Whenever I need an EASY weeknight dinner, I like to make this Creamy Pesto Pasta. It only takes 20 minutes to make and you only need 3 key ingredients. One of the ingredients is a SECRET ingredient…cottage cheese! Cottage cheese pesto pasta is a …
Whenever I need an EASY weeknight dinner, I like to make this Creamy Pesto Pasta. It only takes 20 minutes to make and you only need 3 key ingredients. One of the ingredients is a SECRET ingredient…cottage cheese! Cottage cheese pesto pasta is a lighter alternative to the classic creamy pesto pasta. The cottage cheese…
If you’re looking for a quick and delicious dinner for busy weeknights, these Pesto Shrimp Skewers are the ticket! You only need a couple ingredients and less than 30 minutes to make these flavorful shrimp. Why I Love This Recipe The Ingredients *For a full list of ingredients, measurements and instructions, see the recipe card…
If you’re looking for a quick and delicious dinner for busy weeknights, these Pesto Shrimp Skewers are the ticket! You only need a couple ingredients and less than 30 minutes to make these flavorful shrimp.
Quick and Easy: Shrimp are one of my go-to proteins for a quick dinner because they take literally minutes to cook. These pesto shrimp take no time to prepare and are perfect for an easy dinner when you’re short on time.
Healthy and Light: Shrimp are a great source of protein and calcium, and marinating them in fresh pesto keeps this dish super light.
Versatile: Serve these skewers as an appetizer, main dish, or even over a fresh salad for a light and satisfying meal.
Pesto: Use your favorite store-bought pesto or make your own homemade pesto with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Peeled and Deveined Shrimp: I always have shrimp in my freezer. It make this recipe super convenient and fast. You can use fresh or frozen shrimp, just make sure they’re peeled and deveined for easy eating.
*For a full list of ingredients, measurementsand instructions, see the recipe card below*
Step 1: Place the shrimp in a bowl with the pesto. Stir to coat the shrimp evenly, then cover and refrigerate for 30 minutes. While the shrimp marinate, preheat the broiler.
Step 2: Thread the marinated shrimp onto your skewers. If you’re using wooden skewers, remember to soak them in water beforehand to avoid burning. Or cover the ends with aluminum foil.
Step 3: Place the skewers on a cookie sheet and cook under the broiler for just 3 minutes. No need to turn them—this short cooking time ensures the shrimp stay juicy and tender.
Step 4: Serve immediately with your favorite side dishes or over a bed of pasta with additional pesto.
Tips and Tricks
Don’t Skip the Soak: If you’re using wooden skewers, be sure to soak them for at least 30 minutes or cover the exposed ends with aluminum foil. This prevents them from catching fire under the broiler. Alternatively, you can skip the skewers entirely and just broil the shrimp on a sheet pan.
Keep an Eye on the Broiler: The broiler cooks quickly, so make sure to watch your shrimp to avoid overcooking. Overcooked shrimp are tough, rubbery, and not as yummy!
Serve Immediately: These skewers are best enjoyed hot off the broiler, so serve them right away for the best texture and flavor. I like to serve these as the main entrée, or toss them with this lemon shrimp pasta!
Save Time with Frozen Shrimp: Using frozen shrimp can save you time (and money!). They also thaw quickly making them a great ingredient to keep on hand in the freezer.
FAQs
Can I grill pesto shrimp instead of broiling?
Absolutely! Just place the skewers on a preheated grill and cook for about 2-3 minutes per side, until the shrimp are opaque and cooked through.
Can I use frozen shrimp for pesto shrimp skewers?
Yes, you can! Just make sure to thaw them completely and pat them dry before marinating to ensure the pesto sticks well.
What can I use instead of pesto in this shrimp recipe?
This easy pesto shrimp recipe is a simple yet impressive dish that’s sure to become a favorite in your recipe rotation. With minimal ingredients and a quick cook time, they’re perfect for busy weeknights or even entertaining guests. Let me know what you think of this recipe by leaving a comment and rating below!
Pesto Shrimp Skewers are a quick and delicious dinner perfect for busy weeknights. Plus, you only need a couple ingredients andless than 30 minutes to make them!
skewers (if using wooden skewers, soak for 30 minutes)
lemon wedges, for serving(optional)
Instructions
Place the pesto, shrimp and salt in a bowl. Stir to coat the shrimp evenly, then cover and refrigerate for 30 minutes.
While the shrimp marinate, preheat the oven broiler.
Thread the marinated shrimp onto skewers. (If you're using wooden skewers, see note below)
Place the skewers on a cookie sheet and cook under the broiler for just 3 minutes. There’s no need to turn them.
Notes
Don’t Skip the Soak: If you’re using wooden skewers, be sure to soak them for at least 30 minutes beforehand or cover the exposed ends with aluminum foil. This prevents them from catching fire under the broiler. Alternatively, you can skip the skewers entirely and just broil on a sheet pan.
Serve Immediately: These skewers are best enjoyed hot off the broiler, so serve them right away for the best texture and flavor. I like to serve these as the main entree, or toss them with this lemon shrimp pasta!
Save Time with Frozen Shrimp: Using frozen shrimp can save you time (and money!). Thaw and pat dry before tossing with the pesto.
What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal…
What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal by adding protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have a feeling it’ll be your new favorite summer meal!
Pesto chicken features tender chicken breasts marinated in pesto and balsamic vinegar, then browned and baked to perfection. Topped with melted mozzarella and a fresh tomato-garlic mixture, this dish is a delightful blend of savory and fresh flavors, p…
Pesto chicken features tender chicken breasts marinated in pesto and balsamic vinegar, then browned and baked to perfection. Topped with melted mozzarella and a fresh tomato-garlic mixture, this dish is a delightful blend of savory and fresh flavors, perfect for a satisfying meal.
One of our ultimate sandwiches is this chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto,…
One of our ultimate sandwiches is this chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto, fresh mozzarella, and ripe tomatoes, all nestled between two slices of crusty bread.
There’s nothing we love more than an over-the-top sandwich: and even better, one that’s pretty simple to put together. So here’s a new favorite for me and Alex: this chicken pesto sandwich!
Why we love this recipe: This sammie masterpiece combines our favorite juicy grilled chicken with grilled ciabatta bread, baby arugula, soft fresh mozzarella cheese, and juicy tomato slices. The best part, of course, is our herbaceous basil pesto. You know when you sink your teeth into a great sandwich and can’t help but exclaim “yum“? That’s this sandwich.
A chicken pesto sandwich can be made in many ways: simply combine basil pesto with chicken on bread in any number of combinations! But we like it best as a variation on a Caprese sandwich: with fresh mozzarella and tomato to optimize the color, texture and flavor contrasts. It’s best if you can make this sandwich with homemade basil pesto, but purchased works in a pinch. Here are the ingredients you’ll need:
Boneless skinless chicken breasts: Look for organic chicken if possible, in cutlets or breasts (and you can butterfly them before cooking).
Spices & olive oil: A blend of garlic powder, onion powder, smoked paprika, salt and pepper is ideal for grilling for the chicken.
Ciabatta bread: Ciabatta is a type of Italian bread that is soft and perfect for sandwiches! Avoid a French baguette, which can be tough to bite through. Any other type of artisan bread works: focaccia is especially good.
Baby arugula: Arugula adds a crunch and peppery flavor. Look for baby arugula (sold in a box or bag): standard arugula sold in bunches is much too spicy.
Tomato slices: Use only the best, juicy in season tomatoes.
Basil pesto: Homemade pesto is key to the flavor. In our opinion, the best purchased option is refrigerated fresh pesto, found in the produce section.
Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).
Tips for cooking the chicken
The best chicken pesto sandwich uses grilled chicken, which infuses irresistible smoky notes into the flavor. But if you don’t have a grill, you can also pan fry the chicken! Here are a few notes:
Butterfly the chicken first. Butterflying chicken is simply cutting it in half horizontally, which helps it to cook more evenly and results in a more juicy, well-seasoned breast.
For best results, grill the chicken. Make our Grilled Chicken for the best flavor. This involves a 30 minute marinade time and 2 to 4 minutes per side on a grill preheated to high heat.
Or, pan sear the chicken! You can do the same recipe in a skillet! Go to the instructions for cooking chicken in our Chicken Pasta Salad.
Homemade vs purchased pesto
This chicken pesto sandwich looks and tastes best with homemade basil pesto. But of course, this isn’t always possible. Here are a few pesto tips:
Or try refrigerated fresh pesto, found in the produce section. In our taste tests, we’ve found this type of pesto tends has better flavor than pesto in jars. It’s often sold in tubes.
Jarred pesto brands can taste bitter; consider adding lemon. Each brand has a different salt and acid level, and some taste very bitter and acidic. Adding a spritz of fresh lemon juice can help to improve the flavor.
Storing leftovers and make ahead tips
This chicken pesto sandwich is great for anytime, from cookouts to picnics to easy dinners. Alex and I were happy to find this sandwich one does hold up well over time, too! But here are a few tips:
The tomato and mozzarella can make the bread soggy. If you layer the arugula under the mozzarella, it helps so this ingredient doesn’t come in contact with the bread. If you can, add the sliced tomato just before serving, or place the tomato between the chicken and cheese.
If serving within 2 hours, refrigeration is not needed. Cooked chicken can sit up to 2 hours at room temperature.
Otherwise, wrap and refrigerate or keep in a cooler until serving. The bread can become tough when refrigerated, so allow the sandwich to come to room temperature before serving.
More sandwich recipes
This chicken pesto sandwich is one of our favorite summer dinner recipes! It works for either lunch or dinner, making it super versatile for meals throughout the week. Here are a few more sandwich recipes you might enjoy:
Can I use a different type of cheese instead of mozzarella?
Absolutely! While mozzarella complements the flavors of the pesto and grilled chicken well, you can substitute it with provolone, fontina, or even burrata for a creamier texture.
What type of bread works best for this sandwich?
Choose a bread that can hold up to the juicy chicken and pesto. Ciabatta, focaccia, or a crusty sourdough bread are all good options. You can also try a gluten-free bread if desired.
What are some other toppings I can add to this sandwich?
Get creative with your toppings! Here are some ideas:
Roasted red peppers Caramelized onions Arugula or spinach Sliced avocado Balsamic glaze
One of our ultimate sandwiches is this chicken pesto sandwich! It stars grilled chicken breast topped with herby basil pesto, fresh mozzarella, and ripe tomatoes, all nestled between two slices of crusty bread.
Ingredients
2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
Pat the chicken dry with a paper towel. If not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
Add the chicken to a container and add the olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate in the refrigerator for 30 minutes (or up to 24 hours).
Preheat a grill to high heat (450 to 550°F)*. Drizzle a bit of olive oil on the ciabatta bread.
Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes for maximum juiciness.
Grill the ciabatta until lightly browned, 1 to 2 minutes per side.
Place the arugula in a bowl and mix with a small drizzle of olive oil and a pinch of kosher salt. To make the sandwich, on one slice of bread layer arugula, fresh mozzarella cheese, grilled chicken, pesto, and sliced tomato (seasoned with 2 pinches of salt). Top with the remaining bread slice and enjoy.
Notes
*You can also pan fry the chicken by cooking it in a skillet with olive oil over medium high heat for 2 to 4 minutes per side (skip the marinading time).
What to make with garlic scapes? Try this simple garlic scape pesto recipe—a creamy, savory condiment that’s great on grilled…
What to make with garlic scapes? Try this simple garlic scape pesto recipe—a creamy, savory condiment that’s great on grilled meat, pizza, or swirled into a yogurt dip!
Why we love this recipe
Recently Alex and I went to our local farmer’s market and posted a photo on Instagram of our bag of produce. What to make with garlic scapes? we asked.
We were both completely surprised by the amount of engagement of this topic. So many people had something to say about how to use garlic scapes! Grilling them was a popular choice, but the most popular of all: garlic scape pesto.
We were surprised by the amount of interest around garlic scape recipes, since they’re very niche, seasonal produce. Here’s a bit of info on garlic scapes, followed our garlic scape pesto recipe. It’s creamy, delicious, and a fun condiment for sandwiches, pizza and more!
What are garlic scapes?
Garlic scapes are the stalks that grow out of bulbs of garlic. They’ll eventually bloom flowers if you don’t harvest them, so they’re typically harvested before flowering. You can recognize garlic scapes from their long and curly stems. Garlic scapes are similar to scallions, but have a much stronger, garlicky flavor.
What part of garlic scapes do you eat?
When Alex and I started making our garlic scape pesto recipe, we had to research quite a bit to understand what part of the garlic scapes to eat! Do the following:
Remove and discard the bulb end, where the end flairs and turns a bit white.
Remove any tough stems from the other end of the garlic scape (this may have already been done prior to purchase).
Use the remaining green part of the garlic scapes in your recipes.
Where to get garlic scapes
When are garlic scapes in season? You’ll find garlic scapes popping up at your farmer’s markets in early summer: mid-June and early July. They likely won’t be available at a supermarket, so a farmer’s market is the best bet for where to buy garlic scapes. You can also grow garlic scapes in your garden!
What garlic scape pesto tastes like, and how to use it
Garlic scape pesto was by far the most popular suggestion to our question on Instagram about what to make with garlic scapes. For our recipe, we used walnuts instead of the traditional pinenuts, because they’re cheaper and we typically have some on hand. We also added basil, which helps to amp up the green color and provide another flavor to complement the garlic.
After tasting, we will say a little goes a very long way with this garlic scape pesto! A few ways to use it: consider spreading a thin layer onto grilled meat or pizza dough, using in a pesto grilled cheese sandwich, or swirling a bit into yogurt with salt and pepper to make a yogurt dip. Remember: it’s potent stuff! So you’ve got fair warning.
What else make with garlic scapes
The other popular answer to our question about what garlic scape recipes to make was to place them on the grill and grill for a few minutes until charred. We love this idea and would love to try it out. You could also try garlic scape pasta.
But, we like the garlic scape pesto since it makes quite a bit and you’ll be eating off of this jar for weeks. Let us know what you think in the comments below!
More recipes with pesto
Here are a few more recipes with pesto you might enjoy: try them as inspiration for how to use this garlic scape pesto!
This garlic scape pesto recipe is vegetarian and gluten-free.
Frequently asked questions
Why should I make garlic scape pesto?
Garlic scape pesto is a great way to utilize these seasonal delights and add a unique twist to your dishes. It has a punchy garlic flavor and it’s packed with nutrients.
Where can I find garlic scapes?
Garlic scapes are typically available at farmers markets, local produce stores, and some grocery stores during late spring and early summer. You can also grow your own if you plant hardneck garlic varieties.
How do I prepare garlic scapes for pesto?
First, trim off the tough ends and any flower buds. Then, rinse the scapes thoroughly and chop them into smaller pieces.
Wondering what to make with garlic scapes? Here’s a simple garlic scape pesto recipe. Use it with grilled meat, spread onto pizza, or swirl in a yogurt dip!
Chop the garlic scapes: Remove and discard the bulb end of the garlic scapes. Then remove any tough stems from the other end of the garlic scapes and chop them into small pieces.
Place everything except the olive oil in the bowl of a food processor and process until finely chopped. Then turn on the machine and drizzle in the olive oil. Add additional olive oil if desired for a runnier consistency. The resulting pesto is very garlicky, so use it sparingly!
This homemade Basil Pesto is the perfect from scratch recipe! My ultimate pesto recipe is so easy to make and adds so much flavor to so many recipes. If food could be a perfume, I’d want this one. Make a batch of pesto for dinner today! Best Recipe for Basil Pesto I’ll never forget the…
This homemade Basil Pesto is the perfect from scratch recipe! My ultimate pesto recipe is so easy to make and adds so much flavor to so many recipes. If food could be a perfume, I’d want this one. Make a batch of pesto for dinner today!
Best Recipe for Basil Pesto
I’ll never forget the first time I saw pesto: I was in college and hanging out at my boyfriend’s apartment. His roommate brought home a pesto pizza and it was the weirdest thing I’d ever seen. A green sauce on pizza? No thanks!
I then started to grow basil in my garden when I met my husband, and expanded my palate to new things. I have to say, I fell in love with pesto after trying it a few times but I my infatuation with it didn’t start until I began making homemade pesto myself.
Not only is it delicious, but pesto is easy to make from scratch. This classic recipe is a game changer: it’s one of the best sauces that you can use in so many ways. Store-bought pesto is good, but homemade pesto is so much better!
Basil Pesto Ingredients
Basil: Traditionally, pesto is made with fresh basil leaves. I love the smell of basil! You must use FRESH basil for the best pesto. The basil is why it’s called green pesto!
Toasted pine nuts: These add a nutty flavor to the sauce and are a super important component. Check the bulk bin section so you don’t have to buy a whole package.
Parmesan cheese: Use a block of parmesan – not pre shredded and don’t use the green can.
Garlic: A must in pesto!
Olive oil: The oil is the emulsifier in the recipe – what makes it sauce. So be sure to use a good quality oil (we love extra virgin olive oil).
Recipe Swaps
Make Pistachio or Walnut Pesto by using walnuts in place of pine nuts, or you can use almonds.
Same if you want to make my pesto recipe with almonds!
Lemon Basil Pesto – add lemon juice from half a lemon before the oil.
Tomato Pesto – instead of using basil, use a jar of sun-dried tomatoes in oil (you’ll need less olive oil this way).
Spicy Pesto – add some red Chile flakes to the mixture with the cheese and garlic.
Swap arugula, cilantro, or parsley for the basil.
Pecorino Romano cheese works as well
Add some freshly ground black pepper for extra flavor.
How to make Classic Basil Pesto Recipe
Toast your pine nuts for a deeper flavor. Stir them often until they just start to get golden and don’t walk away from the stove. Nuts burn fast so keep a close eye on them. While toasting the pine nuts isn’t absolutely required, it adds a toasty depth of flavor to the pesto sauce, so I highly recommend it.
Pesto is made in a food processor (or you can use a powerful blender). It only takes about 5 minutes! All you have to do to make the pesto is add the basil, garlic, nuts, and Parmesan cheese to the food processor.
Pulse to chop the ingredients fine.
Then add your extra-virgin olive oil slowly, while the machine is running, to for the pesto sauce.
What goes with pesto?
There are so many uses for my ultimate pesto recipe! One recipe makes just over a cup of pesto and can be used in several meals:
Store homemade pesto in an airtight container in the refrigerator for just a few days. There are no preservatives so it will not last as long as store-bought.
You can freeze pesto too – either in an airtight container or portion it into an ice cube tray and place in the freezer. Then store the pesto ice cubes in baggies for easy grab and go dinners.
FAQs
How do you store homemade pesto?
Since homemade pesto doesn’t have preservatives, it will only last (at most) a week in the refrigerator. I recommend planning two or three uses for your fresh pesto, or you can freeze it.
Place pine nuts in a small skillet over medium-low heat. Stir often, cooking for just a few minutes, until they start to brown. Remove from heat and cool.
Place basil, pine nuts, garlic, and parmesan in a the bowl of a food processor or blender. Pulse until a paste forms. Add 1/2 teaspoon salt and pulse to combine.
While running the machine, pour in olive oil, starting with 1/2 cup. Once the pesto emulsifies it will become a thick sauce. If you want thinner pest, add another 1/4 cup olive oil.
Video
Notes
Recipe from The Simple Kitchen by Donna & Chad Elick
This simple 6-ingredient vegan pesto recipe is herbaceous, savory, and easy to make in just 5 minutes! It’s an all-purpose sauce you can toss with al dente pasta noodles, drizzle on a pizza, spread on a sandwich, and so much more!
This simple 6-ingredient vegan pesto recipe is herbaceous, savory, and easy to make in just 5 minutes! It’s an all-purpose sauce you can toss with al dente pasta noodles, drizzle on a pizza, spread on a sandwich, and so much more!
Sometimes we post what we’re eating on Instagram and you want the recipe right away. Waiting for good things is hard, but you’ve proved you can do hard things. The wait for our pesto baked chicken thighs is finally over, and we have a feeling the…
Sometimes we post what we’re eating on Instagram and you want the recipe right away. Waiting for good things is hard, but you’ve proved you can do hard things. The wait for our pesto baked chicken thighs is finally over, and we have a feeling the recipe will be on repeat in your kitchens!
This garlicky, herby dish comes together in just 20 minutes and pairs well with just about anything, including salads, pasta, potatoes, and roasted veggies.
Whenever I need an EASY weeknight dinner, I like to make this Creamy Pesto Pasta. It only takes 20 minutes to make and you only need 3 key ingredients. One of the ingredients is a SECRET ingredient…cottage cheese! Cottage cheese pesto pasta is a lighter alternative to the classic creamy pesto pasta. The cottage cheese… 
Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. 
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