This fresh shrimp pesto pasta comes together in just 20 minutes. Pan-seared shrimp, juicy grape tomatoes, and bright basil pesto are tossed with hot pasta for a simple, flavorful dinner you’ll love.
Flavor: Juicy shrimp, bright pesto, and lightly charred tomatoes make every bite fresh and flavorful.
Why It Works: Cooking the shrimp and tomatoes separately keeps the shrimp tender while letting the tomatoes concentrate their sweetness without watering down the sauce.
Technique: Blistering the tomatoes brings out their natural sweetness and adds depth, keeping the flavors simple and fresh.
Recommended Tools: A large skillet to cook the shrimp, and a pot to cook the pasta.
Swaps: Use your favorite shape of pasta or swap shrimp for chicken, scallops, crab, or lobster.
What You’ll Need:
Spaghetti: Use regular or whole wheat spaghetti, or swap in any long pasta like linguine, fettuccine, or tagliatelle.
Shrimp: Fresh or frozen medium shrimp work best. Buy peeled and deveined to save time, then thaw (if needed) and pat dry for the best sear. Large shrimp may need an extra 30 seconds per side.
Grape Tomatoes: Blister the tomatoes on high heat for the sweetest, juiciest flavor. Cherry tomatoes work too.
Pesto: Both homemade and store-bought pesto work. If using store-bought, choose one with real basil and olive oil, and taste first. Some brands are salty, so you may not need extra salt.
Seasonings: Salt, pepper, and dried oregano keep it simple. Add a pinch of red pepper flakes for heat (optional), and finish with fresh basil.
From Start to Finish
This recipe moves quickly, so it helps to have everything prepped before you start cooking.
Cook pasta al dente (firm) and reserve a little pasta cooking water (to loosen the pesto if needed).
Season shrimp, sear, and set aside (full recipe below).
Blister tomatoes, remove the pan from the heat, then add pasta and toss with pesto.
Add shrimp back in and top with Parmesan and fresh basil.
Pat the shrimp very dry before searing so they brown nicely instead of steaming.
Add the pesto when the pan is off the burner, so that it keeps its bright and zesty color and flavor.
If your pesto is thick, thin it with a tablespoon or two of warm pasta water before tossing so it coats the pasta evenly.
It’s important not to overcook the shrimp. It only needs about a minute per side. When the shrimp turn pink and curl into a C shape, they’re done; remove them from the heat immediately.
Leftovers Made Easy
For meal prep, be sure to store the shrimp separately in an airtight container for up to 4 days. Leftovers are still delicious stored together, too. Freezing is not recommended.
Pesto may darken a little in the fridge, but the flavor is still great. Reheat over low heat just until warmed through, so the shrimp stay tender. Add a splash of water to loosen the pesto sauce.
Shrimp Lovers’ Favorites
Did you make this Shrimp Pesto Pasta? Leave a rating and comment below!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water and drain; set aside.
While pasta is cooking, pat shrimp dry with paper towels. Season with oregano, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side or until bright pink and just cooked through. Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and grape tomatoes. Cook until they begin to blister and burst, stirring occasionally, about 6-8 minutes.
Remove the skillet from the heat and add 2 tablespoons pasta water. Scrape up any brown bits.
Add pasta, shrimp with any juices, and pesto. Toss well to coat, adding more pasta water as needed.
Taste and season with additional salt or pepper if needed.
Top with Parmesan and fresh basil or a squeeze of lemon if desired.
Dry the shrimp well so they sear instead of steaming, which releases juices instead of holding them in.
Add the pesto after the pan is off the heat to keep its bright taste.
Cook the shrimp about a minute per side and pull it off the heat as soon as it turns pink and curls into a C shape. An O shape is overcooked.
Fresh, flavorful, and full of color, this tomato and burrata salad is a beautiful addition to any table. Peppery arugula is layered with juicy tomatoes, creamy burrata, and thin-sliced red onion, then finished with a drizzle of olive oil, vinegar, and a hint of pesto for an elegant, effortless touch.
Flavor: Bright tomatoes, creamy burrata, and a tangy-sweet balsamic drizzle in every bite. This salad is as delicious as it is beautiful.
Skill Level: Perfect for beginners! Slice, arrange, drizzle, and serve.
Swaps: Swap out pine nuts for nut-free seeds like sunflower or pumpkin seeds.
Serving Suggestions: Add a sliced homemade baguette for dipping into the pesto dressing, or serve as a side to grilled meats.
Ingredients and Add-Ins
Burrata: Burrata adds a rich creaminess to this salad. No Burrata? Use mozzarella, bocconcini, feta, or cottage cheese crumbles.
Tomatoes: Cut larger tomatoes into thin slices, or use an assortment of colorful cherry, grape, and heirloom tomatoes to give this recipe maximum visual appeal. Tomatoes can be roasted and chilled for a charred and smoky flavor.
Greens: Arugula is a great choice for its lacy appearance and peppery bite. Add bulk to your salad with chopped kale, spinach, or mixed spring greens.
Dressing: Use good-quality olive oil for the best flavor. Add a drizzle of balsamic glaze (store-bought or homemade), or use balsamic vinegar for more tang. Try a kale pesto for a bump in nutrition.
Variations
Switch up the colors and flavors using seasonal extras like sliced peaches, strawberries, blueberries, figs, and dried cranberries.
Add a few pickled veggies, like asparagus, red onions, or green beans, for a pop of tangy flavor.
How to Make Tomato Burrata Salad
Add greens to a bowl or platter.
Top with sliced tomatoes and red onion.
Top with burrata and drizzle with the dressing.
Best Tips for Tomato Burrata Salad
Make ahead by arranging the greens, tomatoes, and onions on a platter, then cover with plastic wrap. Chill until ready to top with remaining ingredients just before serving.
This salad tastes best when it’s freshly made, but leftover salad can be tossed and stored in a covered container in the refrigerator for up to 3 days. Drain and toss before serving with a fresh drizzle of balsamic glaze.
Chop leftovers up and use as a bruschetta topping for homemade crostini.
Our Favorite Takes on Fresh Tomatoes
Did you make this Tomato Burrata Salad? Leave a rating and comment below.
5 from 11 votes↑ Click stars to rate now! Or to leave a comment, click here!
Tomato Burrata Salad
Made with ripe garden tomatoes and creamy burrata cheese, this salad is finished with a tangy balsamic glaze for a dish that’s simple, fresh, and unforgettable.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Place greens on a plate or in a salad bowl.
Slice the tomatoes ¼” thick and place over the greens. Top with red onion.
Tear the burrata into pieces and arrange over the tomatoes.
Drizzle with oil, balsamic glaze, and pesto if using. Garnish with basil leaves and pine nuts as desired.
This salad pairs well with steaks or grilled foods.
This salad is best served fresh, right after preparation.
We prefer a simple dressing (oil and vinegar) with some pesto. Balsamic vinegar can be used in place of balsamic glaze.
Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!
A huge king penguin chick named Pesto, who weighs as much as both his parents combined, has become a social media celebrity and a star attraction at an Australian aquarium.Weighing 49 pounds (22 kilograms) at 9 months old, Pesto is the heaviest penguin chick the Sea Life Melbourne Aquarium has ever had, its education supervisor Jacinta Early said Friday.In contrast, his doting parents, Hudson and Tango, weigh 24 pounds (11 kilograms) each.Pesto’s global fame has grown with his size. More than 1.9 billion people around the world have viewed him through social media, an aquarium statement said.He has eaten more than his own substantial body weight in fish in the past week: 53 pounds (24 kilograms), Early said.The veterinary advice is that that quantity of food is healthy for a chick approaching adulthood.His growth will plateau as he enters his fledging period. He has started to lose his brown feathers and will replace them with the black and white plumage of a young adult.His keepers expect him to trim down to around 33 pounds (15 kilograms) in the process.”He’s going to start losing that really adorable baby fluff. It might take him one to two months to really get rid of it. Then he’ll be nice and sleek and streamlined,” Early said.But she expects Pesto to remain recognizable as the sought-after TikTok celebrity he has become for another two weeks.For now, he’s a star attraction.”Such a small head for such a big body,” one admirer remarked Friday as a crowd gathered against the glass of the penguin enclosure at feeding time.Having hatched on Jan. 31, Pesto was the only king penguin chick to hatch at the aquarium this year and the first since 2022, a year when there were six. The reason why there were none last year isn’t clear.Adult king penguins weigh between 21 pounds (9.5 kilograms) and 40 pounds (18 kilograms), according to the Antarctic and Southern Ocean Coalition, a global environmental group.They are the world’s second-largest penguin species after the emperor penguin.
MELBOURNE, Australia —
A huge king penguin chick named Pesto, who weighs as much as both his parents combined, has become a social media celebrity and a star attraction at an Australian aquarium.
Weighing 49 pounds (22 kilograms) at 9 months old, Pesto is the heaviest penguin chick the Sea Life Melbourne Aquarium has ever had, its education supervisor Jacinta Early said Friday.
In contrast, his doting parents, Hudson and Tango, weigh 24 pounds (11 kilograms) each.
Pesto’s global fame has grown with his size. More than 1.9 billion people around the world have viewed him through social media, an aquarium statement said.
He has eaten more than his own substantial body weight in fish in the past week: 53 pounds (24 kilograms), Early said.
The veterinary advice is that that quantity of food is healthy for a chick approaching adulthood.
His growth will plateau as he enters his fledging period. He has started to lose his brown feathers and will replace them with the black and white plumage of a young adult.
His keepers expect him to trim down to around 33 pounds (15 kilograms) in the process.
“He’s going to start losing that really adorable baby fluff. It might take him one to two months to really get rid of it. Then he’ll be nice and sleek and streamlined,” Early said.
But she expects Pesto to remain recognizable as the sought-after TikTok celebrity he has become for another two weeks.
For now, he’s a star attraction.
“Such a small head for such a big body,” one admirer remarked Friday as a crowd gathered against the glass of the penguin enclosure at feeding time.
Having hatched on Jan. 31, Pesto was the only king penguin chick to hatch at the aquarium this year and the first since 2022, a year when there were six. The reason why there were none last year isn’t clear.
Adult king penguins weigh between 21 pounds (9.5 kilograms) and 40 pounds (18 kilograms), according to the Antarctic and Southern Ocean Coalition, a global environmental group.
They are the world’s second-largest penguin species after the emperor penguin.
A huge king penguin chick named Pesto, who weighs as much as both his parents combined, has become a social media celebrity and a star attraction at an Australian aquarium.Weighing 49 pounds (22 kilograms) at 9 months old, Pesto is the heaviest penguin chick the Sea Life Melbourne Aquarium has ever had, its education supervisor Jacinta Early said Friday.In contrast, his doting parents, Hudson and Tango, weigh 24 pounds (11 kilograms) each.Pesto’s global fame has grown with his size. More than 1.9 billion people around the world have viewed him through social media, an aquarium statement said.He has eaten more than his own substantial body weight in fish in the past week: 53 pounds (24 kilograms), Early said.The veterinary advice is that that quantity of food is healthy for a chick approaching adulthood.His growth will plateau as he enters his fledging period. He has started to lose his brown feathers and will replace them with the black and white plumage of a young adult.His keepers expect him to trim down to around 33 pounds (15 kilograms) in the process.”He’s going to start losing that really adorable baby fluff. It might take him one to two months to really get rid of it. Then he’ll be nice and sleek and streamlined,” Early said.But she expects Pesto to remain recognizable as the sought-after TikTok celebrity he has become for another two weeks.For now, he’s a star attraction.”Such a small head for such a big body,” one admirer remarked Friday as a crowd gathered against the glass of the penguin enclosure at feeding time.Having hatched on Jan. 31, Pesto was the only king penguin chick to hatch at the aquarium this year and the first since 2022, a year when there were six. The reason why there were none last year isn’t clear.Adult king penguins weigh between 21 pounds (9.5 kilograms) and 40 pounds (18 kilograms), according to the Antarctic and Southern Ocean Coalition, a global environmental group.They are the world’s second-largest penguin species after the emperor penguin.
MELBOURNE, Australia —
A huge king penguin chick named Pesto, who weighs as much as both his parents combined, has become a social media celebrity and a star attraction at an Australian aquarium.
Weighing 49 pounds (22 kilograms) at 9 months old, Pesto is the heaviest penguin chick the Sea Life Melbourne Aquarium has ever had, its education supervisor Jacinta Early said Friday.
In contrast, his doting parents, Hudson and Tango, weigh 24 pounds (11 kilograms) each.
Pesto’s global fame has grown with his size. More than 1.9 billion people around the world have viewed him through social media, an aquarium statement said.
He has eaten more than his own substantial body weight in fish in the past week: 53 pounds (24 kilograms), Early said.
The veterinary advice is that that quantity of food is healthy for a chick approaching adulthood.
His growth will plateau as he enters his fledging period. He has started to lose his brown feathers and will replace them with the black and white plumage of a young adult.
His keepers expect him to trim down to around 33 pounds (15 kilograms) in the process.
“He’s going to start losing that really adorable baby fluff. It might take him one to two months to really get rid of it. Then he’ll be nice and sleek and streamlined,” Early said.
But she expects Pesto to remain recognizable as the sought-after TikTok celebrity he has become for another two weeks.
For now, he’s a star attraction.
“Such a small head for such a big body,” one admirer remarked Friday as a crowd gathered against the glass of the penguin enclosure at feeding time.
Having hatched on Jan. 31, Pesto was the only king penguin chick to hatch at the aquarium this year and the first since 2022, a year when there were six. The reason why there were none last year isn’t clear.
Adult king penguins weigh between 21 pounds (9.5 kilograms) and 40 pounds (18 kilograms), according to the Antarctic and Southern Ocean Coalition, a global environmental group.
They are the world’s second-largest penguin species after the emperor penguin.
Looking for a new way to enjoy cauliflower? Look no further! This roasted cauliflower recipe is sure to become your new favorite. With the perfect balance of savory spices and a crispy texture, it’s a must-try for any cauliflower lover. We love to serve it over our homemade hummus with a little pesto and aleppo pepper on top.
Ingredients for Crispy Roasted Cauliflower and Hummus
One thing I love about vegetables is that you can really jazz them up or keep them really simple with just a little butter and salt and pepper. With this cauliflower dish, we jazz them up a little but it’s still so simple. Here is what you will need:
Olive Oil: Helps roast the cauliflower and make it crispy.
Cauliflower: We love the look of multicolored cauliflower, but you could use just white cauliflower or any cauliflower you enjoy.
Cornstarch: Helps create a crust on the cauliflower as it roasts.
Seasonings: Cumin, Smoked Paprika, Kosher Salt and Onion Powder
Hummus: If you don’t want to take the time to make homemade hummus, then use your favorite store-bought brand.
Pesto: Again, you can’t beat the flavor and freshness of homemade pesto sauce, but you could save time by using store-bought pesto. The Kirkland brand at Costco is actually pretty good.
Aleppo Pepper: A moderately spicy pepper that is deep red and adds such a great flavor
Flaked Sea Salt: Adds just a pop of flavor to round out the flavors in this tasty vegetable dish.
The measurements of each ingredients can be found in the recipe card at the end of this post so keep scrolling for all the details.
How to Make Crispy Roasted Cauliflower
Let me take you through the few simple steps to make this easy vegetable side dish:
Prep: Preheat the oven to 400° F and pour 2 tablespoons of olive oil on a cookie sheet. When the oven comes to temperature, put the cookie sheet in the oven to heat up the oil.
Chop: While the oil is heating up in the oven, chop one head of cauliflower and then toss it with 2 tablespoons of cornstarch.
NOTE: You want the cauliflower florets to be bite-size and roughly the same size.
Mix: Add all seasonings together in a small bowl and then sprinkle the seasoning mixture over the cauliflower.
Toss: Add another 2 tablespoons of olive oil and toss everything together. Remove the baking sheet from the oven and spread the cauliflower evenly all over the cookie sheet and stir everything together.
Roast: Place the cauliflower in oven and roast for 15 minutes, then pull the sheet pan out and flip all the pieces over. Then roast in the oven for another 15 minutes.
Serve: Add some hummus to a serving bowl and then add the roasted cauliflower on the top. Drizzle with pesto sauce and a sprinkle of Aleppo pepper and flaked sea salt. Serve!
These instructions are also available in the recipe card at the end of the post.
Watch How This Crispy Cauliflower and Hummus is Made…
Can I Cook the Cauliflower in the Air Fryer?
Yes, air fryer roasted cauliflower is phenomenal! Follow the recipe as written for coating and seasoning the cauliflower. Heat the air fryer to 390 degrees F and air fry for 13-15 minutes. You’ll need to air fry the cauliflower in batches so that it’s not overcrowded.
Health Benefits of Cauliflower
Cauliflower is high in fiber, vitamins C and K. It is also a good source of antioxidants. We often use cauliflower in lieu of rice to reduce carbohydrates and calories like in our cilantro lime cauliflower rice. It’s such a versatile and healthy vegetable!
Tips for Perfectly Roasted Cauliflower
Here are a few tips to get that perfectly crispy roasted cauliflower:
Chop the head of cauliflower into similar sized florets so that they roasted evenly.
Make sure the cauliflower is in a single layer on the baking sheet when you roast it.
The cornstarch is key to getting that crispy crunchy coating on the cauliflower.
Heating the oil on the cookie sheet before adding the cauliflower helps the cauliflower get a quick hot sear.
Variations of Seasonings
Cauliflower is the perfect vessel for flavoring in all sorts of ways, so if you want to try other flavor profiles, here are some ideas:
Garlic: add minced garlic or a teaspoon of garlic powder
Curry: add a teaspoon or two of curry powder
Lemon Parmesan: add the lemon juice and zest from 1 lemon and a half cup of shredded parmesan cheese
Cajun Seasoning: add a teaspoon of your favorite cajun seasoning blend
Italian Seasoning: add a teaspoon of Italian seasoning
Mexican: add a half teaspoon of chili powder and a half teaspoon of cumin before roasting and sprinkle with cilantro and squeeze of lime juice after it roasts
Ranch: add a tablespoon (or half a packet) of ranch seasoning
What to Serve with Roasted Cauliflower and Hummus
This is the perfect side dish to go with baked salmon or grilled chicken. Or if you want to keep your meal meatless, whip up a bright fresh salad and knock out all your servings of vegetables in one meal!
Storing and Reheating
Cauliflower leftovers should be stored in an airtight container and will lasts up for to 4 days.
I will microwave it to reheat it quickly. If I have the time, I’ll reheat it on the stove top to get it all crispy again.
Transform ordinary cauliflower into a flavorful dish with this easy roasted cauliflower recipe. Perfect as a side dish or a snack, this recipe is sure to become a family favorite.
More Roasted Vegetable Sides:
Servings: 6
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
Prevent your screen from going dark
Place a cookie sheet in the oven with 2 tablespoons of olive oil at 400° F.
4 Tablespoons Olive Oil
Chop one head of cauliflower and toss it with 2 tablespoons of cornstarch.
1 Head Cauliflower, 2 Tablespoons Cornstarch
Mix all the seasonings together in a small bowl and sprinkle over the cauliflower.
Toss well and add 2 tablespoons of olive oil and toss again then remove the cookie sheet from the oven with the hot oil and spread out the cauliflower evenly.
4 Tablespoons Olive Oil
Give everything a stir with a spoon in that hot oil and place in the oven for 15 minutes.
Turn all the pieces with a spoon so that it’s tossed once more and place it back in the oven for another 15 minutes.
Serve on top of our homemade hummus, with a drizzle of our homemade pesto and a sprinkle of Aleppo pepper and flaked sea salt.
Layers of Italian meats, roasted red peppers, tomatoes, spinach and fresh mozzarella all pressed between tender slices of Italian bread. Oh baby, these Italian pressed sandwiches are so yum!
For years and years I’ve wanted to share these fantastic Italian sandwiches with you all but never took the time to snap pictures until now! They are perfect for a picnic or a special lunch!
How to Make Italian Presseds Sandwiches Video
Time for a Picnic!
You see, picnics are kind of my thing. I adore them. I always have. Growing up we would make a delicious bowl of potato salad, pick up KFC (I KNOW, but don’t judge, KFC and picnics was a thing and I bet you did the same thing!) and head to some park or up into the mountains. Especially in July when our church would hold a huge Stake picnic, an entire day of games, water slides, family activities etc. It was incredible!
Sometimes when we would ditch KFC, we would haul sandwiches and sides and that was truly my favorite kind of picnicking. There’s something so free and wonderful about unplugging and finding respite in the hills. So, in case you’ve forgotten that joy-especially the one you were reminded of during quarantine (come on, did we so quickly forget the lessons we learned?!) then let me remind you, a stacked sandwich, a bunch of fresh fruit, salty chips and maybe a dessert like our lemon drop cookies will bring all kinds of happy to you and your favorite people.
You can try all sorts of flavors for pressed sandwiches such as mayo and turkey blt style, turkey, cheese and avocado, heirloom tomatoes, mozzarella, peppers and eggplant, etc. The sky’s the limit!
What is a Pressed Sandwich?
A pressed sandwich is exactly what it sounds like. It is a sandwich that is loaded with lots of amazing ingredients layered between a delicious bread, like a ciabatta or baguette, which is then wrapped in plastic wrap and pressed for an extended period of time with a heavy object. This allows the flavors to all meld together making the most tasty bites of sandwich.
What Ingredients Do You Need for Pressed Italian Sandwiches?
If you’re headed to the store to buy all the items for your next picnic, here is your shopping list for these sandwiches:
Italian Bread (ciabatta, focaccia, or your favorite)
I recommend a bag of crisp grapes and some kettle cooked potato chips! These sandwiches are totally customizable! If there are certain meats you prefer over others, do it! Change the meats, veggies, cheese, spreads…make it the way you want it! The measurements for each ingredient in the sandwiches can be found in the recipe card at the end of the post.
How to Make Pressed Italian Sandwiches
There’s not much to making a sandwich which is why they are so awesome! Here are the basic steps:
Slice open the bread and spread loads of pesto on one side.
Drizzle the other side with a little olive oil.
Lay the tomatoes and roasted red peppers (see section below) flat on the side with olive oil. Drizzle with balsamic glaze.
Layer the meats, cheese, and spinach (or basil).
Place the top of the bread on and wrap in plastic wrap. Store in the refrigerator and put a heavy skillet (or anything flat and heavy) on top to press it down.
Serve with your favorite picnic sides!
These instructions can also be found in more detail in the recipe card below.
How Do I Press a Sandwich?
I’ve seen all sorts of methods, but the easiest for me is to just place the wrapped sandwich on a cookie sheet and then set my heaviest cast iron skillet on top. I’ve also seen people put another cookie sheet on top and then pile dumbbells on top. You can do whatever works best for you. You just want the sandwich to be pressed between two flat surfaces.
How to Roast Red Peppers
Put your oven on broil and place your pepper(s) on a cookie sheet right under the coils. Roast them for 8-10 minutes turning them occasionally so they blister on all sides. Pull the cookie sheet out and let the peppers cool until they are cool enough to handle. Then peel off the skin, slice them open and remove the seeds.
How to Keep My Pressed Sandwich from Getting Soggy?
Pressed sandwiches are prone to getting soggy with so many layers of goodness inside, but it is easily avoided. There’s nothing worse than soggy bread! First, use the pesto as a barrier on the inside of the bread. You could even spread butter on one side if you don’t want pesto on both.
Second, pat dry any of the wet ingredients like tomatoes, roasted red peppers, sun-dried tomatoes with a paper towel before adding them.
Lastly, use the cheese and meats as a bread barrier for the wetter layers.
What to Serve at a Picnic?
I love these sandwiches with some crunchy chips and a simple side salad or fruit. For a picnic, here are few other great side options:
Take a picture of your picnic and tags us on social media! We would love to see it!
These Italian pressed sandwiches are hearty, packed with flavor, and so portable which make them perfect for a picnic, potluck, baby (or bridal) shower, or brunch. You can make them a day ahead of time, and they also store well for the next day. You’re going to just love these!
More Tasty Sandwich Recipes:
Servings: 6Small Sandwiches
Prep Time: 15 minutesmins
Resting Time: 6 hourshrs
Total Time: 6 hourshrs15 minutesmins
Description
Layers of Italian meats, roasted red peppers, tomatoes, spinach and fresh mozzarella all pressed between tender slices of Italian bread. Oh baby, these Italian pressed sandwiches are so yum!
Prevent your screen from going dark
Slice open the bread and spread one side liberally with pesto. On the other half drizzle a very small amount of olive oil.
1 Loaf Italian Bread, 1/4 Cup Pesto
Lay the tomatoes or roasted red pepper flat. Drizzle with a little balsamic glaze.
4-6 Slices Tomato, 2 Red Bell Peppers, Balsamic Glaze
Layer the meats, cheese and spinach (basil if desired).
3 Ounces Prosciutto, 6 Ounces Italian Meats Mix, Fresh Mozzarella, 1 Cup Baby Spinach
Close the sandwich and wrap in plastic wrap. Place in the fridge with a heavy skillet or anything very heavy on top for 6 hours or up to overnight.
Serve with chips and salad!
*Heat the oven to broil and place the pepper on a cookie sheet under the coils. Roast, turning occasionally for 8-10 minutes. Allow to cool and peel off the skin. Slice open and remove seeds.
Course: Fixing Lunch with Sandwich Recipes that Aren’t PB&J, Over 500 Family Dinner Recipes Ideas
Cuisine: Italian
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This post covers how to make pesto sauce, how to store it, and more! If you’ve never made homemade pesto before, you’ve been missing out!
This a perfect summer recipe to use up all that basil in the garden! I swear basil multiplies overnight. I can’t keep ahead of it, but homemade pesto is one of my favorite ways to use it up!
Homemade Basil Pesto Sauce Recipe
I don’t know why, but I had never had pesto until college. At least I’m pretty sure I hadn’t. And I honestly don’t even remember who made it when I did finally have it. All I remember was that it was a basic pesto pasta and I loved it.
I’ll be the first to admit that I ate waaaaaay more than I should have. It was slightly nutty, cheesy, and super fresh. Could there be a better combo? We use pesto all the time now and we even make it a few different ways depending on how much of everything we have like our 15-Minute Pesto Pasta, pesto butter grilled cheese,creamy pesto chicken pizza, or the bacon pesto grilled cheese sandwich contest I won with Tillamook. However, in the end this is our ultimate, absolute favorite classic pesto recipe.
A classic pesto recipe is easy enough to make, but storing is a bit tricky. I have two ways that I store it and a third that I’ve heard great things about but never tried it. But we can talk about storing it after we discuss the actual classic pesto recipe.
Basil Pesto Recipe Ingredients
This is such an easy pesto recipe! It requires minimal ingredients to whip up. Here’s what all goes into this homemade pesto sauce:
Fresh Basil
Garlic Cloves
Pine Nuts
NOTE: The best substitutes for pine nuts are walnuts, almonds or cashews.
Olive Oil
Grated Parmesan Cheese
NOTE: The best substitute is pecorino romano cheese.
Salt
The measurements for each can be found in the recipe card below.
How to Make Pesto Sauce
To start this homemade pesto recipe, I just heat up a skillet over medium heat, add both the garlic cloves and the pine nuts and let it cook until golden, shaking the pan occasionally. Then, I remove the nuts and allow the garlic to finish turning golden as well.
An added bonus is that the garlic slides right out of its skin when it’s toasted this way. I love that. So, yes you read right, toast the garlic in its thin skin and then remove after it’s golden.
Place everything except the cheese and salt in the bowl of a food processor or blender and pulse until smooth. Stir in the cheese and add salt to taste. Yes, making this classic pesto recipe is that easy. If you want to go totally authentic, you can use a mortar and pestle to blend the pesto together. That’s just too much work for me, so food processor it is!
How to Store Pesto
Storing Pesto in a Jar
Make your classic pesto and then fill a jar to to almost the very top. Drizzle a thin layer of olive oil over the top and seal closed to keep pesto green. This can keep for a few weeks in the fridge if you continue to cover the top with olive to keep the herbs fresh. You can also choose to freeze the jar, but I wouldn’t keep it in the freezer for more than a month before switching it to the fridge.
Storing Pesto in a Vacuum Bag
I love the foodsaver. Yes, it costs a little money, but you end up saving tons. You can easily make your pesto, stick it in a bag, suck out the air and freeze it for up to 9 months. BOOYAH! When you’re ready to use it just move it down to the fridge to defrost and use on your favorite dish.
How Long Does Pesto Last?
This easy basil pesto sauce will last up to 5 days in the refrigerator if stored in an airtight container. If you use the olive oil method shared above, the shelf life will be extended.
Can You Freeze Pesto?
Yes! Homemade basil pesto sauce freezes incredibly well. Simply make the recipe as instructed, then seal the pesto in an airtight container or freezer bag.
Alternately, spoon the homemade pesto into ice cube trays and freeze until solid. Once hardened, transfer the pesto cubes to a freezer bag. This way, you wind up with single servings of frozen pesto!
Our Favorite Pesto Uses
We love pesto on everything from egg whites to garlic bread to chicken to pasta to salads. I love having a jar handy in the fridge or freezer! Here are a few of our favorite recipes that use pesto sauce:
Tips for the Best Pesto Sauce
Put ice in the food processor and mix. This will cool your machine before preparing your pesto and will help in keeping your pesto greener.
Because this easy pesto recipe uses so few ingredients, it’s important that you buy the best quality ingredients you can.
Use extra virgin olive oil and freshly grated Parm for the best flavor.
Other Italian Sauce Recipes
Looking for more Italian Sauce recipes? Who doesn’t love Italian sauces!? Make sure you try these out the next time you are making that Italian dish:
Servings: 1
Prep Time: 1 minutemin
Cook Time: 3 minutesmins
Total Time: 4 minutesmins
Description
This post covers how to make pesto sauce, how to store it, and more! If you’ve never made homemade pesto before, you’ve been missing out!
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Heat a skillet over medium heat and add the pine nuts and garlic.
1/4 Cup Pine Nuts, 3 Cloves Garlic
Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the pine nuts and promote even color.
Once the pine nuts are done, remove them from the pan and continue to toast the garlic.
Remove garlic from the pan and remove the skin.
Wait until both garlic and pine nuts are cooled.
Place the basil, pine nuts, garlic, and olive oil in a blender and pulse until smooth, but still a tad grainy in texture.
3 Cups Fresh Basil, 1/4 Cup Olive Oil
Place everything in a bowl and stir in the cheese.
1/4 Cup Parmesan Cheese
Salt to taste and store according to post directions.
Salt
You can adjust the garlic to your own taste. It you don’t love it, just use 2 cloves!
See the post for details on storing pesto in a mason jar with a little olive oil in the fridge.
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It’s one of my favorite quick dinner ideas for summer – grilled corn and roasted tomato pesto pasta is so fresh and ready in just 15 minutes! This is the perfect light summer meal, but if you would rather use it as a side dish, make our honey lemon basil grilled chicken breasts to go with it!
When you find something that the whole family will eat, you make it in every form possible! By some miracle, all my kids will eat pesto. PESTO! Of all the things! I’m not complaining because pesto is life!
This recipe is so tasty with a little smokiness from the roasted tomatoes and grilled corn. I love the addition of the bocconcini for the creaminess and added protein. It’s also healthy and so satisfying!
What Ingredients Go in Roasted Tomato Pesto Pasta?
This ingredients list is simple and so yum! You’ll need the ingredients for homemade pesto sauce and then just a few other items to get this recipe on the table. Here is your list:
Penne
Pine Nuts
Garlic
Basil
Olive Oil
Tomatoes – We like the little vine ripe tomatoes but cherry tomatoes or grape tomatoes work great too.
Grilled Corn – Definitely grill your own corn on the cob if you have the time, but if not, grab a back of roasted corn from the freezer section at the grocery store.
Parmesan (fresh)
Sea Salt
Pepper
Bocconcini: Also called fresh mozzarella balls or pearls.
So much fresh summer flavor! I love it! The measurements for each can be found in the recipe card at the end of this post.
How to Make Roasted Tomato Pesto Pasta
I said this recipe was going to be added to your list of quick dinner ideas, right? Here are the steps to have a healthy meal on the table in 15 minutes:
Get the water boiling and the pasta cooking. Follow the package directions and cook to al dente.
Toast the pine nuts
Roast the tomatoes.
Make homemade pesto while the pasta is cooking and tomatoes are roasting.
Boil and then char the corn (If you have the time, follow our grilled corn recipe). Cut the corn from the cobs.
Drain the pasta and add pesto and stir to combine.
Add grilled corn, roasted tomatoes and bocconcini and fold everything together. Salt and pepper to taste.
Sprinkle from some fresh parm and serve!
That’s it! 15 minutes! All the detailed instructions can be found in the recipe card down below.
I love this ridged penne pasta because the pesto clings all over it. You could do bowtie or rigatoni. It’s really great with any pasta you have on hand.
How Long Does Pesto Pasta Last?
If you store this pasta in an airtight container, it will last for up to 5 days in the refrigerator.
And now we come to one of my favorite parts of this pasta dish, it makes GREAT leftovers! Eat it warm for dinner and then cold the next day for a quick healthy lunch!
If you need a fabulous addition to your arsenal of quick dinner ideas, then you must try this grilled corn and roasted tomatoes pesto pasta! It’s a perfect weeknight family meal!
More Quick Dinner Ideas:
Servings: 8
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
It’s one of my favorite quick dinner ideas for summer – grilled corn and roasted tomato pesto pasta is so fresh and ready in just 15 minutes!
Prevent your screen from going dark
Heat a large pot of water over high heat, adding a few pinches of salt to season the pasta as it cooks. (If you’re unsure how much taste the water. It should taste slightly salty) Once the water begins to boil add the pasta. Turn the heat down to medium high and continue to cook until al dente (cooked through, not soggy, but a slight bite to it.)
8 Oz Penne Pasta
Meanwhile, heat a small skillet to medium heat and add the pine nuts.
2 Tablespoons Pine Nuts
Cook until toasted and golden on all side, giving the pan a little toss every now and again to help the nuts to toast evenly. You should be able to start smelling the nutty aroma.
Remove from the heat and allow to cool slightly.
Add the pine nuts, garlic, and fresh basil to a blender or food processor.
2 Cloves Garlic, 1 Cup Sweet Basil
Process until as smooth as possible.
While the blender/processor is running drizzle in the olive oil, run the processor another 10-20 seconds and place in a bowl.
1/4 Cup Olive Oil
Stir in the parmesan cheese, salt and pepper. Set aside.
1/4 Cup Parmesan Cheese, Sea Salt and Fresh Black Pepper
Boil 2 ears of corn and then char over a gas burner or cook on the grill following our best corn recipe.
2 Ears Corn on the Cob
Preheat oven to 450 and place 1 vine of vine tomatoes on a parchment lined baking sheet and drizzle them with a little olive oil, salt and pepper. Roast for 15 minutes.
Vine Ripe Tomatoes, Sea Salt and Fresh Black Pepper
Once the pasta is done, drain and place in a large bowl.
Mix the pesto and pasta, cut the kernels off of the corn and pluck the tomatoes off of the vine. Chop the bocconcini and toss everything together with salt and pepper to taste.
7 Oz Bocconcini, Sea Salt and Fresh Black Pepper
Top with a sprinkle of fresh parmesan. Serve immediately.
1/4 Cup Parmesan Cheese
Cover left overs and store in the refrigerator for up to 5 days.
Course: 50 of our Best Easy Pasta Recipes, Over 500 Family Dinner Recipes Ideas
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals. See more posts by Holly
This pesto tilapia is tender, flaky and so fresh with that delicious basil pesto on top. The perfect light and healthy meal for a busy weeknight.
I’ve always said that I don’t eat fish, so clearly I’m here today to bring you a delicious Pesto Tilapia. And I’m serious, it’s delicious. But! I will deny it if you tell my husband. He will then think he has to make me eat even more seafood, and I still just can’t do it. I really do hate it. Man, I wish I didn’t, and I am trying to like seafood. I have come around to like a few salmon recipes. My latest favorite is our teriyaki salmon rice bowl.
How to Make Pesto Tilapia Video
In fact, I was kind of chuckling to myself the other day that I even have a seafood section on the site here. I mean, there are so few recipes in there. But I’m working on it! You don’t have to be a genius to figure out my preferred tastes there do ya. And this all got me thinking, I love food, and people know that, but there’s a ton we don’t know about each other. SOOOOO, I think we should chat…
5 Things You May Not Know About Me
I hate being called, Carr. I’ll probably never admit it to your face because I hate that it makes people feel bad, but I cringe when people call me that.
I played the flute and piccolo from ages 10-19, and then I stopped and I haven’t played since. It’s one of my biggest regrets ever. I wish I’d gone ahead and studied music in school like I had always planned until my senior year of high school
I have a fear of falling and knocking my teeth out. True story. I pinch my mouth closed when walking down stairs etc. as if it’s actually going to protect them or something. So ironic now since I did knock my teeth out about a year ago. Have you read about the bike crash? What a nightmare!
I worked on a proposal for the World Health Organization for Breast Feeding and it was accepted. This was concerning the under 5 mortality rate, helping to teach women to breastfeed, teach others to breastfeed, and keep a working system in place where women in the village meet together often and help other women succeed in caring for their infants.
I sleep on the right side of my bed, always have and always will. My husband thinks it’s ridiculous that I can’t sleep on the left side, but it’s fact, I can’t.
Ingredients for Pesto Tilapia
Ok, back to this tasty tilapia dish! You’ll only need 4 ingredients for this easy seafood recipe. Here is your grocery shopping list:
Tilapia Filets: We use the frozen ones from Costco but you can absolutely use fresh.
Olive Oil: Used to sear the pesto fillets.
BBQ Rub: We are obsessed with the Meat Church Honey Hog BBQ Rub, but you can use your favorite BBQ rub or make your own at home. We have a great BBQ rub as well!
The measurements for each ingredients can be found in the recipe card at the end of this post.
How to Make Pesto Tilapia
You will only need 15 minutes to make this low fat tilapia recipe! I love a quick and easy healthy meal! Here are the basic steps:
Prep: Heat the oven to 400 degrees F.
Rub: Drizzle olive oil evenly over each filet and sprinkle with the BBQ rub. Flip the filets over and repeat on the other side.
Sear: Heat a skillet over medium high heat and add a little more olive oil. Once shimmering, add the fish and cook for about 2 minutes until golden and flip.
Bake: Top with a spoonful of pesto sauce and spread it over the filet. Place in the oven for 10 minutes.
NOTE: I added some fresh pesto after baking for these photos so it looks brighter green than it will after you bake it.
Serve: Serve over multi color quinoa with a side of cherry tomatoes.
These instructions can also be found in the recipe card down below. Keep scrolling for the complete recipe!
Is Tilapia Good for You?
Tilapia is not as heart-healthy as fatty fish like salmon because of its low omega-3 levels. But, Tilapia is a very good source of protein. A 3.5 ounces serving of tilapia has 26 grams of protein and only 128 calories.
Tilapia is also rich in niacin, vitamin B12, phosphorus, selenium and potassium.
What is Pesto?
Pesto is a sauce made of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. It is served with pasta or as a dip or sauce.
Why Does Tilapia Taste Muddy?
The dirty or muddy taste that can occur in tilapia comes from microorganisms in the water where the fish was raised.
Try marinating the filets in lemon juice or white vinegar for 30 or more minutes. Pat dry before proceeding with the recipe.
How Long Will Pesto Tilapia Keep?
Tilapia doesn’t keep for very long. If you store it in an airtight container in the refrigerator, it will keep for up to 2 days.
If you are looking for a low calorie, lean and healthy meal that is still loaded with flavor, then this pesto tilapia recipe is a must try! And it only takes 15 minutes to get dinner on the table!
More Seafood Recipes:
Servings: 2servings
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
This pesto tilapia is tender, flaky and so fresh with that delicious basil pesto on top. The perfect light and healthy meal for a busy weeknight.
Prevent your screen from going dark
Heat the oven to 400 degrees.
Drizzle olive oil evenly over each filet of fish and sprinkle with BBQ rub. Flip and repeat.
Heat a skillet over medium high heat and add a little more olive oil. Once shimmering, add the fish.
Cook for about 2 minutes until golden and flip.
Top with a spoonful of pesto sauce and place in the oven for 10 minutes.
Serve over multi color quinoa.
1/2 Cup Prepared Pesto
You can actually bake these filets frozen. No need to even let them defrost if you don’t have time, though you may want to add a few extra minutes onto the baking time. Cover and store left overs in the refrigerator for up to 3 days
Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette! Yields about 12 cups or 16 (¾ cup) servings.
Your backyard get together needs pasta salad.
So why not make this tortellini pasta salad? Cheese filled tortellini tossed with fresh tomatoes and salami and pepperoni, olives, mozzarella and parmesan cheese. And if that doesn’t already sound incredible, you toss this pasta salad in an incredible basil pesto vinaigrette. Using tortellini is a fun alternative to traditional pasta and the dressing in this salad is light, herbaceous and so so good!
To Make This Antipasto Tortellini Pasta Salad You Will Need:
for the vinaigrette:
basil pesto – Homemade pesto is best, however you can also use store-bought.
white wine vinegar – Adds tang and helps balance out the vinaigrette.
olive oil – Although pesto has oil in it, you will need just a touch more to thin it out and balance flavors.
calabrian chili paste – Adds flavor and subtle heat. This is of course optional.
for the pasta salad:
cheese filled tortellini – Use fresh tortellini (not dried) for best results.
Genoa salami – I used uncured salame (Fredrick’s of Meijer – not sponsored). Slice into coins and then into thin strips.
pepperoni – Same as above. I used a pepperoni stick (Boar’s Head – not sponsored) and slice into coins and then into thin strips.
cherry tomatoes – I personally like these so much better than grape tomatoes, but feel free to use those instead.
red onion – Soaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.
pepperoncini – Adds mild to spicy heat and delicious tangy flavor.
olives – I use an Italian blend.
mozzarella – For this salad I used small pearled mozzarella.
toasted pine nuts – Adds delicious nutty flavor and crunchy texture. This is optional.
parmesan cheese – Adds a touch of nuttiness. Use freshly grated for best flavor.
baby arugula – Lends delicious peppery flavor.
fresh torn basil – For serving. Optional.
Make The Dressing:
In a bowl or jar, measure and add 1/2 cup basil pesto, 3 tablespoons white wine vinegar, 2 tablespoons olive oil and 1 to 2 teaspoons Calabrian chili paste. The chili paste is of course optional.
Stir or whisk well to combine.
Cook The Tortellini:
Depending on the brand you prefer, you’ll need 16 to 18 ounces. The brand I’m using only comes in 9 ounce packages – or at least my store only carries that size. So I use two.
Bring a large pot of salted water to a boil.
Add in the tortellini, and cook according to package directions. Drain and rinse with cold water.
Build The Pasta Salad:
In a large mixing bowl, add in the cold cooked tortellini, 1-1/2 cups cherry tomatoes, 1 small red onion that has been thinly sliced, 1/2 cup sliced pepperoncini, 1/2 cup of halved Italian olives, 8 ounces mozzarella pearls, 3 ounces each hard salami and pepperoni that has been sliced into strips, 1/3 cup grated parmesan cheese and 1/4 cup toasted pine nuts.
Add in a couple handfuls of baby arugula and toss to combine.
Next, drizzle with all of the basil pesto vinaigrette (more or less to preference) over top to coat.
Toss together and serve!
If making in advance:
Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the arugula getting soggy.
So good!
Enjoy! And if you give this Italian Tortellini Pasta Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Italian Tortellini Pasta Salad
Your summer barbecue needs this Italian Tortellini Pasta Salad! Cheese-filled tortellinis are mixed with salami and pepperoni, tomatoes, pepperoncini, olives, arugula, fresh mozzarella and parmesan cheese and drizzled with a simple basil pesto vinaigrette!Yields about 12 cups or 16 (¾ cup) servings.
Bring a larger pot of salted water to a boil and cook the tortellini according to the package directions. Drain and rinse with cold water.
In a large mixing bowl, add in the cold cooked tortellini, tomatoes, red onion, pepperoncini, olives, mozzarella pearls, salami and pepperoni, parmesan cheese and pine nuts.
Add in a couple handfuls of baby arugula and drizzle with the basil pesto vinaigrette (more or less to preference) over top. Toss together one last time and serve
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. If making in advance: Prep all ingredients and keep chilled in your fridge and toss together right before serving. Otherwise you risk the arugula getting soggy.
In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings.
If you find yourself blessed with ramps, make pesto!
Over Mother’s Day weekend, Pat and I took Finn with us to the family’s cabin for our annual morel hunt. All in all we found 10 good size morels and pat dug up a few bunches of ramps. On our last night Pat grilled up steaks while I sautéed ramps and morels in butter to serve over top. I took home a small bunch just to make pesto.
If you love garlic and green onions, you’re gonna love the flavors in this pesto.
To Make Ramp Pesto You Will Need:
ramps – Learn all you need to find, harvest and clean ramps here.
pine nuts (toasted) – You could also use walnuts or almonds.
parmesan cheese – Or use pecorino romano cheese. Freshly grated is always best.
garlic – This is optional as ramps tend to be garlicky on their own.
kosher salt – Enhances the flavors of the pesto.
extra virgin olive oil – Lends flavor and richness.
lemon juice – Brightens the flavors of the pest.
WHAT ARE RAMPS?
Ramps are essentially wild leeks. They are part of the allium family (allium tricoccum) – related to green onions, shallots and the leeks you see in the grocery store. They are native to North America and are found and foraged in the woods under the shady canopy of trees in the spring.
The entire plant is edible from the bulb to the leaves (excluding the roots😉). Although pungent, they are extremely versatile and taste like the combination of garlic and onion. There are lots of ways to enjoy ramps; raw, roasted, grilled, sautéed, grilled and you can also pickle the stem and bulb too.
However today we are making pesto. Obviously.
Click Here For More Information on where you can find ramps, how to harvest, clean and store ramps!
In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, chopped ramp stems and bulbs, 1/4 cup toasted pine nuts, 1/4 cup freshly grated parmesan or pecorino Romano cheese and a pinch of of salt.
Since ramps (wild leeks) do have a garlicky onion flavor, you can totally omit the garlic if you wish. However, if you love garlic like I love garlic, add 1 smashed and peeled clove to the food processor as well.
Squeeze in the juice of 1/2 a large lemon.
Lastly, pour in 1/2 to 3/4 cup of olive oil. This will depend on the consistency you prefer. Add less for a thicker spreadable pesto, or add more for a thinner consistency. Totally up to you.
Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor.
Secure the lid once more and process until desired consistency.
That’s it my friends! If you’re lucky enough to find and forage ramps this year, make pesto!
How To Store Ramp Pesto:
Store the pesto in a jar or container with a tight fitting lid. If store properly, homemade pesto can last up to 5 to 6 days.
How To Freeze Ramp Pesto:
Fill an ice cube tray with 2 to 4 tablespoons of pesto, I like to drizzle a little olive oil over top before covering with a lid. Freeze up to 6 months or longer. This way you’ll have homemade ramp pesto at your fingertips to thaw and add to sauces or dressings.
How To Use Ramp Pesto?
Serve it with warm toasty bread.
As a spread in sandwiches or wraps.
Top grilled steak, chicken or seafood.
Toss it with cooked pasta, couscous or rice.
Add to soups, stews, salad dressing or marinades.
Enjoy! And if you give this Ramp Pesto Recipe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Ramp Pesto Recipe
In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings
Prep Time: 20 minutesmins
Cook Time: 5 minutesmins
Total Time: 25 minutesmins
24ramps, cleaned well – leaves, stems and bulbs roughly chopped.
1/4cuptoasted pine nuts
1/4cupparmesan cheese, or pecorino romano
1garlic clove, optional
kosher salt, to taste
1/2cupolive oil, up to 3/4 cup (depending on desired consistency)
1/2largelemon, juiced
To toast the pine nuts: add 1/4 cup to a dry skillet. Heat over medium to medium-low, tossing/stirring the pine nuts every so often until fragrant and golden brown.
In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, stems and bulbs, pine nuts, parmesan or pecorino Romano cheese and a pinch of of salt. Squeeze in the lemon juice and pour in olive oil.
Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor. Secure the lid once more and process until desired consistency.
See blog post for ways to use and store ramp pesto.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Need dinner on the table in 20 minutes? This Cheesy Pesto Pasta is quick and easy to make, and you can throw in any extra veggies lying in your produce drawer!
The BEST Pesto Pasta Recipe
If you’ve got a need for vegetarian or gluten-free recipes, these basil pesto noodles is a great dinner option. You can add chicken to make it a heartier dish, but it’s actually really fantastic with just grape tomatoes. Heck, you could even throw in chopped zucchini, which would also be yummy. In fact, I think I will next time.
Our favorite way to serve this pesto pasta is actually straight from the pan. I know, that doesn’t seem very classy, but the pan is sizzling hot and to bring it out and serve it straight into bowls really is so fun and it keeps everything fresh and fragrant versus putting it into a cold serving bowl.
We started with our Classic Pesto recipe. You just can’t beat the taste of fresh pesto! It’s our favorite and I think it’s the toasted garlic that really takes things over the top. We actually add a little more to the pasta as well. It’s ridiculous, but true. Garlicky, cheesy noodles are kind of awesome.
I don’t know how healthy pesto pasta is considering that you dump a full cup of cheese in there, but it’s certainly better for you than a lot of other pasta dishes out there. It’s fresh, simple and a really fast pasta to serve as a main dish. Not to mention it is full of flavor!
What’s Needed for Basil Pesto Pasta?
This pesto sauce pasta couldn’t be any easier to make! Here’s all you’ll need to make these pesto noodles:
The measurements for each ingredient can be found in the recipe card down below so keep scrolling for all the details.
How to Make Pesto Sauce Pasta
This pesto dish comes together in just 20 minutes! Here are the basic steps to mastering this recipe:
Prep: Make the homemade pesto (if making at home) and prepare the pasta to al dente according to the package instructions (reserve the pasta water!).
Sauté: Add the oil and garlic to a large skillet over medium heat and stir until fragrant. Reduce the heat then at the tomatoes and salt and sauté.
Boil: Add some starchy pasta water and bring the mixture to a boil and then reduce to a simmer. You want the tomatoes to start bursting. You may need to help some of them by pressing on them with a wooden spoon.
Drain: Drain the pasta and add it to the skillet as well as the spinach.
Toss: Remove from the heat, toss the pasta, pesto, tomatoes and cheese.
Serve: Serve immediately with red pepper flakes and toasted pine nuts.
These instructions in complete detail can be found in the recipe card at the end of this post.
What Pasta is Best for Pesto?
The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces. We recommend capellini pasta (aka angel hair pasta) for this basil pesto pasta recipe. Light and ethereal, these wispy strands do well with lighter, thin sauces.
Can I Make This Pesto Recipe Gluten-Free?
Yes, it’s very easy to make these pesto noodles gluten-free. Just use gluten-free pasta or zucchini noodles (also known as zoodles). We love any way to use up zucchini come the summer months.
Variations to Try
This pesto sauce pasta recipe is incredibly flexible and can be switched up so many ways. Here are a few pesto noodle variations to try:
We keep this cheesy pesto pasta simple with a cup of shredded low moisture, part skim mozzarella, but you could certainly use fresh mozzarella, you just have to be mindful of the water.
Low moisture mozzarella is packaged like normal cheese and is a drier variety, whereas fresh mozzarella is packaged with the water and a little of that water is going to come out in the cooking, which with pasta can make things a bit gloopy with the pesto.
Note that these pesto noodles is quite thick and cheesy. If you’d prefer a thinner sauce, add some of the pasta cooking water to the skillet until the dish reaches your desired consistency.
How Long Will This Pasta Dish Keep?
This pasta will keep for 2-3 days in the refrigerator in an airtight container. It can be reheated in the microwave or on the stovetop.
This 20-minute cheesy pesto pasta is the perfect solution for a quick and easy dinner! With just a few simple ingredients, you can have a flavorful and satisfying meal on the table in no time.
More Pesto Dishes You’ll Love:
Looking for recipes using pesto? Here are a few of our favorites!
Servings: 4
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
Description
Need dinner on the table in 20 minutes? This Cheesy Pesto Pasta is quick and easy to make, and you can throw in any extra veggies lying in your produce drawer!
Prevent your screen from going dark
Prepare the pesto according to the recipe linked above.
Prepare the pasta according to package instructions, reserving 1/2 cup pasta water.
1 Pound Angel Hair Pasta
In a large skillet over medium heat, add the oil and garlic and stir continually until fragrant, about 20 seconds.
2 Tablespoons Extra Virgin Olive Oil, 5 Cloves Garlic
Turn the heat to a medium-high and add tomatoes and salt to the pan. Cook two minutes.
2 Cups Grape Tomatoes, 1/2 teaspoon Salt
Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.
Drain the pasta, and add quickly to the skillet along with the spinach.
1 Cup Spinach
Turn off the heat, and give everything a quick toss with the pesto and the cheese.
1 1/4 Cup [Pesto], 1 Cup Shredded Mozzarella
Serve the pasta and top with red pepper flakes and toasted pine nuts if desired.
1/2 teaspoon Red Pepper Flakes, Pine Nuts
Gluten free pasta or zucchini noodles can be used in place of pasta.
Pesto pasta salad is easy to make and hard to resist!
In this fresh, easy side dish, pasta is tossed with fresh mozzarella, juicy tomatoes, and basil in a quick creamy pesto dressing.
It’s perfect for cookouts, picnics, and parties or an easy lunch or dinner!
An Easy Meal or Side Dish
Make ahead, chill, and serve when ready. Easy peasy!
This salad is pretty to look at and delicious.
Enjoy as a meatless main dish or serve with grilled chicken or bay shrimp.
Potluck perfect, this easy meal is a favorite at BBQs and get-togethers, too.
Ingredients for Pesto Pasta Salad
Pasta—Choose pasta with ridges, twists, or tubes for the dressing to cling to. Cavatappi (corkscrew), farfalle (bow-tie), penne, fusilli, or rotini are all excellent choices for this salad.
Dressing—The dressing is a simple combination of pesto sauce, mayonnaise, and red wine vinegar. Store-bought pesto makes this dish easy, but if you have a garden with fresh basil, homemade pesto is easy to make.
Cheese—Bocconcini are small fresh mozzarella balls that can be found in almost any grocery store. A large ball of fresh mozzarella can also be cubed and used in this recipe, or crumbled feta cheese can be used in place.
Add-Ins—Grape or cherry tomatoes add freshness, while sundried tomatoes and olives add flavor to this pasta salad recipe.
Variations—Add your summertime favorites, such as corn off the cob, fresh spinach, red onion, or diced cucumbers. Top with cubes of fresh avocado.
How to Make Pesto Pasta Salad
Cook Pasta: Boil the pasta until al dente according to package directions.
Prep Dressing: Mix dressing ingredients in a bowl per the recipe below.
Mix & Chill: Combine all ingredients in a large bowl & rest in the fridge before serving.
Garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Make Ahead & Leftovers
To make ahead, prepare all ingredients a day or two ahead of time and store them separately. Toss together a few hours before serving.
Leftover pesto pasta salad should be stored in an airtight container in the refrigerator. If using homemade pesto, it can be stored for up to three days.
Mediterranean Inspired Pasta Salad Recipes
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Pesto Pasta Salad
Pesto pasta salad is easy to make and can be served as a side dish or main dish!
Prep Time 20 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
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Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions and drain well. Rinse under cold water to stop cooking.
In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.
In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.
Refrigerate for at least 2 hours before serving.
Chop fresh basil and sprinkle on top just before serving
Rinse the pasta in cold water to stop it from cooking.
As the salad sits, it will absorb dressing, so be sure to dress generously.
Optional additions include parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice.
*If using homemade pesto, the pasta salad and leftover pesto should be refrigerated and consumed within 3 days.
Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.
We layer lasagna noodles with a homemade creamy béchamel sauce, fresh pesto sauce, chunks of juicy rotisserie chicken and cheese, glorious cheese! It can be made in about an hour and it is a recipe perfect for spring!
Back when we lived in Utah County, there was a great little Italian restaurant (Màstra for the locals, SO GOOD!) with a delicious pesto lasagna. I have thought of how wonderful the lasagna was for over two years now, and while I couldn’t remember all the details about it, I knew I could create a simple lasagna recipe that our fans would fall in love with. I just had no idea it would actually become my favorite recipe thus far in 2024.
Tips for the Best Pesto Lasagna
It is so easy to make and so delicious! I think a few things make a difference… first, go ahead and use shredded chicken breast meat from a rotisserie chicken. I buy mine at Costco and divide it up into freezer bags using our food saver. It makes meals like this easy chicken lasagna a cinch and it’s far more tender and flavorful.
Second, I prefer to make my own béchamel sauce as it’s so darn easy, but if you really want to hurry you can just use Alfredo sauce. Rao’s makes a good one. In fact, did you know you could use evaporated milk and extra salt, pepper and Parmesan if you need to stretch it out even more? Half and half, milk, and heavy creamy would work as well.
Lastly, homemade pesto is always more fresh and vibrant but again, Costco or Harmons in Utah make fantastic pesto that pulls things together in a jiffy. While it’s not shown in the photo, I love to toast pine nuts to sprinkle on top and maybe a little Aleppo pepper flakes too. Totally up to you, but in less than an hour you’ve got dinner with such a small amount of work.
Ingredients Pesto Chicken Lasagna
The ingredients list includes a few pantry friendly ingredients to make the béchamel sauce and then a few more ingredients to assemble all the delicious lasagna layers. Here is what you will need:
For the Béchamel Sauce
Unsalted Butter: if you only have salted butter, just omit the salt from the sauce
Flour: just regular all purpose flour works the best
Heavy Cream: makes the sauce extra rich and creamy
Salt: adds flavor
Pepper: adds flavor and a tiny bit of heat
Nutmeg: adds flavor
For the Lasagna
Béchamel Sauce: easy to make from scratch but you can substitute a couple jars of a good Alfredo sauce if you are in a hurry
Oven Ready Lasagna Noodles: saves tons of time but can be swapped for uncooked lasagna noodles, the noodles will need to be cooked to al dente first
Rotisserie Chicken: makes this recipe so easy and has great flavor
Mozzarella Cheese: has a great melt factor, buy a brick of cheese and grate your own
Pesto: homemade or store-bought at Costco or locally in Utah Harmons
Fresh Parmesan Cheese: adds a little more flavor and is best if grated yourself
The measurements for each of these ingredients can be found in the recipe card down below. Keep scrolling for all the details!
Steps for Making Chicken Pesto Lasagna Recipe
We will start by making that creamy béchamel sauce, and then jump in to assembling the lasagna. Here are the step-by-step instructions:
For the Béchamel Sauce
Melt: Start by melting the butter in a saucepan over medium heat.
Whisk: Once the butter is melted, whisk in the flour and let it cook for 30 seconds to cook the flour taste out. Then gently whisk in the heavy cream.
Season: Add the salt, black pepper and nutmeg and let the sauce simmer until thickened. Then remove from the heat.
For the Lasagna
Prep: Preheat the oven to 375° F and pour a little of the béchamel sauce into the bottom of a 9×13 pan spreading it around evenly.
Layer: Lay down a layer of noodles and top with 1/4 of the remaining béchamel sauce, then 1/3 of the chicken, then 1/4 of the mozzarella cheese, and finally 1/3 cup of pesto.
Repeat: Repeat these layers ending with the lasagna noodles, béchamel sauce and then mozzarella cheese.
Cover: Place a piece of aluminum foil sprayed with non-stick cooking spray over the baking dish being careful to not touch the cheese.
Bake: Stick the casserole dish in the oven and bake for 40-45 minutes and remove the foil for the last 10 minutes.
Garnish: Pull the lasagna out of the oven, top with a drizzle of more pesto and sprinkle with the the fresh parmesan cheese.
These instructions can also be found in the recipe card at the end of the post.
Can I Use Regular Lasagna Noodles?
Absolutely! I love the convenience of the no cook lasagna noodles, but if you have the time to cook your own pasta, boil the noodles as written on the package until al dente. They will finish cooking in the oven when the lasagna bakes.
Can I Cook My Own Chicken?
Yes! Either pan fry or grill 2-3 chicken breasts and then shred it to use in the lasagna.
Variations, Additions and Substitutions
This recipe is amazing as written, but it is totally open to your interpretation. Here are some ideas for ways to customize this chicken lasagna recipe:
Additions: mushrooms, toasted pine nuts, spinach, artichoke hearts, bacon, broccoli or roasted red peppers
Variations/Substitutions: remove the chicken to make this recipe vegetarian, swap the bechamel sauce for alfredo sauce or ricotta cheese, try different cheeses such as provolone, asiago, fontina, gouda or gruyere
Why You Will Love This Recipe
Comfort Food: Lasagna is a mega comfort food and there’s something extra comforting about the creamy bechamel sauce paired with bright basil pesto that makes me feel like I’m home.
Quick and Easy: Using rotisserie chicken and no bake lasagna pasta makes this recipe super easy and dinner is on the table in no time.
Meal Prep: This is a great recipe for making ahead of time. It can be completely assembled and then stored in the refrigerator for up to 2 days. It can also be assembled and then frozen for up to 2 months and then baked right from frozen (see more details below).
Shareable: This is the perfect meal to drop off to someone that just had surgery or a baby. It is loved by everyone and makes great leftovers. Try these other shareable dinner ideas as well:
What to Eat with Pesto Chicken Lasagna
Storage and Reheating Tips
Lasagna leftovers should be cooled completely and then stored in an airtight container in the refrigerator. It will keep for 4-5 days. They can also be stored in the freezer for up to 2-3 months.
Single servings of lasagna can be reheated in the microwave. If I am reheating a large portion of the lasagna, I prefer to use the oven. Preheat the oven to 350 degrees F, cover the pan with foil and bake for about 30 minutes or until heated through.
This also makes a great make ahead recipe. Make and assemble the whole lasagna as written and then wrap in foil followed by plastic wrap. Freeze for up to 2-3 months. It can be baked from frozen at 350 degrees F for 60 minutes.
We love all things pesto, especially when spring comes around and we can get our hands on all that fresh basil! We are using all our fresh pesto to make this creamy white chicken lasagna with pesto! My favorite recipe of 2024 so far!
More Pesto Recipes to Try
Servings: 12
Prep Time: 15 minutesmins
Cook Time: 40 minutesmins
Total Time: 55 minutesmins
Description
Indulge in a delicious twist on traditional lasagna with this easy and flavorful Chicken Pesto Lasagna recipe. Follow along with our step-by-step instructions and impress your family and friends with this tasty dish.
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For the Béchamel Sauce
In a saucepan over medium heat, melt the butter, once melted whisk the flour for 30 seconds, then slowly whisk in the heavy cream continuing to whisk until smooth.
Pour a little of the béchamel sauce into the bottom of a 9 x 13 pan and spread it out evenly.
1 Batch Béchamel Sauce
Lay down your first layer of lasagna noodles top with 1/4 of the remaining béchamel sauce then 1/3 of the chicken, 1/4 of the mozzarella cheese, and 1/3 cup of the pesto.
I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy caprese pesto tarts all the time!
It’s easy to make a savory appetizer with puff pastry for gatherings and using a few key ingredients will make it taste like you’ve been in the kitchen for hours. Which is my favorite thing, make people think I’ve worked harder than I did.
We’ve done a whole post on pesto, how to make pesto, how to store pesto, how to freeze pesto, how to keep pesto green, how long pesto keeps, and we have plenty of recipes that use pesto which we will link up to at the bottom of the post. So, refer back to that post if you need to read up on pesto.
This is a sponsored post on behalf of Fisher Nuts, however all opinions remain our own.
What Do I Need to Make Pesto Tarts?
Here is a quick rundown of all the ingredients you’ll need. The measurements for everything can be found by scrolling down to the recipe card below.
For the Pesto
Basil: you can make your own fresh pesto (highly recommend!) or go with store-bought pesto to save time
Garlic: fresh whole cloves
Fisher Walnuts: We use walnuts instead of pine nuts to really push that more nutty flavor in this pesto.
Olive Oil: make sure it is extra virgin for the best flavor
Parmesan Cheese: adds flavor
Lemon Zest and Juice: adds a bright pop of freshness and helps keep the basil green
Salt: enhances all the flavors
For the Tarts
Puff Pastry: We use store bought puff pastry because hello, who has time to make that from scratch?
Grape Tomatoes: You can half them or leave them whole depending on the size.
Mozzarella Cheese: grab a block of good quality cheese and cube it, it melts so perfectly!
Black Pepper: adds flavor
Tips About Walnuts
Just as with our classic pesto, the secret to really great flavor is in toasting the nuts and garlic. Walnuts, when fresh are not bitter like you may believe. Instead they have a sweetness to them and with that robust garlic it really makes for a great pesto.
The pesto we will make today is a little different as it uses Fisher Nuts Walnuts. We did a random sampling and Fisher Nuts were preservative free, tasted the most fresh and not bitter since they weren’t past their date of freshness.
Did you know that? That good fresh walnuts taste juicy, nutty and sweet? To store walnuts, I keep mine in the blue bag we buy them in as the dark colored bag actually is best to keep them fresh, then we place them in the kitchen cupboard as light degrades the oils.
How to Make Pesto Puff Pastry Bites
We will start this recipe by making the pesto and then assemble the tarts. It’s so quick and easy! Here are the basic steps:
Toast the walnuts and garlic on the stove top in a skillet.
TIP: You’ll toast the garlic in whole cloves with the skin on. After they are toasted, you can peel the skin right off.
Add all the ingredients, including fresh pesto for the best flavor, to a blender or food processor and pulse until smooth. Move the pesto to a small bowl.
Add the parmesan or pecorino romano cheese and stir until combined. Salt to taste.
Preheat the oven.
Sprinkle some flour on the counter and roll out the puff pastry sheets.
Using a biscuit cutter, or large glass, cut the dough into circles and press into the wells of a mini muffin pan. Use a fork to poke holes all over the inside of the puff pastry and bake it until golden.
Remove them from the oven and using a small spoon or tart press, push the sides back out, making a well in each center.
Stuff them with a little pesto, a tomato and a cube of cheese and put them in the oven again.
Remove from the oven and sprinkle with a little salt and some balsamic glaze (optional).
The complete instructions can be found in the recipe card down at the end of the post.
What is Pecorino Romano Cheese?
Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk.
However, the American counterpart of the cheese is made from cow’s milk.
As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war.
What is the Difference Between Grape and Cherry Tomatoes?
Grape tomatoes are oblong and shaped like grapes.
They’re about half the size of cherry tomatoes, with thicker skins.
Grape tomatoes aren’t as sweet as cherry tomatoes, and their flesh is meatier and less watery.
What is Caprese?
Caprese is an dish or salad originating in Italy made from fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula or topped with balsamic vinegar. It can be eaten as a salad or on a sandwich.
We are pretty dang obsessed with caprese here at Oh Sweet Basil. Have you tried our caprese sandwich or our caprese salad with pistachios?? Holy moly…that combination of flavors is just heaven for me!
Can Pesto Tarts Be Made Ahead?
These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you’re ready to bake and serve.
How Long Will Pesto Keep?
Fresh pesto can be stored in airtight container in refrigerator for up to one week.
These pesto puff pastry bites, however, will not keep super well. The puff pastry will be soggy after a while.
The best part about this pesto tarts recipe is, you can serve them hot or room temperature and they will still taste awesome! They are perfect for parties! Everybody loves caprese flavors, so pairing those flavors with pesto and the crispy puff pastry makes for a perfect party appetizer!
More Easy Appetizer Recipes
Servings: 24
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
Description
I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy pesto tarts all the time!
Prevent your screen from going dark
For the Pesto
Heat a skillet over medium heat and add the walnuts and garlic.
1/4 Cup Fisher Walnuts, 3 Cloves Garlic
Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the nuts and promote even color.
Once the nuts are done, remove them from the pan and continue to toast the garlic.
Remove it from the pan and remove the skin.
Wait until both are cooled.
Place the basil, nuts, garlic, olive oil, lemon juice and zest in a blender and pulse until smooth, but still a tad grainy in texture.
3 Cups Basil, 1/4 Cup Olive Oil Extra Virgin, 1/2 Teaspoon Lemon Zest, 1/2 Teaspoon Lemon Juice
Place everything in a bowl and stir in the cheese.
1/4 Cup Parmesan Cheese
Salt to taste and set aside.
Salt
For the Tarts
Preheat the oven to 400 degrees.
Sprinkle a little flour on the counter and roll out the puff pastry sheets.
2 Sheets Puff Pastry
Using a biscuit cutter or large glass, cut the dough into circles.
Using a fork, poke holes all over the dough and gently press into a mini muffin tin.
Place in the oven for about 10 minutes, remove from the oven and using a small spoon or tart press, push the sides back out, making a well in each center. I often use my fingers and burn myself, but do it anyway. 🙂
Fill each cup with 1 teaspoon or so of prepared pesto.
Add a tomato to each cup, a sprinkle of cheese and place in the oven for 5 minutes or until golden and cheesy.
1 Cup Grape Tomatoes, 1 Cup Mozzarella Cheese
Remove from the oven and add a pinch of black pepper and drizzle of balsamic glaze.
1 Pinch Black Pepper, Balsamic Vinegar Glaze
Serve immediately or at room temperature.
These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you’re ready to bake and serve.
Course Appetizer, Dinner, Entree, Pasta, Seafood
Cuisine American
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