Making your own pesto is super easy and we already have one for youVariety of recipesprovided that you can try at home. But what do you do with the homemade pesto? It is traditionally used as a sauce for pasta, but that is not the only way to use up the pesto. For those who are already tired of pasta dishes, we have collected some delicious pesto dishes without pasta here.
What can you eat pesto with?
Of course you can simply eat pesto on bread or with spaghetti. But the sauce also tastes wonderful as an ingredient in various dishes. Be it soups, stews, savory baked goods, pizzas or salads – you can use pestoDon't just use it with pasta. The tasty sauce can season and refine all these dishes.
They have a larger quantityPesto preparedand want to use it up? Then the recipes in this article are simply perfect.
The most delicious pesto dishes without pasta
Which pesto can you use for different dishes? This is a matter of taste but you simply can't go wrong with the classic Genovese basil pesto. But unusual pesto recipes such as rocket pesto, wild garlic pesto and carrot green pesto can also refine your dishes. Check out the following pesto cooking ideas and treat yourself to a tasty lunch or dinner.
Chicken breast with pesto sauce
Pesto chicken tastes wonderful and is also super easy to prepare. The pesto functions as a seasoning and gives the meat a very special flavor.
Ingredients:
500 g chicken breast, sliced horizontally (or chicken schnitzel)
Salt and pepper
1 tablespoon extra virgin olive oil
1 finely chopped red onion
100 ml dry white wine
100 ml Sahne
60g green pesto
1 medium tomato, diced
2 tablespoons chopped basil
- Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides and cooked through, about 6 minutes. Transfer to a plate.
- Add the onion to the pan. Stir-fry for 1 minute.
- Increase the heat and add the wine. Cook until the liquid has mostly evaporated, about 2 minutes.
- Reduce the heat to medium and stir in the cream, the chicken juices and some salt and pepper; Let simmer for 2 minutes.
- Stir in the pesto and tomatoes, then return the chicken to the pan. Toss until coated with sauce and continue cooking, about 1 minute.
- Divide the chicken with the sauce onto plates. Sprinkle with basil.
Quinoa with spinach and basil pesto
If you are currently looking for onequick and easy summer recipethen this tasty quinoa is exactly what you need. You can enjoy the dish on its own, eat it as a side dish with meat or use it as an ingredient in a salad bowl.
Ingredients:
350 g colorful quinoa, uncooked
200 g baby spinach
4 tablespoons basil pesto
1/2 teaspoon kosher salt
50g freshly grated Parmesan cheese, plus more for sprinkling
- Cook quinoa according to package directions.
- 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 is wilted, the pesto is evenly distributed, and the Parmesan is melted.
- Serve immediately, sprinkling with additional Parmesan cheese if desired.
Dishes with pesto and rice – risotto with shrimp
Do you love seafood? Then prepare this risotto with pesto and shrimps and indulge yourself. This dish tastes wonderful with wine and is perfect for a date night at home.
Ingredients:
1 tablespoon butter
1 shallot, diced
100 g Arborio-Reis
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 or homemade pesto
1 tablespoon sour cream
1 pinch of salt and pepper, to taste
- In a medium Dutch oven or other high-sided skillet, melt the butter and sauté the shallot for a few minutes until translucent.
- Stir in the rice, making sure each grain is coated with butter. Deglaze with the wine and let it boil down, stirring constantly.
- Once the alcohol has evaporated, reduce the heat and slowly add the hot broth (a ladle or two at a time), stirring until the rice has completely absorbed it. Continue stirring until the rice is perfectly al dente (aldente), about 16 to 18 minutes.
- When the rice is cooked to your liking, turn off the heat, stir in the shrimp, and cover the pot for 5 minutes to allow the risotto and shrimp to finish cooking in the residual heat.
- After 5 minutes, stir in the pesto and sour cream to loosen the rice a little, 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 with meat, fish and vegetarian dishes. Now we present a healthy and delicious recipe for salmon with pesto.
Ingredients:
4 salmon fillets, boneless
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 parchment 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 with the back of a spoon or knife to lightly coat with pesto.
- In a small bowl, combine the breadcrumbs and Parmesan cheese and distribute evenly. Cover each salmon fillet with a layer of the breadcrumb mixture.
- Cook the salmon for 12-15 minutesin the ovencook on medium heat. Then, to get the crust golden brown, turn the oven to broil and heat the salmon for 45 seconds to 1.5 minutes, about 2 inches from the heating element. Keep an eye on it so it doesn't burn.
- Serve immediately with broccoli, asparagus, potatoes or other steamed vegetables on the side.
If you particularly like salmon, you definitely have to try this oneRecipe for salmon in creamy cream saucetry out!
Low carb pesto quiche without bottom
If you are looking for ideas for pesto dishes without pasta, you can prepare a quiche, for example. OneBottomless quichetastes wonderful without the unnecessary calories of the crust.
Ingredients:
4-5 sun-dried tomatoes, cut into pieces
4 slices bacon, cut into pieces
2 tablespoons feta cheese, crumbled
2 large eggs + 4 egg whites
250 ml reduced fat milk
60g shredded Italian cheese blend (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 tin with cooking spray.
- Scatter two-thirds of the sun-dried tomatoes, two-thirds of the crumbled bacon, and 2 tablespoons of the feta into the bottom of the prepared baking dish; set 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.
- Place the pan in the oven and bake for 45-60 minutes, until the top is browned and the eggs are set.
- After baking, remove from the oven and allow to cool slightly before slicing and serving.
Vegan pesto dishes without pasta: zoodles with pesto
Zucchini noodles aren't noodles, right? The alternative to pastaSpaghetti looks very similar, but contains almost no carbohydrates. Try this recipe for zoodles with basil pesto that are aromatic, delicious and very light. So perfect for summer!
Ingredients:
3 large zucchini
Salt
3-4 tablespoons 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 (that's how it works).
- Toss the zoodles with the pesto until well coated, seasoning with a little salt if necessary.
- Place the pesto vegetable spaghetti on a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil into the corners to garnish.
Dishes with Pesto Rosso: Creamy Gnocchi
Red pesto differs significantly from the green versions because it is based on tomatoes. Therefore, it is best suited for recipes that combine well with tomato sauce (like pasta). Pesto Rosso is perfect for seasoning fish or chicken. Check out our suggested red pesto dish that isn't pasta below.
Ingredients:
2 tablespoons red pesto
1 pack (500g) potato gnocchi
1 teaspoon cornstarch
180 ml + 2 teaspoons cream
1 tablespoon butter
2 tablespoons olive oil
3 cloves of garlic, minced
Salt and pepper to taste
fresh basil, parmesan for sprinkling (optional)
- Bring a large pot of salted water to the boil. Cook gnocchi according to package instructions (approx. 2 minutes). Drain and set aside.
- While the water is boiling, place a pan on the stove over medium heat. Add butter, olive oil and garlic to the pan. Sauté until the butter is 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 remaining cream, cornstarch mixture and pesto to the pan. Stir until the sauce begins to thicken. Turn off heat.
- Add cooked gnocchi, salt and pepper to pan and stir to combine. Taste and adjust seasoning if necessary.
- Serve with fresh basil and parmesan.
