Pesto Pasta: Cook your favorite pasta according to package instructions and toss with homemade or store-bought pesto. You can add sautéed vegetables like mushrooms, zucchini, or cherry tomatoes for a more substantial meal.
Pesto Dressing: This Pesto Salad Dressing is the best way to step up your salad game. Easy to make with homemade or store-bought pesto, it’s a fragrant and vibrant dressing that elevates your salads (and more!) with tangy, fresh flavors.
Pesto Pizza: Spread pesto on a pizza crust and top with your favorite toppings, such as mozzarella cheese, cherry tomatoes, and sliced mushrooms. Bake in the oven until the crust is crispy and the cheese is melted.
Pesto Stuffed Mushrooms: Remove the stems from mushrooms and fill the caps with a mixture of pesto, breadcrumbs, and Parmesan cheese. Bake in the oven until the mushrooms are tender and the filling is crispy.
Pesto Bolognese Lasagna: Slow cooked Italian style Bolognese sauce with a mix of beef, peppers, sweet tomatoes, and herbs. All layered with basil pesto ricotta, provolone cheese, and no-boil lasagna noodles.
Pesto Grilled Vegetables: Toss your favorite vegetables, such as zucchini, bell peppers, eggplant, and asparagus, with pesto and grill them until tender and slightly charred. It's a fantastic side dish for grilled meats or a delightful addition to salads.
Pesto Panini: Spread pesto on the inside of a split baguette or ciabatta bread. Layer with sliced deli meats like turkey or ham, cheese, and roasted red peppers. Grill in a panini press or a hot skillet until the bread is crispy and the cheese is melted.
Pesto Quinoa Salad: Cook quinoa according to package instructions and let it cool. Mix it with pesto, chopped cherry tomatoes, cucumber, feta cheese, and fresh herbs like parsley or basil. Season with salt and pepper for a flavorful and refreshing salad.
Pesto Crusted Salmon: Spread a layer of pesto on top of salmon fillets and bake in the oven until the fish is cooked through and the pesto forms a golden crust. Serve it with a side of roasted potatoes or steamed vegetables.
Pesto Risotto: Prepare risotto using your preferred recipe, and when it's almost done, stir in a few spoonfuls of pesto. The pesto adds a burst of flavor to the creamy risotto. Serve it as a main dish or a side with grilled chicken or fish.
Pesto Crostini: Slice a baguette into thin rounds, brush them with olive oil, and toast them until crispy. Spread pesto on top of each crostini and garnish with sundried tomatoes, chopped olives, or fresh basil leaves for an appetizing party snack.
Pesto Vegetable Skewers: Thread cherry tomatoes, bell peppers, zucchini, and red onion onto skewers. Brush the vegetables with pesto and grill them until they are tender and slightly charred. It makes a delightful vegetarian or vegan option for a barbecue or gathering.
Pesto Bruschetta Chicken: Top grilled or baked chicken breasts with pesto and a slice of fresh mozzarella cheese. Place them under the broiler until the cheese is melted and bubbly. Serve it with a side of pasta or a green salad.
In general, an unopened jar of store-bought pesto can last for several months, typically around 6 to 8 months, if stored in a cool, dry place such as a pantry. Homemade pesto may have a shorter shelf life, usually around 3 to 5 days in the refrigerator. Once opened, pesto should be stored in the refrigerator and consumed within a few days, typically around 5 to 7 days. It’s important to keep the pesto in an airtight container and to check for signs of spoilage, such as mold or a sour smell, before consuming.
Can you Freeze Pesto?
To extend the shelf life of pesto, you can also freeze it for up to three months. I like to freeze it into individual portions using a silicone ice cube mold. Then I package the cubes into a large ziploc bag. Thaw overnight in the refrigerator or at room temperature for about 1 hour.
Did you try this any of these recipes using pesto?
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Wondering how to use up that container of pesto? Here are 30+ amazingly delicious recipes that use pesto. Pastas, salads, soups and more! Try this Grilled Flank Steak with Pesto. Marinated in a soy and honey mix and topped with creamy burrata and peppery arugula pesto.
Whisk together the marinade ingredients and pour over the flank steak in a casserole dish or large ziploc bag. Let marinate 30 minutes, or up to overnight.
Meanwhile, preheat your grill to high heat.
While the grill is heating, make the pesto. Process arugula, basil, oil, parmesan, pine nuts, lemon zest, garlic and salt in a food processor or blender until finely chopped; season with pepper, to taste.
Add the corn and steak to the grill and cook the steak for 3-5 minutes per side for medium rare (132 degrees). Transfer to a cutting board and let rest 5 minutes. Cook the corn until charred in spots and tender (about 10 minutes).
Slice the steak against the grain and cut the corn kernels off the cobs.
Plate the steak with the burrata and grilled corn and top with arugula pesto. Enjoy!