There is just something special about pesto that can take a recipe from good to mind-blowing. The combination of fresh basil, salty cheese and crunchy nuts provides brilliant flavour and texture to many dishes. We’ve gathered together a selection of our favourite pesto recipes, whether it be homemade or store-bought.
With everything from lasagnes and pasta bakes, to fresh salads and marinated meats, these pesto recipes will have you inspired to add more flavour into your life.
Looking for more pasta recipes?
Pork, sopressa and kale pesto pasta
Make this budget-friendly pesto pasta the next time you’re stuck on what to cook.
Potato and pea soup with pesto, ricotta cream and crispy croutons
Turn frozen peas into a tasty weeknight dinner.
Fresh pesto pasta
Simply delicious.
How to master basil pesto
Hey presto, eat pesto!
Peachy asparagus and mozzarella salad with pistachio mint pesto
Celebrate summer with this fresh and impressive salad.
Five ingredient pea pesto bruschetta
Try something a little different for breakfast or a tasty snack.
Chicken pesto pasta with tomatoes
You’ll love the ease with which this tasty meal can be thrown together.
Potato and pumpkin gnocchi with rocket pesto
A comforting meal for cold nights.
Cheesy pesto polenta
This cheesy pesto polenta is the creamy side that you need to serve alongside your favourite slow-cooked meat, stew or casserole. Looking for more side dishes? This recipe is not suitable to freeze. Note
Mushroom and pesto toasted sandwiches
A flavour-packed vegie lunch.
Lamb fillet salad with green pesto dressing
Pesto dressing adds zing to this lamb salad.
Chicken and pesto pasta bake
Your new family favourite.
Roast vegetable and pesto vegan lasagne
All the flavour of the original without any meat or dairy.
Zucchini and tofu noodles with coriander pesto
Fall in love with tofu!
Spinach, pesto and parmesan lasagne
A vegie twist on an old classic.
Carrot and lentil soup with coriander pesto
A real lunchtime warmer.
Herbed ricotta ravioli with walnut pesto sauce
Pasta doesn’t get much fresher than this.
Roasted tomato soup with broccoli pesto
Roasting tomatoes first adds a depth of flavour to this tasty tomato soup while the broccoli pesto gives it an added freshness.
Roast vegetable pesto stacks
A dish worthy of being eaten breakfast, lunch or dinner; these delicious roast vegetable and pesto polenta stacks are beautiful served straight out of the oven with fresh baby spinach leaves.
Baked beans, pesto and smoked cheddar jaffle
Try these cheesy baked bean toasted sandwiches for a delicious, quick lunch or snack. If you don’t like smoked cheese, just use ordinary cheddar, or whichever hard cheese you prefer.
Smoked salmon spaghetti with pea pesto
Simple yet special, the ideal dish to serve up to friends when you’re celebrating in a relaxed style.
Avocado pesto with prawns and pasta
This moreish pasta dish is ideal for a family lunch or quick mid-week dinner.
Salmon with lime & coriander pesto
For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.
Chilli coriander chicken kebabs with pesto
Spice up your lunch, or dinner, with these tender chilli coriander chicken kebabs with fresh pesto. Serve with either warm pita bread or steamed rice, and salad.
Tomato, pesto and olive tart
Cherry tomatoes can be substituted for grape tomatoes. Note
Vegetable pesto tartlets
Try this gourmet yet simple Mediterranean style pizza to add a little excitement to the dinner table.
Zucchini fritters with pesto and egg
Salting the zucchini draws out excess moisture. Some salt will remain after you squeeze out this moisture, so season the fritters lightly. Chop the basil for the fritters just before using as it will start to blacken. The fritters and pesto can be made a day ahead; refrigerate in separate airtight containers. To reheat fritters, […]
Eggplant and pesto baked pasta
Eggplant and pesto baked pasta
Poached eggs in a roll with pesto
Make sure to always use the freshest eggs when poaching, as the thick egg white clings tightly to the yolk. Old eggs don’t hold their shape because the whites are thin and runny, so they tend to spread out in the water. Note
Pesto-marinated chicken breasts on mediterranean vegetables
We don’t recommend that you freeze cooked vegetables as they tend to have a spongy texture and “leftover” look about them once they’ve been thawed. Mushrooms, eggplant and members of the squash family are especially freezer unfriendly. Note
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