Category: pesto

Pesto Baked Chicken Thighs

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…

Pesto Baked Chicken Thighs

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.

Pesto Baked Chicken Thighs from Minimalist Baker →

Sun Dried Tomato Pesto

This sun dried tomato pesto is a tasty dip or spread! Made with just 6 ingredients, it’s an easy recipe…

A Couple Cooks – Recipes worth repeating.

This sun dried tomato pesto is a tasty dip or spread! Made with just 6 ingredients, it’s an easy recipe that’s bursting with flavor.

Sun dried tomato pesto

Need a dip idea that doubles as a sandwich spread? This sun dried tomato pesto is bursting with so much zippy flavor, you’ll want to put it on everything! Dip it with with toasted or grilled bread or crackers, and it’s a burst of savory, sweet, tangy, and herby all at once. All you need are a handful of ingredients to whip up a batch. Store it in the fridge and it’s one of those essential recipes that keep on giving: use it as a sandwich spread, pasta sauce, and more!

Ingredients in sun dried tomato pesto

Sun dried tomato pesto is always a major hit in our household when we make a batch, so we’re extra excited to share it with you. We could not stop dragging our bread slices through the lovely red puree. The flavor is a pop of bright acidity, contrasted with the rich savory undertones of the sun dried tomatoes. Make it for friends and they won’t be able to tear themselves away from the bowl! Here’s what you’ll need for this recipe:

  • Pine nuts
  • Sun dried tomatoes packed in oil, drained
  • Garlic
  • Parmesan cheese
  • Fresh parsley
  • Olive oil
  • Salt
Sun Dried Tomato Pesto

Pine nuts are essential (plus, a substitute)

Pine nuts are the star in traditional Italian basil pesto: they have a unique sweet undertone that is essential to the overall flavor. If you can find them, they’re fantastic in sun dried tomato pesto, too. The way the nut blends with the chewy tomatoes is heavenly.

However, pine nuts can be very expensive here in the US. Want a pine nut substitute? Try cashews, which have a slightly sweet flavor as well. Walnuts also work, though they have more of a bitter aftertaste.

Tips for making sun dried tomato pesto

This sun dried tomato pesto recipe is simply a matter of blending a few ingredients together. It’s quick and simple and takes only a few minutes to whiz together. Here are a few notes:

  • Toast the nuts first. Toasting pine nuts brings out their nutty flavor in a way that’s impossible to detect without applying heat. It brings out the flavor like adding a pinch of salt does to savory recipes.
  • The best tool for the job? A food processor. Use a large food processor to whiz the ingredients together in a flash.
  • Or, use a mortar and pestle. Don’t have a food processor? You can also use an old school mortar and pestle to grind this pesto into a paste.
Sun Dried Tomato Pesto recipe

Storage info

This sun dried tomato pesto recipe lasts up to 2 weeks stored in the refrigerator. While you can freeze it for up to 3 months, the texture, consistency and flavor are all better prior to freezing. So if you can, eat it while it’s fresh!

Ways to use sun dried tomato pesto

Speaking of…what are the best ways to eat sun dried tomato pesto? We like it best as a dip with grilled bread. However, it’s also tasty as a sandwich spread or even as a pasta sauce! Here are a few ideas:

More pesto recipes

There are many more ways to make pesto: the traditional basil and other creative spins! Here are some of our favorite pesto recipes:

This sun dried tomato pesto recipe is…

Vegetarian and gluten-free.

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Sun dried tomato pesto

Sun Dried Tomato Pesto

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: About 1 ½ cups
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Description

This sun dried tomato pesto is a tasty dip or spread! Made with just 6 ingredients, it’s an easy recipe that’s bursting with flavor.

Ingredients

  • ½ cup pine nuts*
  • 1 8.5 ounce jar sun dried tomatoes packed in oil, drained
  • 2 medium garlic cloves, peeled
  • ½ cup grated Parmesan cheese
  • 1 handful fresh parsley
  • ¼ cup olive oil, plus additional as needed
  • ¼ teaspoon kosher salt

Instructions

  1. In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly.
  2. In food processor**, add the garlic and process for a few seconds until chopped. Add the drained sundried tomatoes, pine nuts, Parmesan cheese, parsley, olive oil, and kosher salt. Process until ground into a paste, about 30 seconds.
  3. Once combined, tastes. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for 2 weeks in the refrigerator (or freeze for up to 3 months, but the texture is best when refrigerated).

Notes

*You can substitute cashews for a similar flavor, though we like it best with pine nuts.

**Alternatively, you can also use a mortar and pestle.

  • Category: Dip
  • Method: No Cook
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Keywords: Sun dried tomato pesto

A Couple Cooks - Recipes worth repeating.

Pesto Chicken

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with…

A Couple Cooks – Recipes worth repeating.

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

Pesto Chicken

Got pesto? Here’s a great way to use it to make an impressive dinner recipe: Pesto Chicken! Combine basil pesto with a bit of cream and it makes a stunning fresh sauce for juicy chicken breasts! It’s a quick trick that makes an everyday dinner into something special, perfect for entertaining or just an easy weeknight meal. This one is very popular in our house: especially when we have guests!

Ingredients in this pesto chicken recipe

Pesto chicken in perfect for when you have access to fresh basil and can make a big batch of basil pesto! The flavor of homemade pesto far outshines the jarred variety you can find at the store. It also has a brighter green color! However, if you want to make pesto chicken with purchased pesto that works too (see our tips below).

  • Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • Garlic powder, onion powder, and kosher salt
  • Salted butter
  • Olive oil
  • Basil pesto
  • Heavy cream
Basil Pesto Recipe

For the pesto: homemade vs storebought

Pesto chicken tastes and looks best with homemade basil pesto. Of course, this isn’t always possible to have fresh basil on hand and time to make pesto homemade. If you’re using the jarred variety, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. 

  • Homemade pesto has the best flavor and bright green color. Make a batch of Basil Pesto if you can. Or try Arugula Pesto or Kale Pesto, which have a slightly spicier flavor.
  • Purchased pesto brands vary greatly in flavor (a spritz of lemon juice can help). Each different brand has a different salt and acid level, and some taste very bitter and acidic, which can overwhelm a dish. Adding a spritz of fresh lemon juice can help to improve the flavor.
  • Or, try refrigerated fresh pesto (in the produce section). This type of pesto tends to have better flavor than pesto in jars.
Pesto chicken recipe

How and why to butterfly chicken

Chicken breasts are often very thick, making them tricky to cook evenly because the thin part finishes before the thick part cooks through. The trick? Butterfly your chicken before cooking it! Slicing the chicken breast in half horizontally makes thinner pieces which cook more evenly. They’re also easier to eat and are better seasoned.

You can buy a chicken breast already butterflied, which may be marked on the package (or it may be labeled as “cutlets”). Or if you buy regular chicken breasts, you can butterfly it yourself. Here’s how to butterfly a chicken breast:

  • Place your hand over the top of the 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 chicken breast like a book, then for cutlets, cut along the fold to separate the two halves (each half is a cutlet).

Buy organic chicken if possible

How to find the best meat for this pesto chicken recipe? The best chicken to buy is organic. Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like the ability to graze on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

Buying organic chicken makes sure that it is the highest quality meat that was raised sustainably, and it is also free of chemicals and additives so it’s the healthiest option for eating. It also tastes better!

Pesto chicken

Ways to serve it

How to make pesto chicken into a meal? Add an easy side dish or two to turn it into dinner! Here are a few ideas:

More recipes with pesto

When you’ve got pesto, there are so many ways to use it! Here are some of our favorite recipes with pesto:

This pesto chicken recipe is…

Gluten-free.

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Pesto Chicken

Pesto Chicken

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
Print Recipe

Description

This pesto chicken recipe makes an impressive and easy dinner! Basil pesto makes a quick herby sauce to pair with the juicy chicken.

Ingredients

  • 2 boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 tablespoons basil pesto
  • 2 tablespoons heavy cream

Instructions

  1. Pat the chicken dry with a paper towel, then slice it in half horizontally (if not already butterflied). Sprinkle the chicken on both sides with the salt, garlic powder, and onion powder.
  2. Add the butter and olive oil to a large skillet and heat over medium heat. Add the chicken and cook until browned on both sides, about 4 minutes per side. When the internal temperature is 165°F or the center is no longer pink, remove to a plate and rest for 3 minutes.
  3. Meanwhile, in a medium bowl, stir together the basil pesto and cream with a pinch of kosher salt. When the chicken has rested, gently toss the chicken breasts in the sauce and serve immediately with a drizzle of the sauce over the chicken. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Dinner
  • Diet: Gluten Free

Keywords: Pesto chicken, pesto chicken recipe

A Couple Cooks - Recipes worth repeating.

Caprese Orzo Salad

I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks …

I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks to the addition of orzo. I love orzo…

Basil Pesto Recipe

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese! Got…

A Couple Cooks – Recipes worth repeating.

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese!

Basil Pesto Recipe

Got a load of fresh basil? Then run, don’t walk, to make a batch of this basil pesto recipe! It’s savory, garlicky, creamy, peppery, and you can slather a smear on anything. Is there anything better? Use it to take pasta from plain to magnificent, or throw it on a pesto pizza for maximum flavor. If you’re never made basil pesto at home: now is the time!

What’s in this basil pesto recipe?

Basil pesto is a sauce that originates in Italy (the city of Genoa, more specifically). The word pesto comes from an Italian word that means “pounded” or “crushed”. A pesto can refer to any type of sauce that is crushed, but pesto alla genovese, the version of pesto from Genoa, is the most popular version. The traditional ingredients in basil pesto are fresh basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, and salt.

Pesto ingredient notes

Pine nuts are traditional in basil pesto, but they can be pretty expensive here in the US. In this pesto recipe, you can use cashews or walnuts as a substitute. We’ve tested and both turn out fabulously! You can use any type of nut you prefer. Our favorite is pine nuts because they make for the best classic flavor. But the cashew version is delicious, and we always have cashews around.

Another feature we added to our basil pesto recipe is a squeeze of lemon juice! It helps to brighten the flavors and takes this sauce to a while new level.

Basil Pesto

How to make this pesto recipe

Basil pesto is traditionally made in a mortar and pestle to grind the ingredients together, but modern recipes typically use a blender or food processor. You’ll simply blend up all ingredients, then add the olive oil until the sauce becomes creamy.

Here’s how to make basil pesto:

  • Toast the nuts for a few minutes in a dry skillet, stirring constantly, until fragrant.
  • Place the nuts, Parmesan cheese, and garlic in a food processor and blend until finely chopped.
  • Add fresh basil leaves, lemon juice and salt. Start the food processor and add the olive oil in a steady stream. Add a bit more olive oil to bring to the desired consistency, if necessary.

Pesto variations

There are many ways to change up pesto! Here are a few variations on basil pesto for you:

  • Easy Vegan Pesto or Vegan Cashew Pesto: Want pesto without cheese? These pesto recipes use tricks to substitute a cheesy flavor.
  • Walnut Pesto or Cashew Pesto: Swap out the pine nuts for a delicious spin!
  • Kale Pesto: You can substitute kale for basil in the off season! This spicy variation is also tasty.
  • Arugula Pesto: Spicy arugula also works as a substitute for basil!
  • Basil Sauce: This sauce is similar to pesto, without the nuts and cheese! It’s remarkably good.
Basil pesto sauce

How to freeze pesto

Here’s an important note! The best way to store homemade pesto, if you’re not going to eat it all at once, is to freeze it. Here’s how to freeze basil pesto:

  • Pour the pesto into an ice cube tray and pop in the freezer.
  • Once frozen, remove the cubes and place them in a freezer safe sealed container.
  • When you’re ready to eat, you can pop out small servings of pesto. Place them in a container and allow to come to room temperature on the counter or in the refrigerator.

Growing and storing basil

Ever grown basil? Basil is easy to grow at home: it’s very hardy as long as you place it in full sun! Basil adds an aromatic flavor to such a wide variety of recipes. If you’re looking to grow your own basil plant, go to this step-by-step guide, How to Grow Basil.

When you harvest branches of your basil plant and bring them inside, they’ll wilt after about an hour unless you follow this trick! Place a little water in the bottom of a large ball jar, then place the stems inside, cut side down. Add the top and it will stay fresh for 3 to 5 days in the refrigerator! (See How to Store Basil for more.)

Basil Pesto Recipe

Ways to use pesto

Once you’ve made your basil pesto: what to do with it? There are thousands of recipes for how to use basil pesto online and in cookbooks. To help you sort through the clutter, here are our best recipes with pesto:

This basil pesto recipe is…

Vegetarian and gluten free. For vegan, plant-based, and dairy-free, use Vegan Pesto.

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Basil Pesto Recipe

Basil Pesto Recipe

★★★★★

4.8 from 6 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: Heaping 1 cup (about 18 tablespoons)
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Description

This basil pesto recipe is a flavor-packed classic Italian sauce starring basil, pine nuts, olive oil, and Parmesan cheese!

Ingredients

  • ½ cup raw unsalted pine nuts, cashews, or walnuts*
  • ½ cup grated Parmesan cheese
  • 2 medium garlic cloves
  • 2 cups loosely packed fresh basil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ½ cup olive oil, plus additional as needed

Instructions

  1. In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
  2. In food processor**, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds.
  3. Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.

Notes

*Pine nuts are traditional, but can be expensive. We’ve tested both cashews and walnuts and they have great flavor. Since we often have these stocked in our pantry, we use these variations more often than pine nuts. 

**You also can do the same method using a mortar and pestle, adding the basil leaves gradually and crushing them against the sides of the mortar. 

  • Category: Sauce
  • Method: Blended
  • Cuisine: Italian

Keywords: Basil pesto, basil pesto recipe, Pesto recipe, Pesto

A Couple Cooks - Recipes worth repeating.

Pesto Grilled Cheese

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese. It’s the…

A Couple Cooks – Recipes worth repeating.

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.

Pesto Grilled Cheese

It’s the time of year when our basil plant is big and bushy, and that means all things pesto. Here’s one of our favorite ways to use this herbaceous spread: in pesto grilled cheese! It gives the best garlicky, herby flavor to the gooey melty cheese, making it one irresistible sandwich. It’s quick to put together and almost impossible to put down.

Ingredients in pesto grilled cheese

Pesto grilled cheese is simple to whip up, but since there are only a few ingredients you’ll want them to be as high quality as possible. Homemade basil pesto has the best flavor and tastes so much fresher than store-bought: it’s a must if at all possible! Here’s what you’ll need for pesto grilled cheese:

  • Basil pesto
  • Fresh mozzarella cheese
  • Monterey jack cheese
  • Italian bread
  • Butter
Basil Pesto Recipe

For the pesto: homemade vs storebought

This pesto grilled cheese tastes best with homemade basil pesto made with fresh basil! Of course, we know that’s not always possible. But if you’re using purchased pesto, keep this in mind: the flavor and quality of jarred pesto varies greatly between brands. Many jarred brands taste intensely acidic or have an odd aftertaste. Here’s what to know:

  • Homemade pesto has the best flavor! Basil Pesto is best homemade. Or, try you can try Arugula Pesto or Kale Pesto, which will have a slightly spicier flavor.
  • Purchased pesto brands vary greatly in flavor: some are very acidic. Brands all have a different salt and acid level. Some brands we have stopped using altogether because of the bitter and acidic notes can overwhelm the dish.
  • Some brands of refrigerated fresh pesto are now on the market (in the produce section). This type of pesto tends to have better flavor than pesto in jars. Experiment to find one you love!

Best bread for pesto grilled cheese

What’s the best bread for a grilled cheese sandwich? We have some opinions! Here are a few pointers:

  • Use an artisan bread. Wonderbread or mushy wheat bread just don’t work well for grilled cheese. Use an artisan bread like a crusty loaf or sourdough if you can.
  • Make sure the bread is not too crusty. Artisan bread that’s too crusty can make for very tough crusts, which can be hard to bite. Here we used a store-bought sourdough bread which had just the right texture.
Pesto Grilled Cheese

Adders for pesto grilled cheese

There are lots of ways to step up this pesto grilled cheese sandwich (you probably have lots of ideas). Just keep in mind, if you’re adding a tomato make sure to slice it very thinly: adding a tomato can make it harder to melt the cheese! Here are a few ideas for adders to this pesto grilled cheese sandwich:

What else would you add to your pesto grilled cheese? Let us know in the comments below!

More recipes with pesto

There are so many delicious ways to use pesto in your cooking! Here are some more recipes with pesto we love:

This pesto grilled cheese recipe is…

Vegetarian.

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Pesto Grilled Cheese

Pesto Grilled Cheese

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 sandwiches
Print Recipe

Description

Pesto grilled cheese makes one mouthwatering sandwich! Pair the herbaceous spread with melty mozzarella and Monterey jack cheese.

Ingredients

  • 2 tablespoon butter, softened
  • 4 slices sourdough bread (or other artisan-style loaf)
  • 4 tablespoons basil pesto
  • 4 oz fresh mozzarella, cut into slices and patted dry
  • 2 slices (1.5 oz) Monterey jack cheese

Instructions

  1. Place a skillet over medium low heat and melt the butter. Add two bread slices to the pan and toast until one side is golden.
  2. Flip the bread slices and layer them with the pesto, fresh mozzarella cheese, and Monterey jack cheese. Top with the other slice of bread.
  3. Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm. Return to low and cover until the cheese is melted. Serve immediately. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Keywords: Pesto grilled cheese

A Couple Cooks - Recipes worth repeating.

Pesto Meatballs

Meatballs are a favorite meal at our house. They are easy to make and also perfect for meal prepping. A few of our favorite meatball recipes include: classic spaghetti and meatballs, chicken meatballs, Greek meatballs, and teriyaki chicken meatballs. W…

Meatballs are a favorite meal at our house. They are easy to make and also perfect for meal prepping. A few of our favorite meatball recipes include: classic spaghetti and meatballs, chicken meatballs, Greek meatballs, and teriyaki chicken meatballs. We also love making Pesto Meatballs, especially during the summer months when we have a lot…

Gaby’s Pasta with Peas and Pesto

Bookmark this simple pasta dish with peas and pesto! It is perfect for busy weeknights and you’ll be glad to have it. I’m so glad to have…

The post Gaby’s Pasta with Peas and Pesto appeared first on Cookie and Kate.

Pasta with Peas and Pesto

Bookmark this simple pasta dish with peas and pesto! It is perfect for busy weeknights and you’ll be glad to have it. I’m so glad to have found this recipe in Gaby Dalkin’s latest book, Take It Easy. She sent me the book when it came out last fall and this recipe has saved us from ordering take-out several nights since then.

This pasta with peas and pesto comes together in under 30 minutes with basic ingredients and minimal fuss. It’s designed for frozen peas and it’s great with store-bought pesto. I can make this recipe with a toddler running around the kitchen, which really says something, if you know what I mean. Grace enjoyed the leftovers for lunch today.

pasta with peas ingredients

I love how this recipe comes together with just one pot and one bowl. To make it, you’ll bring a large pot of salted water to boil for the noodles. In the meantime, you can quickly defrost frozen peas in a colander by running cool water over them in the sink.

The peas taste so fresh and nice because they are not cooked. Gaby simply instructs us to whisk together a sauce of olive oil, lemon, garlic and Pecorino Romano cheese. Then we mash up about half of the peas into the sauce, leaving the rest whole. Add the warm pasta to temper the garlic, stir in some pesto, and your dinner is almost ready to go. Thank you for this one, Gaby!

Continue to the recipe...

The post Gaby’s Pasta with Peas and Pesto appeared first on Cookie and Kate.

Caprese Sandwich

The best part of summer has to be fresh garden tomatoes. You can’t beat a ripe, juicy tomato right from the vine. I love making bruschetta, pico de gallo, tomato salads, roasted tomatoes, tomato basil soup, and of course the classic Caprese Sandw…

The best part of summer has to be fresh garden tomatoes. You can’t beat a ripe, juicy tomato right from the vine. I love making bruschetta, pico de gallo, tomato salads, roasted tomatoes, tomato basil soup, and of course the classic Caprese Sandwich. A Caprese Sandwich always hits the spot on a hot summer day.…