Are you tired of the same old routine when it comes to dinner? Do you find yourself stuck in a cycle of reheated leftovers and takeout menus? Look no further! This collection of 20 creamy pesto dinner recipes is here to spice up your weeknight meals. With flavors ranging from classic pasta dishes to innovative twists on pizza and burgers, there’s something for everyone in this roundup.
From comforting classics like Garlic Butter Shrimp Pesto Pasta to fresh takes on old favorites like Pesto Stuffed Chicken Breast, these creamy pesto dinner recipes are sure to become new staples in your kitchen. Whether you’re a busy professional looking for quick and easy meals or a foodie seeking inspiration for your next dinner party, this collection has got you covered.
Garlic Butter Shrimp Pesto Pasta
A decadent and flavorful pasta dish that combines succulent shrimp with a rich garlic butter sauce, all wrapped up in a vibrant pesto-infused pasta. This recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1/2 cup (1 stick) unsalted butter, softened
– 3 cloves garlic, minced
– 1/4 cup pesto sauce
– 8 oz pasta of your choice (linguine or fettuccine work well)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt the butter over medium heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in pesto sauce and reserved pasta water. Combine well.
5. Toss cooked pasta with the garlic butter shrimp mixture. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired. Serve immediately.
Cooking Time: 15-20 minutes
Creamy Pesto Chicken Alfredo
A flavorful twist on a classic pasta dish, this Creamy Pesto Chicken Alfredo combines the richness of fettuccine with the boldness of pesto and the tenderness of chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 8 oz fettuccine pasta
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup pesto sauce
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add chicken to the skillet and cook until browned on both sides and cooked through.
4. Stir in chopped basil, pesto sauce, and Parmesan cheese. Cook for an additional 2 minutes.
5. In a large serving bowl, combine cooked fettuccine pasta, chicken mixture, and heavy cream. Toss until well combined.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Sun-Dried Tomato Pesto Gnocchi
Elevate your pasta game with this vibrant and flavorful dish, perfect for a cozy night in or a special occasion. Sun-dried tomatoes add a burst of intense flavor to these tender gnocchi, smothered in a rich pesto sauce.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup semolina flour
– 1 egg
– 1/4 teaspoon salt
– 1/4 cup sun-dried tomatoes, finely chopped
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly made pesto (see recipe below)
– Fresh basil leaves, for garnish
Pesto Recipe:
– 1 cup fresh basil leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine flours, egg, salt, sun-dried tomatoes, and Parmesan cheese.
3. Knead the mixture until a dough forms.
4. Roll out the dough to a thickness of about 1/4 inch (6 mm) and cut into small pieces.
5. Cook the gnocchi in boiling water for 2-3 minutes or until they float to the surface.
6. Toss cooked gnocchi with pesto sauce, olive oil, and garlic.
7. Serve immediately, garnished with fresh basil leaves.
Cooking Time: 15-20 minutes
Pesto Stuffed Chicken Breast
Pesto Stuffed Chicken Breast Recipe
Summary: This recipe combines the flavors of pesto with tender chicken breast, creating a delicious and easy-to-make dish perfect for any occasion. With just a few simple ingredients, you’ll be enjoying this tasty treat in no time!
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pesto sauce
– 1/4 cup shredded mozzarella cheese
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pesto sauce, mozzarella cheese, and chopped basil.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the pesto mixture.
4. Season the outside of the chicken with salt and pepper.
5. Drizzle olive oil over the chicken breasts and place them on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Spinach Pesto Lasagna Rolls
Spinach Pesto Lasagna Rolls Recipe
Experience the perfect fusion of flavors with this creative take on classic lasagna, featuring spinach pesto and tender lasagna rolls.
Ingredients:
• 8-10 lasagna noodles
• 1 cup fresh spinach leaves
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup unsalted butter, softened
• 2 tbsp pesto sauce
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a blender or food processor, combine spinach, garlic, Parmesan cheese, and butter; blend until smooth.
4. In a large skillet, combine the blended mixture and pesto sauce; stir well.
5. Lay cooked lasagna noodles flat on a surface and brush with the spinach-pesto mixture.
6. Roll up each noodle tightly and place seam-side down in a baking dish.
7. Repeat process until all noodles are used.
8. Cover with foil and bake for 20 minutes, then remove foil and bake an additional 5-10 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pesto Mushroom Risotto
This recipe combines the rich flavors of Arborio rice, fresh mushrooms, and pesto for a delicious and satisfying dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons pesto
– Salt and pepper to taste
– Grated Parmesan cheese, optional
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, 5 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice and stir to coat with oil and mix with mushroom mixture.
6. Cook for 2-3 minutes or until rice is lightly toasted.
7. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
8. When rice is cooked, remove from heat and stir in pesto.
9. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes
Grilled Salmon with Basil Pesto
Elevate your salmon game with this flavorful and refreshing recipe that combines the richness of grilled fish with the bright, herby taste of basil pesto. Perfect for a light and satisfying dinner or lunch.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup freshly made basil pesto (see note)
– 2 lemons, cut into wedges
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. Meanwhile, brush basil pesto on both sides of the fish during the last minute of grilling.
5. Serve immediately, garnished with lemon wedges and parsley leaves.
Cooking Time: 12-15 minutes
Pesto Tortellini Bake
Elevate your pasta game with this creamy, flavorful Pesto Tortellini Bake that’s perfect for a quick weeknight dinner or weekend meal. This comforting dish combines the richness of pesto sauce, the cheeseiness of mozzarella, and the simplicity of store-bought tortellini.
Ingredients:
– 1 (9 oz) package cheese-filled tortellini
– 2 cups marinara sauce
– 1/4 cup pesto sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook tortellini according to package instructions; drain and set aside.
3. In a large skillet, combine marinara sauce and pesto sauce. Bring to a simmer over medium heat.
4. In a 9×13-inch baking dish, arrange half of the cooked tortellini in an even layer.
5. Pour the sauce mixture over the pasta, followed by half of the mozzarella cheese and Parmesan cheese.
6. Repeat steps 4-5 with remaining ingredients.
7. Cover with aluminum foil and bake for 25 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Roasted Veggie Pesto Pizza
Roasted Veggie Pesto Pizza Recipe
A flavorful twist on traditional pizza, this recipe combines roasted vegetables with a creamy pesto sauce and melted mozzarella cheese for a delicious and satisfying meal.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 cup roasted mixed vegetables (such as zucchini, bell peppers, eggplant, and onions)
– 1/4 cup pesto sauce
– 8 ounces mozzarella cheese, shredded
– 1/2 cup cherry tomatoes, halved
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/8 inch.
3. Spread the roasted vegetables over the dough, leaving a 1/2-inch border around the edges.
4. Drizzle the pesto sauce over the vegetables.
5. Top with mozzarella cheese and cherry tomatoes.
6. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted.
Cooking Time: 15-20 minutes
Pesto Meatball Subs
Pesto Meatball Subs: A Twist on a Classic Favorite!
These subs are perfect for a quick lunch or dinner that’s packed with flavor. By combining homemade meatballs with pesto, mozzarella cheese, and fresh basil, you’ll be in for a treat.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup pesto
– 4 sub rolls
– 8 ounces mozzarella cheese, sliced
– Fresh basil leaves
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, tomato paste, Worcestershire sauce, and oregano. Mix well with hands until just combined.
3. Use your hands to shape into meatballs, about 1 1/2 inches in diameter. Place on baking sheet lined with parchment paper. Drizzle with olive oil.
4. Bake for 15-20 minutes or until cooked through.
5. Assemble subs by spreading pesto on each roll, followed by a few meatballs, mozzarella cheese slices, and fresh basil leaves.
Cooking Time: Approximately 30-40 minutes
Lemon Pesto Orzo Salad
Brighten up your mealtime with this refreshing and flavorful salad featuring the tangy combination of lemon, pesto, and orzo.
Ingredients:
– 8 oz orzo pasta
– 1/2 cup freshly made pesto (see note)
– 2 lemons, juiced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Cook orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together pesto and lemon juice until well combined.
3. Add cooked orzo, parsley, and feta cheese (if using) to the bowl. Toss to combine.
4. Season with salt and pepper to taste.
Cooking Time:
– Orzo pasta cooking time: 8-10 minutes
– Total preparation time: 15-20 minutes
Enjoy your delightful Lemon Pesto Orzo Salad!
Pesto Grilled Cheese with Tomato Soup
A classic comfort food combination gets a flavorful twist with the addition of pesto and melted mozzarella cheese. This recipe is perfect for a cozy night in or a quick lunch.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1 tablespoon of pesto
– 1 slice of mozzarella cheese
– 1 tomato, sliced
– Salt and pepper to taste
– 2 tablespoons of butter, divided
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, butter-side down, in the skillet.
4. Top with mozzarella cheese, tomato slices, and pesto.
5. Place the second bread slice, butter-side up, on top.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip and cook for an additional 2-3 minutes.
8. Serve with a bowl of warm tomato soup.
Cooking Time: 5-7 minutes
Pesto Zucchini Noodles with Shrimp
Transform ordinary pasta into a flavorful summer dish by substituting it with zucchini noodles and adding succulent shrimp, all tied together with a rich pesto sauce.
Ingredients:
– 1 medium zucchini
– 1/2 cup freshly made pesto (see recipe below)
– 12 large shrimp, peeled and deveined
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Pesto Recipe:
– 1 cup fresh basil leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– 2 cloves garlic, minced
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Brush shrimp with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, until pink and cooked through.
3. Using a spiralizer or vegetable peeler, create zucchini noodles.
4. In a large skillet, combine pesto and zucchini noodles. Cook over medium heat, tossing frequently, until the noodles are tender but still crisp, about 5 minutes.
5. Add grilled shrimp to the skillet and toss with zucchini noodles and pesto.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Pesto Chicken Stuffed Peppers
This recipe combines the flavors of pesto, chicken, and bell peppers for a delicious and easy-to-make main course. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1/2 cup pesto sauce
– 1/4 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, pesto sauce, ricotta cheese, and Parmesan cheese.
3. Stuff each bell pepper with the chicken mixture, filling to the top.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Pesto Eggplant Parmesan
Elevate your pasta game with this creamy Pesto Eggplant Parmesan, featuring tender eggplant slices smothered in rich pesto sauce and melted mozzarella cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup pesto sauce
– 1 cup breadcrumbs
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together breadcrumbs and a pinch of salt.
3. Dip each eggplant slice in the breadcrumb mixture, coating both sides evenly.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the coated eggplant slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. In a separate baking dish, spread a layer of pesto sauce. Arrange fried eggplant slices on top, overlapping slightly. Sprinkle with mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 35-40 minutes
Pesto Turkey Burgers with Avocado
Elevate your burger game with this flavorful twist! These Pesto Turkey Burgers are packed with the vibrant taste of basil, perfectly balanced by creamy avocado and a hint of garlic.
Ingredients:
– 1 lb ground turkey
– 2 tbsp pesto
– 1/4 cup breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 ripe avocados, sliced
– 4 hamburger buns
– Lettuce, tomato, and cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine turkey, pesto, breadcrumbs, onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4 patties.
4. Grill for 5-6 minutes per side, or until cooked through.
5. Top each burger with sliced avocado, lettuce, tomato, and cheese (if using).
6. Serve on toasted buns.
Cooking Time: 12-15 minutes
Pesto Quinoa Stuffed Tomatoes
A flavorful twist on traditional stuffed tomatoes, this recipe combines the nutty goodness of quinoa with the bright, herby taste of pesto. Perfect for a quick weeknight dinner or as a refreshing summer side dish.
Ingredients:
– 4 large tomatoes
– 1 cup cooked quinoa
– 2 tablespoons pesto
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell.
3. In a bowl, mix together quinoa, pesto, Parmesan cheese, and salt and pepper to taste.
4. Stuff each tomato with the quinoa mixture, dividing it evenly among the four tomatoes.
5. Drizzle the tops with olive oil and place the stuffed tomatoes on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the tomatoes are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Pesto Butter Steak with Roasted Potatoes
Elevate your steak game with this rich and flavorful dish, featuring a tender filet smothered in creamy pesto butter and served alongside perfectly roasted potatoes.
Ingredients:
– 4 filet mignon steaks (6 oz each)
– 1/2 cup pesto
– 2 tablespoons unsalted butter, softened
– 2 large potatoes, peeled and cut into 1-inch wedges
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together pesto and softened butter.
3. Season filet mignon steaks with salt and pepper.
4. Grill or pan-fry steak to desired level of doneness (5-7 minutes per side for medium-rare). Let rest for 5 minutes before serving.
5. Toss potato wedges with salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast for 20-25 minutes or until crispy.
6. Serve steak topped with pesto butter and roasted potatoes.
Cooking Time: approximately 30-40 minutes
Pesto Cauliflower Mac and Cheese
Elevate your macaroni and cheese game with the addition of roasted cauliflower, creamy pesto sauce, and a crispy breadcrumb topping.
Ingredients:
– 1 pound macaroni
– 2 cups cauliflower florets
– 2 tablespoons olive oil
– 1/4 cup pesto sauce
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 teaspoons butter, melted
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large mixing bowl, combine cooked macaroni, roasted cauliflower, pesto sauce, cheddar cheese, Parmesan cheese, and flour.
5. Transfer the mixture to a baking dish and top with melted butter.
6. Bake for 15-20 minutes, or until the top is golden brown and the mac and cheese is heated through.
Cooking Time: 35-40 minutes
Pesto Caprese Stuffed Portobello Mushrooms
Elevate your dinner game with these flavorful Pesto Caprese Stuffed Portobello Mushrooms!
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup pesto
– 8 oz fresh mozzarella cheese, sliced
– 1 large tomato, diced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together pesto and olive oil.
3. Stuff each mushroom cap with a spoonful of the pesto mixture, followed by a slice of mozzarella cheese and a few pieces of diced tomato.
4. Season with salt and pepper to taste.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Enjoy your delicious Pesto Caprese Stuffed Portobello Mushrooms!
Summary
Discover 20 quick and delicious creamy pesto dinner recipes perfect for busy weeknights. From classic pasta dishes like Garlic Butter Shrimp Pesto Pasta to innovative twists like Pesto Cauliflower Mac and Cheese, these recipes will satisfy your cravings without sacrificing flavor or time. Whether you’re in the mood for something light and fresh or rich and indulgent, there’s a pesto recipe on this list that’s sure to become a new favorite.
