesto Garlic Bread with Melted Cheese Recipe
Elevate your bread game with this flavorful combination of pesto, garlic, and melted cheese! This recipe is perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 baguette
– 3 cloves garlic, minced
– 2 tbsp pesto sauce
– 1 cup shredded mozzarella cheese
– Salt, to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the baguette in half lengthwise and spread one side with the minced garlic.
3. Spread the pesto sauce evenly on top of the garlic.
4. Sprinkle the shredded mozzarella cheese over the pesto layer.
5. Place the bread on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and season with salt to taste.
Cooking Time: 10-12 minutes
Summary
Get ready to impress your family and friends with these easy and delicious pesto dinner recipes! From classic pasta dishes like Garlic Butter Shrimp Pesto Pasta, to innovative twists like Creamy Pesto Gnocchi with Spinach, there’s something for everyone. Try Pesto Stuffed Chicken Breast with Mozzarella or One-Pot Pesto Risotto with Mushrooms for a satisfying meal. For a lighter option, go for Pesto Zucchini Noodles with Cherry Tomatoes or Pesto Grilled Cheese with Tomato Soup. With over 20 recipes to choose from, you’ll never run out of ideas!
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