25+ Irresistible Pesto Dinner Recipes You Need to Make Tonights

Pesto is one of those versatile ingredients that elevates any dish with its fresh, vibrant flavors.

Whether it’s the classic basil and garlic combination or a unique twist with sun-dried tomatoes or arugula, pesto makes for an easy way to infuse your dinner with bold, delicious tastes.

If you’re tired of the same old dinner routine and are craving something fresh and exciting, we’ve got you covered with 25+ pesto dinner recipes.

From pasta and chicken to pizza and salads, these recipes are packed with flavor and perfect for any occasion.

Whether you’re looking for a quick weeknight meal or a dish that will impress at your next gathering, these pesto-inspired creations are sure to become your new go-to favorites.

25+ Irresistible Pesto Dinner Recipes You Need to Make Tonights

With so many ways to incorporate pesto into your dinner routine, there’s no reason to stick to the usual weeknight meals.

The recipes we’ve shared cover a wide range of options, from hearty pastas and juicy chicken dishes to refreshing salads and light appetizers.

No matter what you’re in the mood for, pesto offers endless possibilities to elevate your dinner table.

So go ahead—experiment with these 25+ pesto dinner recipes and discover new flavors that will keep your meals exciting and full of fresh, vibrant taste.

Pesto Pasta with Grilled Chicken

This flavorful pesto pasta dish combines the richness of freshly made basil pesto with perfectly grilled chicken, creating a satisfying and hearty meal. The creamy, nutty pesto sauce brings the dish to life, complementing the savory grilled chicken and al dente pasta for a complete dinner that’s both comforting and vibrant.

Ingredients:

• 12 oz. spaghetti or pasta of choice
• 2 chicken breasts, grilled and sliced
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain, reserving some pasta water.
2. While the pasta cooks, heat olive oil in a grill pan over medium heat. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes on each side until cooked through and golden brown. Slice into thin strips.
3. In a large bowl, toss the cooked pasta with pesto, adding reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
4. Top the pasta with sliced grilled chicken and sprinkle with Parmesan cheese.
5. Garnish with fresh basil leaves before serving.

This pesto pasta with grilled chicken is perfect for a cozy dinner, offering a balance of fresh flavors and protein. The pesto sauce ties everything together with its rich, fragrant notes, while the grilled chicken adds a smoky flavor that elevates the dish. It’s a versatile recipe that can be adjusted to your liking by swapping in different vegetables or proteins.

Pesto-Stuffed Portobello Mushrooms

These pesto-stuffed Portobello mushrooms are a satisfying vegetarian dish bursting with flavor. The earthy taste of the mushrooms pairs beautifully with the herby, creamy pesto, while the mozzarella adds a delightful melt-in-your-mouth texture. It’s a great option for a light dinner or an appetizer that’s sure to impress.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush the mushroom caps with olive oil, and season with salt and pepper. Place them on the prepared baking sheet.
3. Spoon about two tablespoons of pesto into each mushroom cap, spreading it evenly.
4. Top the pesto with mozzarella and Parmesan cheese.
5. Bake for 15-18 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Garnish with fresh basil leaves before serving.

The pesto-stuffed Portobello mushrooms are an indulgent yet healthy dinner option. They offer a savory bite with the perfect balance of rich, cheesy pesto and the natural flavors of the mushrooms. Whether you’re craving a vegetarian dinner or looking for a side dish, this recipe is sure to deliver comfort and flavor with every bite.

Pesto Shrimp Skewers with Rice

Pesto shrimp skewers served over a bed of fluffy rice create a quick, elegant dinner that’s packed with flavor. The succulent shrimp, marinated in a zesty pesto sauce, are grilled to perfection and paired with tender rice, making this dish a delightful combination of fresh and savory elements. Perfect for summer nights or a busy weeknight meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 cup pesto (store-bought or homemade)
• 1 cup rice, cooked
• 1 tbsp olive oil
• Salt and pepper, to taste
• Lemon wedges for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the shrimp with pesto until evenly coated. Season with salt and pepper.
3. Thread the shrimp onto skewers, then brush with a bit of olive oil.
4. Grill the shrimp skewers for 2-3 minutes per side, until pink and cooked through.
5. Serve the shrimp skewers over a bed of cooked rice, with lemon wedges on the side for squeezing.

These pesto shrimp skewers are light, flavorful, and incredibly easy to prepare. The pesto adds a fresh, herby tang to the shrimp, while the rice provides a perfect base to soak up the juices. This dish is simple yet elegant, ideal for any occasion where you want to impress with minimal effort. Whether served for a casual weeknight dinner or a special gathering, this recipe is bound to become a favorite.

Each of these pesto-based dishes offers a unique take on a beloved classic, from hearty pastas to elegant seafood options. Whether you’re cooking for yourself or entertaining guests, these recipes deliver bold flavors and satisfying textures. The fresh, vibrant taste of pesto is the star in each dish, making it a perfect addition to any dinner table.

Pesto Chicken and Veggie Sheet Pan Dinner

This pesto chicken and veggie sheet pan dinner is a simple yet flavorful meal that requires minimal effort. The pesto not only enhances the chicken but also infuses the vegetables with rich, herby goodness. It’s an easy, one-pan recipe that’s perfect for busy nights, providing a balanced, healthy dinner that the whole family will enjoy.

Ingredients:

• 2 chicken breasts
• 1 cup pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup baby potatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper. Coat them with pesto, making sure they’re evenly covered.
3. On the prepared baking sheet, arrange the chicken breasts, cherry tomatoes, baby potatoes, zucchini, and bell pepper.
4. Drizzle olive oil over the vegetables and season with a pinch of salt and pepper.
5. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh basil before serving.

This pesto chicken and veggie sheet pan dinner is perfect for anyone looking for a quick, healthy, and satisfying meal. The combination of tender chicken, flavorful vegetables, and vibrant pesto makes this dish a complete dinner in one pan, saving you time on cleanup. The simplicity of the ingredients allows the pesto to shine, creating a dish that’s packed with flavor and nutrients.

Pesto Gnocchi with Sun-Dried Tomatoes

Pesto gnocchi with sun-dried tomatoes brings together soft, pillowy gnocchi and the bold, tangy flavors of pesto, creating a comforting yet slightly decadent dish. The sun-dried tomatoes add a sweet and smoky contrast to the fresh pesto, making this dish incredibly satisfying for anyone craving a hearty vegetarian meal.

Ingredients:

• 1 lb gnocchi (store-bought or homemade)
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Cook the gnocchi according to the package instructions. Once they float to the surface, remove them from the water and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sun-dried tomatoes and sauté for 2-3 minutes.
3. Add the cooked gnocchi to the skillet and toss to combine with the sun-dried tomatoes.
4. Stir in the pesto, making sure the gnocchi is well-coated. Season with salt and pepper to taste.
5. Remove from heat and sprinkle with Parmesan cheese.
6. Garnish with fresh basil before serving.

This pesto gnocchi with sun-dried tomatoes is a delicious and easy meal that’s packed with flavor. The tender gnocchi absorb the rich pesto, while the sun-dried tomatoes introduce a depth of sweetness and smokiness. Whether you’re looking for a vegetarian dinner or a cozy weeknight meal, this dish offers comfort with every bite.

Pesto Salmon with Roasted Asparagus

Pesto salmon with roasted asparagus is a flavorful and nutritious dinner that combines the richness of salmon with the vibrant flavors of pesto. The salmon is perfectly roasted, topped with a generous layer of pesto, and served with tender, roasted asparagus. This dish is ideal for a quick weeknight dinner or even a special occasion.

Ingredients:

• 4 salmon fillets
• 1/2 cup pesto (store-bought or homemade)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper, to taste
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper, then coat each fillet with pesto.
3. Arrange the asparagus around the salmon fillets on the same baking sheet. Drizzle the asparagus with olive oil and season with salt and pepper.
4. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
5. Serve the salmon with the roasted asparagus and a wedge of lemon for a burst of fresh flavor.

Pesto salmon with roasted asparagus is a simple yet elegant dish that brings together a perfect balance of flavors. The pesto adds a fresh, herby kick to the salmon, while the roasted asparagus provides a tender, slightly nutty contrast. It’s a healthy, flavorful meal that’s quick to prepare and ideal for any night of the week. Whether for a light dinner or a special gathering, this dish is guaranteed to impress.

These three pesto recipes offer different ways to enjoy the bold, fresh flavors of pesto. From easy sheet pan dinners to rich gnocchi and healthy fish options, each one brings out the best of this versatile sauce, making it the perfect addition to your dinner repertoire. Enjoy the vibrant, aromatic taste of pesto in every bite!

Pesto Grilled Veggie Wraps

These pesto grilled veggie wraps are a light yet satisfying meal, perfect for lunch or dinner. The smoky flavor of grilled vegetables, combined with the freshness of pesto, creates a vibrant and delicious wrap that’s as healthy as it is tasty. The creamy pesto adds a perfect contrast to the charred veggies, making each bite a burst of flavor.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup pesto (store-bought or homemade)
• 4 whole wheat tortillas
• 1 cup arugula or spinach
• 1/2 cup crumbled feta cheese (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper.
2. Grill the vegetables for about 5-7 minutes, turning occasionally, until tender and slightly charred.
3. Spread a generous layer of pesto on each tortilla.
4. Arrange the grilled vegetables in the center of each tortilla, top with arugula or spinach, and sprinkle with feta cheese if desired.
5. Roll the tortilla tightly, folding in the sides as you go, and slice into halves or quarters.

These pesto grilled veggie wraps are the perfect mix of freshness and flavor. The smoky grilled vegetables paired with creamy pesto and crunchy greens make for a light yet filling meal. Whether you’re looking for a quick dinner or a satisfying lunch, these wraps offer a great way to enjoy the vibrant flavors of pesto in a portable, easy-to-eat form.

Pesto Eggplant Parmesan

Pesto eggplant Parmesan is a flavorful twist on the classic Italian dish. Instead of the traditional marinara sauce, this version uses pesto to layer between crispy eggplant slices, creating a rich and aromatic dish that’s just as comforting as the original. Topped with melty mozzarella and Parmesan, this is an ideal vegetarian dinner that’s sure to impress.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup pesto (store-bought or homemade)
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• Olive oil for frying
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the eggplant slices with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
3. Dip each eggplant slice into the beaten egg, then coat it in breadcrumbs.
4. Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
5. In a baking dish, spread a thin layer of pesto at the bottom. Layer the eggplant slices, topping each one with more pesto, mozzarella, and Parmesan.
6. Repeat the layers until all the eggplant is used, finishing with a layer of cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

Pesto eggplant Parmesan offers a delightful change from the traditional dish, adding an extra layer of flavor with the pesto. The crispy eggplant combined with the creamy, melted cheeses creates a delicious contrast in textures. This dish is a great vegetarian option for those who want a comforting, flavorful meal with a twist on a classic favorite.

Pesto Chicken Quesadillas

Pesto chicken quesadillas are a quick and flavorful meal that’s perfect for a busy weeknight or a casual dinner. The combination of tender chicken, gooey cheese, and vibrant pesto all tucked inside a crispy tortilla makes these quesadillas an irresistible option for anyone craving a cheesy, savory meal with a burst of fresh flavor.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/2 cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 4 flour tortillas
• 1 tbsp olive oil
• Salt and pepper, to taste
• Sour cream and salsa for serving

Instructions:

1. In a bowl, mix the shredded chicken with pesto, making sure it’s well coated.
2. Heat a skillet over medium heat and lightly brush each tortilla with olive oil.
3. Place one tortilla in the skillet, and sprinkle with a handful of mozzarella and cheddar cheese.
4. Add a generous amount of pesto-coated chicken on top of the cheese, then sprinkle with more cheese. Top with another tortilla.
5. Cook for 2-3 minutes per side, flipping carefully, until both sides are golden and crispy and the cheese is melted.
6. Remove from the skillet, slice into wedges, and serve with sour cream and salsa.

Pesto chicken quesadillas are a delicious and simple dinner option that combines the savory goodness of chicken with the creamy richness of cheese and pesto. The crispy tortillas make each bite satisfying, while the fresh pesto adds a vibrant kick. These quesadillas are perfect for anyone looking for a quick, flavorful meal that can be easily customized to suit personal tastes.

These three pesto recipes showcase how versatile pesto can be, whether you’re in the mood for grilled veggies, a twist on classic eggplant Parmesan, or a cheesy quesadilla. Each dish highlights the fresh, aromatic flavors of pesto, bringing out the best in every ingredient. Enjoy these meals as an easy weeknight dinner, a weekend treat, or even as part of a gathering with friends and family!

Pesto Ricotta Stuffed Chicken Breasts

Pesto ricotta stuffed chicken breasts offer a deliciously savory twist on a classic chicken dinner. The combination of creamy ricotta and aromatic pesto inside the chicken breast creates a rich, flavorful filling that complements the tender, juicy chicken perfectly. This dish is an elegant yet simple meal that’s sure to impress for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup ricotta cheese
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into each chicken breast by slicing horizontally but not all the way through.
3. In a small bowl, combine the ricotta, pesto, and Parmesan cheese. Season with salt and pepper.
4. Stuff each chicken breast with the pesto-ricotta mixture, securing the opening with toothpicks.
5. Heat olive oil in a skillet over medium-high heat. Brown each chicken breast for 2-3 minutes per side until golden.
6. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked.
7. Garnish with fresh basil and serve.

These pesto ricotta stuffed chicken breasts are a perfect balance of creamy, flavorful filling and juicy, tender chicken. The pesto and ricotta combination adds richness, while the Parmesan provides a sharp kick. It’s a great dish to serve for special occasions or a weeknight dinner that feels indulgent without requiring much effort.

Pesto Flatbread with Goat Cheese and Arugula

Pesto flatbread with goat cheese and arugula is a light yet flavorful dish that’s perfect as an appetizer or a quick dinner. The crisp flatbread acts as the perfect base for the fresh pesto, creamy goat cheese, and peppery arugula. This combination of bold flavors makes it an irresistible choice for anyone craving something fresh and satisfying.

Ingredients:

• 2 store-bought or homemade flatbreads
• 1/2 cup pesto (store-bought or homemade)
• 4 oz goat cheese, crumbled
• 1 cup arugula, washed and dried
• 1 tbsp olive oil
• Salt and pepper, to taste
• Balsamic glaze for drizzling (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet.
2. Spread a thin layer of pesto on each flatbread, ensuring an even coating.
3. Top with crumbled goat cheese and drizzle with olive oil.
4. Bake the flatbreads in the oven for 8-10 minutes, or until they are crispy and the cheese has softened.
5. Remove from the oven and top with fresh arugula. Season with salt and pepper.
6. Drizzle with balsamic glaze for extra flavor (optional).

Pesto flatbread with goat cheese and arugula is a simple yet impressive dish that balances richness with freshness. The pesto provides a herby base, while the creamy goat cheese and peppery arugula add complexity and freshness. This is a fantastic dish for serving at gatherings or for a quick weeknight meal that’s both light and flavorful.

Pesto Risotto with Lemon and Peas

Pesto risotto with lemon and peas combines the creamy texture of risotto with the vibrant, fresh flavors of pesto and lemon. The addition of peas provides a sweet, delicate contrast to the rich, savory pesto, making this a light but indulgent dish. It’s a comforting, hearty meal that’s perfect for any occasion and can be enjoyed as a main or side dish.

Ingredients:

• 1 1/2 cups Arborio rice
• 1/2 cup pesto (store-bought or homemade)
• 4 cups vegetable broth, kept warm
• 1/2 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1/4 cup white wine (optional)
• Zest and juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.
2. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring frequently, until lightly toasted.
3. Pour in the white wine (if using) and let it cook off, stirring constantly.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and cooked through.
5. In the last 5 minutes of cooking, add the frozen peas, pesto, lemon zest, and lemon juice. Stir to combine.
6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra lemon zest or basil if desired.

Pesto risotto with lemon and peas is a creamy, comforting dish that balances rich flavors with bright, zesty notes from the lemon. The pesto infuses the rice with an herby richness, while the peas and lemon add freshness. This dish is perfect for a cozy dinner or as a side to a larger meal, offering a luxurious texture and delightful flavor combination.

These three pesto recipes highlight different ways to enjoy pesto in a variety of meals, from stuffed chicken breasts to risotto and flatbreads. Each dish brings out the versatility of pesto, enhancing the flavors of each ingredient. Whether you’re looking for a hearty main dish or a lighter, vibrant appetizer, these recipes are sure to inspire your next meal.

Pesto Shrimp and Spinach Pasta

Pesto shrimp and spinach pasta is a simple yet elegant dish that combines succulent shrimp with fresh spinach and a vibrant pesto sauce. This recipe is quick to make and packed with flavors that come together in a creamy, satisfying pasta. Whether for a weeknight dinner or a special occasion, this dish will surely impress.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cups fresh spinach, roughly chopped
• 12 oz pasta (such as spaghetti, penne, or fusilli)
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook for 2-3 minutes, until wilted.
4. Add the cooked pasta to the skillet, along with the pesto. Toss to coat, adding a bit of the reserved pasta water if needed to help the sauce coat the pasta.
5. Return the shrimp to the skillet and stir to combine.
6. Serve the pasta with a sprinkle of Parmesan cheese and fresh basil for garnish.

Pesto shrimp and spinach pasta is a perfect combination of rich, creamy pesto and light, tender shrimp. The spinach adds a healthy touch, while the Parmesan cheese enhances the overall flavor. This dish is quick, flavorful, and sure to become a favorite weeknight meal.

Pesto Stuffed Mushrooms

Pesto stuffed mushrooms are a delightful appetizer or side dish that’s both savory and satisfying. The earthy mushrooms are filled with a creamy, herby pesto mixture, then baked until golden and tender. These bite-sized treats are perfect for parties, gatherings, or as a light snack.

Ingredients:

• 12 large white mushrooms, stems removed
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup cream cheese, softened
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the pesto, cream cheese, breadcrumbs, and Parmesan cheese. Season with salt and pepper to taste.
3. Spoon the pesto mixture into the mushroom caps, filling them generously.
4. Place the stuffed mushrooms on the baking sheet and drizzle with a little olive oil.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden brown.
6. Serve warm as an appetizer or side dish.

Pesto stuffed mushrooms are a flavorful and easy-to-make appetizer that’s packed with savory goodness. The creamy pesto filling complements the tender mushrooms perfectly, making this a crowd-pleasing dish that’s perfect for any occasion. Serve them at your next gathering for a delicious bite-sized treat.

Pesto Quinoa Salad with Roasted Vegetables

Pesto quinoa salad with roasted vegetables is a nutritious and satisfying dish that combines hearty quinoa with the bold flavors of pesto and sweet, roasted vegetables. This colorful salad is perfect for meal prep, a light lunch, or a side dish to complement your main course. It’s a great way to enjoy a healthy, plant-based meal without sacrificing flavor.

Ingredients:

• 1 cup quinoa, cooked according to package instructions
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
• 1/4 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized.
3. In a large bowl, combine the cooked quinoa and roasted vegetables.
4. Add the pesto and toss until the quinoa and vegetables are evenly coated.
5. Top with crumbled feta cheese and fresh basil for garnish before serving.

This pesto quinoa salad with roasted vegetables is a perfect balance of wholesome ingredients and bold flavors. The quinoa provides a protein-packed base, while the roasted vegetables add sweetness and depth. Tossed in fresh pesto, this salad is a delicious, healthy option that can be served warm or cold, making it versatile for any meal.

These three additional pesto recipes continue to showcase the versatility of pesto, whether you’re looking for a flavorful pasta, an easy appetizer, or a wholesome salad. Each recipe combines fresh ingredients with the bright, herby taste of pesto, creating meals that are both satisfying and simple to prepare. Enjoy the fresh, vibrant flavors in every bite!

Note: More recipes are coming soon!