13 Easy Recipes with Pesto You’ll Want to Make on Repeat

ByViolet ParkerEditorial Policy

Have you tried my homemade pesto recipe? It’s quick, it’s easy, it’s way more delicious than the store-bought stuff, and it can be used in such a huge variety of different recipes to bring bright, fresh flavors. I’m very guilty of getting stuck in a bit of a rut and just using it to spoon over salads. And don’t get me wrong, it’s a wonderful way to use it, but I think it deserves to be way more than just a salad dressing! Recently I’ve made it my mission to incorporate it into more dishes, and I’m sharing them with you today hoping they’ll inspire you to whip up a fresh jar. 

We’re covering everything from pastas and gnocchi, to potato salads, loaded toasts, and quinoa bowls, bruschetta, and more. Let me know which one’s your favorite! 

1. Tortellini Pesto Pasta Salad

tortellini pasta salad with homemade pesto

This 15-minute pasta salad is proof that simple can still steal the show. Cheese tortellini brings creamy, satisfying bites, while your homemade pesto ties it all together with fresh, herby flair. It’s the kind of dish that works just as well as a light lunch or a standout BBQ side, and it holds up so well for meal prep, too. Easy, breezy, and one that you’ll return to again and again.

2. Pesto Penne Pasta

penne pesto pasta

A go-to weeknight dinner that’s as easy as it is delicious. This fresh and flavorful pesto pasta comes together in under 30 minutes, starring tender penne, homemade basil pesto, and a generous sprinkle of parmesan. Serve it warm or chilled, and toss in cherry tomatoes or your favorite protein to make it your own. Simple, satisfying, and endlessly customizable.

3. One Pan Pesto Gnocchi

pesto gnocchi

Weeknight dinner doesn’t get much easier—or tastier—than this. Soft, pillowy gnocchi gets pan-fried to golden perfection and tossed with veggies and a generous scoop of homemade pesto. Everything cooks in one pan, and it’s ready super fast. Cozy, fresh, and barely any cleanup? Total win.

Serves: 4

Ingredients:

  • 1 tablespoon olive oil

  • 1 (16 oz) package shelf-stable gnocchi

  • 1 small zucchini, diced

  • 1 cup cherry tomatoes, halved

  • 1 cup baby spinach

  • ½ cup homemade basil pesto

  • ¼ cup grated parmesan, plus more for serving

  • Salt and pepper, to taste

  • Optional: red pepper flakes or a squeeze of lemon juice

Instructions:

  1. Heat the olive oil in a large nonstick skillet over medium heat. Add the gnocchi and cook for 7–8 minutes, stirring occasionally, until golden and lightly crisped on the outside.

  2. Add the zucchini and cherry tomatoes to the skillet. Cook for another 3–4 minutes, until the veggies are tender and the tomatoes start to soften.

  3. Toss in the spinach and stir until wilted, about 1 minute.

  4. Remove from heat and stir in the homemade pesto and parmesan. Mix until everything is evenly coated and glossy.

  5. Season with salt, pepper, and a pinch of red pepper flakes or lemon juice if you like a little zing. Serve warm with extra parmesan on top.

4. Pesto Potato Salad

pesto potato salad

This isn’t your average potato salad, and that’s a very good thing! Skip the mayo and toss tender baby potatoes in your homemade basil pesto for a side dish that’s bright, herby, and totally cookout-approved. It’s just as good warm as it is chilled, which makes it perfect for BBQs, picnics, or meal prep.

Serves: 6

Ingredients:

  • 2 lbs baby potatoes, halved

  • Salt, for boiling

  • ½ cup homemade basil pesto

  • 2 tablespoons olive oil

  • 1 tablespoon red wine vinegar or lemon juice

  • ¼ cup chopped fresh parsley (optional)

  • ¼ cup grated parmesan

  • Freshly ground black pepper, to taste

Instructions:

  1. Add halved baby potatoes to a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.

  2. In a large bowl, whisk together the homemade pesto, olive oil, and vinegar or lemon juice until smooth.

  3. Add the warm potatoes to the bowl and toss gently to coat. Stir in the parmesan and parsley, if using.

  4. Season with black pepper to taste. Serve warm, at room temperature, or chilled—it’s delicious any way you serve it.

5. Caprese Pesto Cottage Cheese Bowl

caprese pesto cottage cheese bowl

Regular readers know just how much I love cottage cheese, so of course I had to include this one! High-protein meets high-flavor in this simple bowl that tastes like summer. Creamy cottage cheese gets a caprese-style upgrade with juicy tomatoes, fresh mozzarella, and a generous swirl of your homemade pesto. It’s perfect for lunch, a light dinner, or an easy snack when you want something satisfying but fresh.

Serves: 2

Ingredients:

  • 1 cup cottage cheese

  • 1 cup cherry tomatoes, halved (if you like, you can roast them, but it’s totally up to you) 

  • ½ cup fresh mozzarella pearls (or chopped mozzarella)

  • 2–3 tablespoons homemade basil pesto

  • Salt and pepper, to taste

  • Optional: balsamic glaze, fresh basil leaves, or crushed red pepper

Instructions:

  1. Divide the cottage cheese between two bowls.

  2. Top each bowl with cherry tomatoes and mozzarella.

  3. Spoon the homemade pesto over everything and gently swirl it in. Don’t overmix—you want those pretty green ribbons.

  4. Season with salt and pepper, and finish with a drizzle of balsamic glaze or sprinkle of basil if you’re feeling fancy.

6. Mediterranean Hummus Pesto Bowl

med hummus pesto bowl

This is the kind of snacky lunch or shareable appetizer that feels a little fancy but takes just minutes to throw together. Creamy hummus meets vibrant homemade pesto, layered with Mediterranean toppings like cherry tomatoes, cucumbers, olives, and feta. Scoop it up with warm pita or crunchy veggies. 

Serves: 2 as a meal, 4 as a snack or appetizer

Ingredients:

  • 1 cup hummus (store-bought or homemade)

  • 2–3 tablespoons homemade basil pesto

  • ½ cup cherry tomatoes, halved

  • ½ cup cucumber, diced

  • ¼ cup kalamata olives, sliced

  • ¼ cup crumbled feta

  • 1 tablespoon toasted pine nuts

  • Optional: drizzle of olive oil or balsamic glaze, chopped fresh parsley or basil

  • Warm pita wedges or veggie sticks, for serving

Instructions:

  1. Spread the hummus in a wide, shallow bowl or plate to create a smooth base.

  2. Spoon your homemade pesto over the hummus in swirls or dollops—don’t overmix, let it look a little rustic.

  3. Top with cherry tomatoes, cucumber, olives, and crumbled feta. Sprinkle on pine nuts for crunch.

  4. Finish with a drizzle of olive oil or balsamic glaze and a pinch of fresh herbs, if using.

  5. Serve with warm pita wedges or sliced veggies for dipping.

7. Pesto Quinoa Salad

pesto quinoa salad

Fresh, filling, and full of flavor, this pesto quinoa salad is everything a meal prep lunch should be. Fluffy quinoa gets tossed with juicy cherry tomatoes, crisp cucumbers, and a generous scoop of homemade pesto. It’s light but satisfying, holds up beautifully in the fridge, and works just as well as a side or a main.

Serves: 4

Ingredients:

  • 1 cup uncooked quinoa, rinsed

  • 2 cups water or broth

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • ¼ cup red onion, finely chopped (optional)

  • ½ cup homemade basil pesto

  • ¼ cup crumbled feta or cubed mozzarella

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste

  • Optional: chopped fresh basil or parsley for garnish

Instructions:

  1. In a medium saucepan, combine quinoa and water (or broth) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and let cool slightly.

  2. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red onion (if using).

  3. Add the homemade pesto and lemon juice. Toss gently until everything is evenly coated.

  4. Stir in the feta or mozzarella, then season with salt and pepper to taste.

  5. Garnish with fresh herbs if desired. Serve slightly warm or chilled—it’s delicious either way.

8. Pesto Bruschetta With Sun-dried Tomatoes

pesto bruschetta

Crisp baguette slices get topped with creamy cheese, homemade pesto, and savory sundried tomatoes for a bite-sized appetizer that’s bursting with flavor and ready in minutes. Easy to make, hard to stop eating.

Serves: 6 (makes about 12 bruschetta)

Ingredients:

  • 1 baguette, sliced into ½-inch rounds

  • 1 tablespoon olive oil

  • ½ cup homemade basil pesto

  • ½ cup soft cheese (like whipped ricotta, goat cheese, or cream cheese)

  • ⅓ cup chopped sundried tomatoes (oil-packed, drained)

  • Optional: fresh basil leaves, balsamic glaze

Instructions:

  1. Preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 8–10 minutes, or until golden and crisp.

  2. Spread a thin layer of soft cheese on each toasted slice.

  3. Add a small spoonful of homemade pesto on top of the cheese and gently swirl or spread it.

  4. Top with chopped sundried tomatoes. Garnish with fresh basil or a drizzle of balsamic glaze if you like.

  5. Serve immediately or keep at room temp until party time.

9. Sweet Potato & Pesto Salmon Bowl

sweet potato pesto salmon bowl

This bowl brings together cozy roasted sweet potatoes, flaky salmon, and a punchy swirl of homemade pesto. It’s the kind of nutrient-packed, flavor-loaded meal that feels just as good to eat as it looks on the plate. It’s great for meal prep and totally customizable depending on what you’ve got in the fridge.

Serves: 2

Ingredients:

  • 2 small sweet potatoes, peeled and cubed

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • 2 salmon fillets (about 5 oz each)

  • 1 tablespoon lemon juice

  • 1 cup shredded kale or Brussels sprouts

  • 2 tablespoons water

  • ¼ cup homemade basil pesto

  • Optional toppings: pickled red onion, avocado slices, everything bagel seasoning, chili flakes

Instructions:

  1. Preheat oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20–25 minutes, flipping halfway through, until golden and tender.

  2. Meanwhile, season the salmon fillets with salt, pepper, and lemon juice. Place on a foil-lined baking sheet and bake for 10–12 minutes, or until cooked through and flaky.

  3. In a small skillet, sauté the shredded kale or Brussels sprouts with 2 tablespoons water and a pinch of salt over medium heat until wilted and tender, about 3–4 minutes.

  4. Assemble the bowls: Divide roasted sweet potatoes and sautéed greens between two bowls. Top with salmon fillets and a generous spoonful of homemade pesto.

  5. Add optional toppings if you like—pickled red onions, avocado, or a sprinkle of everything bagel seasoning take it to the next level.

10. Egg Pesto Breakfast Bowl 

pesto egg breakfast bowl

Breakfast just got an upgrade. This egg pesto bowl is warm, satisfying, and full of flavor thanks to roasted potatoes, jammy eggs, and a big spoonful of homemade pesto. It’s perfect for slow weekends, meal prep, or anytime you want something savory and nourishing to start the day.

Serves: 2

Ingredients:

  • 2 cups baby potatoes, quartered or halved, depending in size

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • 4 large eggs

  • 2 cups baby spinach or arugula

  • ¼ cup homemade basil pesto

  • Optional toppings: avocado slices, red pepper flakes (or chopped fresh red chili), grated parmesan

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the quartered potatoes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20–25 minutes, flipping once, until crispy and golden.

  2. While the potatoes roast, bring a pot of water to a boil. Gently lower in the eggs and simmer for 7 minutes for jammy centers (or longer if you prefer firmer yolks). Transfer to an ice bath, then peel and set aside.

  3. In a dry skillet, wilt the spinach over medium heat for 1–2 minutes until just softened. Season with a pinch of salt.

  4. To assemble, divide the roasted potatoes and spinach between two bowls. Slice the eggs in half and place on top.

  5. Spoon over a generous dollop of homemade pesto, and add any optional toppings you like—avocado, chili flakes, or a sprinkle of parmesan all work beautifully.

11. Pesto Orzo Salad With Feta & Veggies

pesto orzo salad

This vibrant orzo salad is the kind of dish that disappears fast at potlucks, and makes even better leftovers. Tossed with homemade pesto, crisp veggies, and salty feta, it’s fresh, herby, and totally satisfying without being heavy. Serve it as a side, lunch, or light dinner.

Serves: 4–6 (as a side)

Ingredients:

  • 1 cup dry orzo

  • Salt, for boiling

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • ¼ cup red onion, finely chopped (optional)

  • ½ cup crumbled feta

  • ⅓ cup homemade basil pesto

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • Freshly ground black pepper, to taste

  • Optional: chopped parsley or fresh basil for garnish

Instructions:

  1. Bring a medium pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain, rinse under cool water, and let it drain well.

  2. In a large bowl, whisk together the homemade pesto, olive oil, and lemon juice.

  3. Add the cooled orzo, cherry tomatoes, cucumber, red onion (if using), and feta to the bowl. Toss until everything is evenly coated in pesto.

  4. Season with black pepper to taste, and garnish with fresh herbs if you like.

  5. Serve immediately or chill for later—it holds up great for meal prep or make-ahead sides.

12. Healthy Cottage Cheese Pesto Toast 

healthy cottage cheese pesto toast

Creamy cottage cheese meets homemade pesto for a protein-packed base, then gets topped with cool cucumber, juicy cherry tomatoes, and buttery avocado. Fresh, satisfying, and ready in minutes.

Serves: 2

Ingredients:

  • 2 slices whole grain or sourdough bread, toasted

  • ½ cup cottage cheese

  • 2 tablespoons homemade basil pesto

  • ½ avocado, diced

  • ½ cup cherry tomatoes, halved

  • ⅓ cup cucumber, diced

  • Salt and pepper, to taste

  • Optional: drizzle of olive oil or balsamic glaze, chili flakes, fresh basil

Instructions:

  1. In a small bowl, combine cottage cheese and homemade pesto. You can mix it together really well or just a little bit, it’s your choice. 

  2. Spread the pesto cottage cheese mixture evenly over the toasted bread.

  3. Top with diced avocado, cherry tomatoes, and cucumber.

  4. Season with salt and pepper, and finish with any optional toppings you like—a drizzle of olive oil, balsamic glaze, or chili flakes work beautifully. Add a little extra pesto too if you like! 

  5. Serve immediately for the best crunch.

13. Pesto Chicken Salad Bowl

pesto chicken salad bowl

This bowl brings the best of a chicken salad sandwich, minus the bread and with a whole lot more freshness. Juicy chicken is tossed with your homemade pesto and served over crisp greens with crunchy veggies, creamy avocado, and a sprinkle of feta. It’s healthy, hearty, and comes together fast for lunch or dinner.

Serves: 2

Ingredients:

  • 2 cups cooked chicken, shredded or chopped

  • ¼ cup homemade basil pesto

  • 4 cups mixed greens (like arugula, spinach, or romaine)

  • ½ cup cherry tomatoes, halved

  • ½ cup cucumber, sliced or diced

  • ¼ red onion, thinly sliced (optional)

  • ½ avocado, sliced

  • ¼ cup crumbled feta or goat cheese

  • Optional: lemon wedge, balsamic glaze, or crushed nuts/seeds for topping

Instructions:

  1. In a medium bowl, toss the cooked chicken with the homemade pesto until well coated.

  2. Divide the greens between two bowls. Top with cherry tomatoes, cucumber, red onion (if using), avocado, and feta.

  3. Add the pesto chicken on top, and finish with a squeeze of lemon or any extra toppings you like (balsamic drizzle, pine nuts, etc.). I add some more pesto at this stage too just to really make things pop! 

  4. Serve immediately or pack it up for a fresh, satisfying meal on the go.

As you can see, there are so many different ways to use your homemade pesto! Give these ideas a try, and please do take a minute to leave your thoughts and feedback in the comments section below. It helps me to understand more about the dishes you love the most, so I can create more of them in the future! You can also tag me on Instagram @slimmingviolet.