Making pesto yourself is super easy and we’ve already provided you with a variety of recipes that you can try at home. But what do you do with the homemade pesto? It’s traditionally used as a sauce for pasta, but that’s not the only way to use up the pesto. For those who are already fed up with pasta dishes, we have collected some delicious pesto dishes without pasta here.
What can you eat pesto for??
Of course you can just eat pesto on bread or with spaghetti. But the sauce also tastes wonderful as an ingredient in various dishes. Whether soups, stews, hearty baked goods, pizzas or salads – pesto can not only be used with pasta. The tasty sauce can flavor and refine all these dishes.
Have you made a large amount of pesto and want to use it up? Then the recipes in this article are just perfect.
The most delicious pesto dishes without pasta
Which pesto can be used for the most varied of dishes? This is a matter of taste but you simply can’t go wrong with the classic basil pesto Genovese. But unusual pesto recipes such as rocket pesto, wild garlic pesto and carrot green pesto can also refine your dishes. Check out the following cooking ideas with pesto and treat yourself to a tasty lunch or dinner.
Chicken breast with pesto sauce
A pesto chicken tastes wonderful and is also super easy to prepare. The pesto works as a condiment and gives the meat a very special touch.
500 g chicken breast, sliced horizontally (or chicken schnitzel)
salt and pepper
1 tablespoon of extra virgin olive oil
1 finely chopped red onion
100 ml dry white wine
100 ml of cream
60 g green pesto
1 medium tomato, diced
2 tablespoons of chopped basil
- Sprinkle the chicken with salt and pepper. Heat the oil in a large pan over medium-high heat. Add the chicken and fry, turning once, until both sides are browned and cooked through, about 6 minutes. Put on a plate.
- Put the onion in the pan. Fry for 1 minute while stirring.
- Turn up the heat and add the wine. Cook until the liquid has largely evaporated, about 2 minutes.
- Reduce the heat to medium and stir in the cream, the roast juices from the chicken and a little salt and pepper; Let simmer for 2 minutes.
- Stir in the pesto and tomatoes, then return the chicken to the pan. Turn until it is covered in sauce and cook for about 1 minute.
- Divide the chicken with the sauce on plates. Sprinkle with basil.
Quinoa with spinach and basil pesto
If you’re looking for a quick and easy summer recipe, this flavourful quinoa is exactly what you need. You can enjoy the dish as it is, as an accompaniment to meat or as an ingredient in a salad bowl.
350 g colorful quinoa, uncooked
200 g baby spinach
4 tablespoons of basil pesto
1/2 teaspoon kosher salt
50 g freshly grated Parmesan cheese plus more to sprinkle
- Cook the quinoa according to the instructions on the package.
- Once the quinoa is cooked, turn the heat to medium and add the spinach, pesto, salt and parmesan cheese. Stir and heat until the spinach has wilted, the pesto is evenly distributed, and the parmesan is melted.
- Serve immediately and, if desired, sprinkle with additional Parmesan cheese.
Dishes with pesto and rice – risotto with shrimp
Do you love seafood? Then prepare this risotto with pesto and prawns and let yourself be pampered. This dish tastes wonderful with wine and is perfect for a date night at home.
1 tablespoon butter
1 shallot, diced
100 g arborio rice
50 ml white wine or dry vermouth
500 ml chicken, seafood or vegetable stock of your choice, heated
4 king prawns, peeled and deveined
3 tablespoons of canned pesto or homemade
1 tablespoon of sour cream
1 pinch of salt and pepper, according to taste
- In a medium-sized Dutch oven or other high-rim pan, melt the butter and sauté the shallot for a few minutes until translucent.
- Stir in the rice, covering each grain with butter. Deglaze with the wine and reduce, stirring constantly.
- Once the alcohol has evaporated, reduce the heat and slowly add the hot broth (one or two ladles at a time), stirring until the rice has completely absorbed it. Continue stirring until the rice is perfectly al dente (firm to the bite), about 16 to 18 minutes.
- When the rice is cooked to your taste, turn off the stove, stir in the prawns and cover the pan for 5 minutes so that the risotto and prawns can finish cooking in the residual heat.
- After 5 minutes stir in the pesto and sour cream, which are supposed to loosen up the rice, and season with salt and pepper.
Pesto dishes without pasta: salmon with pesto and parmesan crust
Many delicious dishes can be prepared with Pesto Genovese. The basil pesto tastes wonderful both on meat, fish and vegetarian dishes. Now we’re going to introduce you to a healthy and delicious recipe for salmon with pesto.
4 salmon fillets, without bones
6 tablespoons pesto alla Genovese (or other green pesto)
40 g fresh breadcrumbs
30 g freshly grated parmesan cheese
- Preheat the oven to 160 ° C. Place a piece of baking paper on a rimmed baking sheet.
- Place the salmon fillets on the baking sheet without touching each other. Place 1 1/2 tablespoons of pesto on each fillet and spread it with the back of a spoon or knife so that it is lightly covered in pesto.
- Combine the breadcrumbs and Parmesan cheese in a small bowl and distribute evenly. Cover each salmon fillet with a layer of the breadcrumb mixture.
- Cook the salmon in the oven on medium heat for 12-15 minutes. Then, to get the crust golden brown, turn the oven on grill and heat the salmon for 45 seconds to 1.5 minutes, about 2 inches away from the heating element. Keep an eye on him so he doesn’t get burned.
- Serve immediately with broccoli, asparagus, potatoes or other steamed vegetables as a side dish.
If you are particularly fond of salmon, you must definitely try this recipe for salmon in creamy sauce!
Bottomless low carb pesto quiche
If you are currently looking for ideas for pesto dishes without pasta, you can make a quiche, for example. A bottomless quiche tastes wonderful without the unnecessary calories of the crust.
4-5 sun-dried tomatoes, cut into pieces
4 slices of bacon, cut into pieces
2 tablespoons of feta cheese, crumbled
2 large eggs + 4 egg whites
250 ml of reduced-fat milk
60 g shredded Italian cheese mix (or Parmesan)
2 tablespoons pesto verde (green)
Salt and pepper to taste
- Preheat the oven to 180 ° C and lightly spray the inside of a cake pan with cooking spray.
- Sprinkle two-thirds of the sun-dried tomatoes, two-thirds of the crumbled bacon and 2 tablespoons of feta on the bottom of the prepared baking dish; put aside.
- In a large bowl, whisk together the eggs, egg whites, milk, grated cheese, pesto, and salt and pepper.
- Pour the mixture into the baking dish and sprinkle with the remaining sun-dried tomatoes and bacon.
- Put the pan in the oven and bake for 45-60 minutes, until the top is browned and the eggs are set.
- Take out of the oven after baking and let cool slightly before slicing the quiche and serving.
Vegan pesto dishes without pasta: zoodles with pesto
Zucchini noodles aren’t noodles, are they? The alternative to pasta looks confusingly similar to spaghetti, but contains almost no carbohydrates. Try this recipe for zoodles with basil pesto, which are flavorful, delicious, and very light. So perfect for the summer!
3 large zucchini
3-4 tablespoons of green pesto
400 g cherry tomatoes
Fresh basil leaves, for garnish
- Wash and dry the zucchini and use a spiral cutter to make zucchini noodles (this is how it works).
- Mix the zoodles with the pesto until well covered and season with a little salt if necessary.
- Place the pesto vegetable spaghetti on a large platter and sprinkle with the cherry tomatoes. Put the fresh basil in the corners to garnish.
Dishes with Pesto Rosso: Creamy Gnocchi
Red pesto differs significantly from the green variants because it is based on tomatoes. Therefore, it’s best for recipes that go well with tomato sauce (like pasta). Pesto Rosso is also perfect for seasoning fish or chicken. Check out our suggestion for a non-pasta red pesto dish below.
2 tablespoons of red pesto
1 package (500 g) potato gnocchi
1 teaspoon cornstarch
180 ml + 2 teaspoons of cream
1 tablespoon butter
2 tablespoons of olive oil
3 cloves of garlic, chopped
Salt and pepper to taste
fresh basil, parmesan for sprinkling (optional)
- Bring a large saucepan of salted water to a boil. Cook the gnocchi according to the instructions on the packet (approx. 2 minutes). Drain and set aside.
- While the water is boiling, place a pan on the stove over medium heat. Add the butter, olive oil and garlic to the pan. Sauté until the butter has melted and the garlic is fragrant.
- Mix the cornstarch and 2 teaspoons of cream in a small bowl with a whisk until smooth.
- Add the rest of the cream, cornstarch mixture and pesto to the pan. Stir until the sauce begins to thicken. Turn off heat.
- Add the cooked gnocchi, salt and pepper to the pan and stir. Season to taste and, if necessary, add seasoning.
- Serve with fresh basil and parmesan.