Pesto - Add Flavor to Your Cooking
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Pesto is Delicious
Pesto is one of the most underused weapons in a cook's arsenal. Not only is pesto delicious, it is incredibly easy to use. One of my favorite parts about pesto is its longevity; it keeps fresh in the freezer for over 6 months. I've utilized pesto with any meat you can think of, but my favorite use is to liven up bland tomato sauce. I cook with pesto minimum two times a week, so it's time for me to share some recipes with the world!
What is Pesto?
I'll Tell You!
Let's start with the basics. Most pesto is made with basil, Parmesan cheese, pine nuts (occasionally walnuts or other substitutes), fresh garlic, and olive oil. Basic ingredients, very simple to make, but difficult to get right. In addition to the traditional basil pesto, I have found a wide variety of pesto flavors. Some of my favorites include: spicy chipotle pesto, spinach pesto, sweet red pepper pesto, basil cilantro pesto, and sun-dried tomato pesto. The variety of flavors provides a cook with a myriad of diverse recipes. Here are some of my favorites:
Everything Pesto
You'll Find it Here
- What is Pesto?
- Pesto, Pasta and Chicken
- Pesto-Stuffed Flounder
- Pesto Shrimp Scampi
- You'll Need Quality Pasta
- Stuffed Portobello Mushrooms
- Classic Pesto Pizza
- Pizza Dough
- What's Your Favorite style of Pizza?
- Spinach Chicken Pesto Pizza
- My Favorite Pizza Recipe Book
- Pesto Chicken with Summer Squash
- Italian Chicken Stuffed with Pesto and Mozzerella
- Nonstick Skillet is the Way to Be
- Chicken Pesto Sandwich
- Pesto Chicken Salad
- The Essential Pesto Cookbook
- Famous Grilled Cheese con Pesto
- Grilled Turkey Pesto Sandwich
- Where can I get the Good Stuff?
- Whole In The Wall
- Pesto Flavors Offered at the Whole In the Wall
- Can't Get Enough Pesto
- Pesto Dip and Pesto Spread
- Please Let Me Know What You Think
- Thank You for Visiting!
- Where is the Whole in the Wall?
Pasta and More
Recipes Galore!
Pesto, Pasta and Chicken
Difficulty Level: Easy
* 12 oz. of cooked pasta* 5 tbsp. of pesto (any flavor will do!)
* 2 chicken breasts
This one is easy;grill the chicken and slice into strips. For best flavor, marinate the chicken in a closed container with 2 tbsp. of pesto for a minimum of 18 hours. Cook the pasta and toss with pesto after draining! Serves 3.
Notes: (1) Mixing in grape tomatoes (halved) with basil or spinach pesto is delicious.
(2) Brown or white rice and easily be substituted for the pasta for a healthier meal.
(3) Top it off with grated Parmesan or Asiago cheese; delicious!
Pesto-Stuffed Flounder
Difficulty: Medium-Hard
* 10 oz. flounder fillet* 3 oz. crab meat (fresh or canned)
* 1/4 stick butter (2Tblsp.)
* spices: garlic powder, pepper, dill,
* parsley
* pesto
* freshly grated Parmesan cheese
Place two pats of butter in a broil dish (or any other deep, oven-safe dish). Sprinkle a dash of pepper and a dash of garlic powder over the butter. Divide the flounder into two 5 oz. fillets and lightly pound each one. Place one fillet in the dish on top of the butter. Lightly spread pesto over the entire fillet, then crumble crab meat over the pesto. Place the other 5 oz. fillet over this, then top it with two more pats of butter and a dash each of pepper and garlic powder. Put a tiny dollop of pesto on top and place in broiler. Baste occasionally until fish breaks apart when pressed. Sprinkle with dill and broil for one or two more minutes. Remove from broiler and sprinkle with Parmesan.
Pesto Shrimp Scampi
Difficulty Level: Medium
* 18 shelled, deveined shrimp (thawed or fresh)* 1 Tbsp. butter
* Garlic powder, pepper, dill, parsley
* 1 lemon
* 1 Tbsp. olive oil
* A little white wine
* Your favorite flavor of pesto
* Freshly grated Parmesan cheese
* 12 oz. of cooked pasta
Place 1/2 Tbsp. of butter and 1/2 Tbsp olive oil in the bottom of a broiling dish (or other deep, oven-safe dish). Sprinkle a dash each of pepper and garlic powder over the butter and oil. Arrange the shrimp in the dish on top of the butter. Put 1/2 Tbsp. butter and 1/2 Tbsp. oil on top of the shrimp. Sprinkle with one more dash of pepper and garlic powder. Drizzle 1-2 Tbsp. of wine and the juice of 1/4 lemon on top. Place in the broiler. Remember to cook the pasta while the shrimp is cooking. Baste the shrimp occasionally until shrimp are about two-thirds done (they usually turn pink and curl up a bit). Now place 2 Tbsp. of pesto on top and continue broiling for 1 1/2 to 2 minutes. Remove from broiler, sprinkle with Parmesan and serve over pasta. Serves 3.
You'll Need Quality Pasta
Great Pesto Needs Great Pasta!
Unfortunately, most people buy the cheapest pasta available, because they assume it's the sauce that makes the dish. However, great pesto cannot make up for disgusting pasta.
Rustichella d'Abruzzo Bucatini Pasta
Amazon Price: $7.99 (as of 06/02/2012)
Whenever I'm entertaining, I buy the really good stuff; I buy Rustichella Bucatini. The reason I buy this brand (and only this brand) is because it reminds of the homemade pasta my grandparents used to make.
Stuffed Portobello Mushrooms
What a Treat!
*4 Portobello Mushroom caps, cleaned and stems/gills removed*8 oz. tomato sauce, homemade or purchased
*¾ lb. ground turkey
*¾ cup sweet onion, finely chopped
*½ cup thinly sliced/diced/grated fresh mozzarella
*1 tbsp. Italian seasoning
*2-3 tbsp. grated Parmesan cheese
*1-2 tbsp. extra virgin olive oil, plus some for brushing the 'shrooms
*½ tsp. salt
*¼ tsp. ground pepper
*¼ cup basil pesto sauce
*Roma tomato, thin sliced
Preheat the oven to 400° F degrees. Rub the Portobello with extra virgin olive oil and place gill side up on the baking sheet. Bake for 5-7 minutes. Remove from the oven and let cool.
In the meantime, Sauté onion with oil over medium-low heat until onion is soft and transparent (about 4 to 5 minutes). Add ground turkey, salt, pepper, and seasoning and cook until just browned, stirring to break apart. Add tomato sauce and Parmesan cheese and stir to mix and heat. Remove from heat.
Pour off any juices the Portobello. Fill each Portobello meat filling then top with fresh mozzarella. Return to oven for another 10 minutes or so, or until the cheese is melted. Plate. Top with a dollop of basil pesto sauce, a slice of tomato and serve immediately.
Pizza Pizza
Recipes Recipes
Classic Pesto Pizza
This is how I got Hooked on Pesto!
* Pizza crust* 16 oz. of shredded provolone
* 2 tomatoes, sliced thin
* 3/4 of a cup of basil pesto
Roll out a 16-inch pizza crust (or a pre-made crust). Add 3/4 cup of basil pesto. Top with 16 oz. shredded provolone (trust me, it trumps mozzarella on pesto pizza), tomato slices, and sprinkle with Parmesan. Bake in a 450°oven for 12-15 minutes. Sprinkle with freshly grated Parmesan, slice and serve.
Pizza Dough
You Need an Easy and Delicious Base
I love making homemade pizza, but I'm willing to admit that I've never been great at making dough from scratch. Recently, I decided to cut my losses and start buying dough. At first my friends ridiculed me for turning to the dark side, but they now reap the benefits of my decision at every social gathering.
Rustic Italian Pizza and Bread Mixes (A Single Pack)
Amazon Price: $4.99 (as of 06/02/2012)
I tried out many brands before I settled on my favorite one. The most delicious one ended being the easiest to make; what a combination! Rustic Italian Pizza and Bread Mix is as easy as pie (pardon the pun); just add water. It is the perfect base for your first pesto pizza.
What's Your Favorite style of Pizza?
An Ongoing Debate
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Spinach Chicken Pesto Pizza
The Ultimate
* Pizza crust* 12 oz. of shredded provolone
* 4 oz. of feta cheese
* 1 oz. of Parmesan cheese
* 2 containers of grape tomatoes (sliced in half)
* 3/4 of a cup of Spinach Parmesan pesto
* 1 chicken breast
Grill the chicken breast to perfection. While the chicken is cooking, roll out a 16-inch pizza crust (or a pre-made crust) once again. Spread 3/4 cup of Spinach Parmesan pesto. Add 12 oz. shredded provolone (trust me, it trumps mozzarella on pesto pizza), the feta, and sprinkle with Parmesan. The chicken should be done cooking by now; cut it up into bit sized pieces. Then place the chicken and halved grape tomatoes evenly throughout the pizza. Bake in a 450°oven for 12-15 minutes. Slice and serve!
My Favorite Pizza Recipe Book
Pesto Pizza and More!
You already know that I like making pizza. You already know that I like pesto. Fortunately, my family already knows both of these things as well. Last year, my brother bought me this book for my birthday (what a guy). It has done wonders for my entertaining skills; my friends call me "the pizza man."
Pizza: More than 60 Recipes for Delicious Homemade Pizza
Amazon Price: $9.93 (as of 06/02/2012)
This book opened my eyes to the plethora of different styles of pizza. I was under the impression that New York style and Chicago style pizza's were the only ones worth making. This book delves into the Neapolitan, pizza cooked on the grill, and even dessert pizza. There are a lot of recipes to try out, so don't get overwhelmed. Just take your time, enjoy the pizza, and go to the gym afterward.
Winner Winner
Chicken Dinner!
Pesto Chicken with Summer Squash
Difficulty: Easy
*4 medium skinless, boneless chicken breast halves (about 3/4 pound total)*2 tablespoons of pesto
*2 cups finely chopped zucchini and/or yellow summer squash
*2 tablespoons finely shredded Asiago or Parmesan cheese
*1 tablespoon olive oil
In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes. Turn chicken; add zucchini and/or squash. Cook for 4 to 6 minutes more or until the chicken is tender and no longer pink (170ºF.) and squash is crisp-tender, stirring squash gently once or twice. Transfer chicken and squash to 4 dinner plates. Spread pesto over chicken; sprinkle with Asiago or Parmesan cheese. Makes 4 servings.
Italian Chicken Stuffed with Pesto and Mozzerella
Delicious and Simple!
*2 chicken breasts*2 tablespoons of pesto
*1 tomato
*4 oz. of shredded mozzarella
*salt & pepper
* ~ 6 slices of raw ham
Preheat the oven to 180 degrees. Cut 2 chicken breast open and spread with pesto. Cut 1 tomato into small cubes. Put the tomato and mozzarella on both chicken breasts. Fold the breasts. Season the chicken breasts with salt and pepper (not much!). Wrap the chicken breasts with slices of raw ham. Put the 'Italian Chicken Breasts' in an ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve the 'Italian chicken breasts' with potato croquettes and an Italian salad. Enjoy!
Nonstick Skillet is the Way to Be
This is How I Cook my Chicken
The right kitchen equipment makes cooking dinner that much easier. I use this nonstick skillet from Cuisinart because it works; cleanup is easy, and everything comes out delicious.
Cuisinart 625-30D Chef's Classic Nonstick Hard-Anodized 12-Inch Everyday Pan with Medium Dome Cover
Amazon Price: $35.00 (as of 06/02/2012)
If you don't have one, I suggest buying one of these pans, or one similar to it. You can't master pesto chicken until you have the proper equipment!
Lunchdate with Pesto
It said Yes!
Chicken Pesto Sandwich
Simple and Succulent
*1 chicken breast*1 kaiser roll or two slice of Italian bread
*2 slices of fresh mozzarella
*2 slices of tomato
*1 roasted red pepper; sliced thin
*Romaine Lettuce
*2 tablespoons of pesto!
*1 Pepperoncini and 1 dill Pickle on the side
I'm a fan of grilling sandwiches, so prepare yourself. Heat up your burner on medium; cook the chicken breast for about 3 minutes on one side. While the chicken is cooking, toast your kaiser roll to desired darkness. Flip the chicken breast and slather the breast with pesto. Cook for another 3 minutes on that side. Put one tomato slice and the mozzarella cheese on the chicken breast, cover, and melt cheese. Place the romaine lettuce on the bottom of the roll, followed by the tomato, the chicken, the roasted red pepepr and the top of the roll. Devour and enjoy; remember, you have to pause to breath.
Pesto Chicken Salad
Make it Now; Eat it Later!
* 1/2 cup low-fat mayonnaise* 1/3 cup plain fat-free yogurt
* 1/3 cup pesto
* 1 1/2 tablespoons fresh lemon juice
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 4 cups cubed skinless, boneless rotisserie chicken breast
* 1 cup diced celery
* 1/3 cup chopped walnuts, toasted
* 1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
* 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
* 10 romaine lettuce leaves
Combine first six ingredients in a large bowl, stirring with a whisk. Stir in the chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
or
Ignore the last three ingredients, and store in a Tupperware container for tomorrow!
The Essential Pesto Cookbook
It's Time to Move on
After you've tried one of my recipes, you can say that you "dabble in cooking with pesto." After you've tried them all, you can say that you "truly appreciate the versatility and deliciousness of pesto." If you still want more pesto recipes," dig into this delicious book!
The Pesto Manifesto: Recipes for Basil and Beyond
Amazon Price: $40.00 (as of 06/02/2012)
Author Lorel Nazzaro is even more obsessed with pesto than I am (I know, how is that possible?). Her passion is evident from the start, and keeps the reader wondering, "what else is she going to come up with?" From fish to pasta to leftovers, she outlines the essential knowledge needed for properly preparing food with pesto. I'm getting awfully hungry right now!
Famous Grilled Cheese con Pesto
Can't go Wrong
*2 slices of Italian Bread*2 slices of fresh mozzarella
*2 tomato slices
*2 tablespoons of basil pesto
*A little butter
Just like a standard grilled cheese: Butter the outside of the bread, then place both slices butter-side down on the frying pan. Grill the tomatoes for a minute while the bread is browning. Spread the basil pesto on the bread, then place the tomatoes and mozzarella on the bread and top with the other piece of bread. Slice diagonally, creating the utmost fanciness in your kitchen; enjoy!
Grilled Turkey Pesto Sandwich
What to do with the Leftover Turkey?
*4 oz. turkey*2 slices of wheat bread
*2 slices of fresh mozzarella
*1 slices of tomato
*Romaine Lettuce
*1 tablespoon of pesto
*1 tablespoon of mayonnaise
*A little butter
*1 dill pickle
This meal is perfect for post thanksgiving. You want turkey, but you don't want to eat it with the stuffing, cranberry sauce, squash, etc. However, you can make it with cold cut turkey for an equally scrumptious sandwich.
Fry up the turkey (on medium) and slather the pesto on while its grilling. Butter the bread and put the pieces of bread (butter side down) onto the frying pan. Spread the mayo on the side of the bread that is now facing you. After the turkey is grilled to your liking, put it on one slice of bread with the tomato, lettuce and mozzarella; top with second piece of bread. Grill until the outsides are golden brown. Enjoy!
Where can I get the Good Stuff?
All Pesto is Not Created Equal
Whole In The Wall
Pesto and Much More
By now you know what pesto is and how to use it, but where can you find it? I've tried many different brands of pesto, and I've finally settled on the one that I like the best. Whole In The Wall Pesto is my favorite for many reasons. Most importantly, they use only fresh, organic ingredients in their pesto. Also, their pesto is made (and packaged) by hand in their restaurant in Binghamton, NY. The difference in taste between machine-processed pesto and fresh, homemade pesto is substantial. I also like to support small businesses, and Whole In The Wall is the archetype. They've been serving organic food and delicious pesto for an impressive 28 years. I've never found better pesto.Whole In The Wall Pesto
Pesto Flavors Offered at the Whole In the Wall
Pesto Flavors*Basil Pesto
*Sweet Red Pepper
*Chipotle
*Sun-Dried Tomato
*Spinach Parmesan
*Dairy Free Spinach
*Garlic Spike (in season)
Purchase Online
Can't Get Enough Pesto
Improvise!
This is just the tip of the iceberg when it comes to pesto recipes. I willingly admit that I keep a container of pesto in my refrigerator at all times. I often use it to liven up a sandwich. I like it in eggs, in potatoes, with fish, pork, sausage and even leftover thanksgiving dinner. I also enjoy mixing a tbsp. of pesto with traditional tomato sauce before serving with pasta. So, roll with the punches - don't be afraid to use pesto in a nontraditional way; you could start a revolution!
Pesto Dip and Pesto Spread
Great for Entertaining!
- Pesto Dip: Mix 1 cup of sour cream with 1/2 cup of your favorite type of Whole in the Wall pesto
- Great for vegetables, chips, crackers, pretzels, bread sticks and more
- Show up to the party with a fresh and unique dish
- Pesto Spread: Mix 8 oz. of cream cheese with 1/2 cup of your favorite type of Whole in the Wall pesto.
- Also great on crackers, a baguette, with pretzels and more
Whole in the Wall
Please Let Me Know What You Think
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vintagemom
Mar 5, 2011 @ 1:30 am | delete
- Fabulous Recipes!! Thanks for sharing all of these great ideas for using pesto to make really special meals. I lens rolled this to my Make Great Pasta Sauces.
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x3xsolxdierx3x
May 3, 2009 @ 2:30 pm | delete
- I can tell when a lens is great when it makes me hungry. This lens made me hungry, therefore, it's great. :) 5 stars from me.
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unique_freak77
Mar 18, 2009 @ 8:46 pm | delete
- Great lens! Makes me hungry :) 5* rating!
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Kate-Phizackerley
Mar 18, 2009 @ 4:51 pm | delete
- Nice lens
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TopStyleTravel
Mar 18, 2009 @ 12:28 pm | delete
- Fabulous lens, 5 stars! I love pesto. Great recipes and pictures. Will refer to this often.
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Thank You for Visiting!
Come Again!
I wrote this lens for two reasons:(1) I'm addicted to pesto and I want the world to know. Unfortunately, most people do not understand the power of pesto!
(2) I support small businesses; especially a business like the Whole in the Wall that has survived for 28 years. Unfortunately, they have been hit hard by the recent economy, and I'd love nothing more than for them to stay alive for another 28 years.
Please Visit: Whole in the Wall
Where is the Whole in the Wall?
by 1GeorgeAlexander
This is my adorable nephew.
For me; I'm a 21 year old college student who is currently pursuing a dual degree in Economics and Math. I enjoy cooking (...
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