Type what you have

Ingredients

• ✓ pesto
• mayonnaise
• chicken breast
• panko bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ pesto
• wooden skewer
• shrimp
• basil
• lemon

Instructions

1. 1 Soak skewers in a dish filled with water for 30 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Thread shrimp onto skewers; place on a large dish. Brush shrimp with 1 ounce pesto.
4. 4 Cook on the preheated grill, flipping frequently, until shrimp are bright pink on the outside and the meat is opaque, about 4 minutes per side.
5. 5 Brush cooked shrimp with 1 ounce pesto; sprinkle with basil. Serve with remaining pesto and lemon slices.

By missterri25

Ingredients

• ✓ pesto
• red potato
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
3. 3 Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
4. 4 Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
5. 5 Season with salt and pepper before serving.

By France Cevallos

Ingredients

• ✓ pesto
• potato
• salt
• black pepper
• aluminum foil
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).
3. 3 Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.

By Stuart

Ingredients

• ✓ pesto
• aluminum foil
• chicken breast
• mozzarella cheese
• egg
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
3. 3 Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By My Hot Southern Mess

Ingredients

• ✓ pesto
• salmon fillet
• olive oil
• cream cheese
• milk
• parsley

Instructions

1. 1 Preheat an outdoor drill for medium heat and lightly oil the grate.
2. 2 Brush both sides salmon with oil. Cook on the preheated grill, skin-sides down, until easily flakes with a fork, 10 minutes.
3. 3 Meanwhile, add cream cheese and milk to a saucepan; cook over medium heat until cream cheese completely melted and sauce well blended, stirring constantly, 2 to 3 minutes. Stir in pesto.
4. 4 Top salmon with sauce and parsley to serve.

By Philadelphia

Ingredients

• ✓ pesto
• salmon fillet
• onion powder
• garlic powder
• seasoned salt
• spinach leaf
• puff pastry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season salmon fillets with onion powder, garlic powder, and seasoned salt.
3. 3 Divide 1/2 spinach between two sheets puff pastry; mound in the center. Place 1 salmon fillet on top of each spinach mound. Divide and spread pesto on salmon fillets; divide and top with remaining 1/2 spinach.
4. 4 Moisten edges of puff pastry with water; fold to the center and seal the seams.
5. 5 Bake in the preheated oven until pastry puffed and golden and salmon cooked through, 20 to 25 minutes.

By Danielle Harbold

Ingredients

• ✓ pesto
• gnocchi
• olive oil
• asparagus
• garlic
• shrimp
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Transfer to a bowl using a slotted spoon; set aside.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and garlic; sauté until asparagus is tender, about 5 minutes. Transfer to a plate.
3. 3 Heat remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice; sauté until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining 1 tablespoon lemon juice; stir to combine.

By Erica Monjeau

Ingredients

• ✓ pesto
• bacon
• black pepper
• chicken breast
• flatbread pizza crust
• olive oil
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium heat until a drop of water of sizzles away. Add bacon; cook until the fat begins to render, about 3 minutes. Season with black pepper. Continue cooking until crisp, 3 to 5 minutes more. Set aside on a paper towel-lined plate.
3. 3 Cook and stir chicken in the bacon grease over medium heat until lightly browned, 5 to 8 minutes. Remove from the skillet while you assemble the pizza.
4. 4 Place pizza crust on a baking sheet; brush edges with olive oil. Spread pesto over the center. Cover with feta cheese, chicken, and bacon.
5. 5 Bake in the preheated oven until cheese is melted and edges of the crust are golden brown, 15 to 20 minutes.

By allison

Ingredients

• ✓ pesto
• olive oil
• zucchini
• chickpea
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir zucchini in hot oil until tender and liquid has evaporated, 5 to 10 minutes.
2. 2 Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes. Season with salt and pepper.
3. 3 Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

By Alli Shircliff

Ingredients

• ✓ pesto
• grouper fillet
• salt
• black pepper
• panko bread crumb
• greek seasoning
• butter

Instructions

1. 1 Season grouper fillet with salt and pepper. Mix bread crumbs and Greek seasoning in a small bowl. Rub pesto over the grouper and top with bread crumbs.
2. 2 Melt butter in a skillet over medium heat. Place fillet in the skillet and cook for 3 to 4 minutes. Carefully turn over and cook until fillet is cooked through, 3 to 4 minutes. Turn over once more, being careful to leave the panko breading in place. Split fillet in half for 2 servings.

By thedailygourmet

Ingredients

• ✓ pesto
• kosher salt
• cauliflower gnocchi
• olive oil
• sun dried tomato
• lemon juice
• almond
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
2. 2 Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
3. 3 Serve immediately topped with almonds and Parmesan cheese.

By Green Giant

Ingredients

• ✓ pesto
• cooking spray
• chicken breast
• ricotta cheese
• mozzarella string cheese
• garlic salt
• black pepper
• herbes de provence

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
2. 2 Cut a shallow slice lengthwise down the middle of the top of each chicken breast using a sharp knife, starting and ending about 1 inch from the end. Partially fold the chicken breast in half along the slice to continue shallow, horizontal slices on both sides; slices should resemble an upside-down capital T.
3. 3 Spread 1/4 of the ricotta cheese into each pocket. Place string cheese and pesto over ricotta. Season outsides of breasts with garlic salt, black pepper, and cantanzaro herbs.
4. 4 Place chicken in the prepared casserole dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 25 minutes. Remove foil and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ pesto
• portobello mushroom
• olive oil
• shallot
• garlic
• chardonnay wine
• pine nut
• 3-cheese blend

Instructions

1. 1 Remove stems from mushrooms and finely chop stems.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
5. 5 Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

By Larry Short

Ingredients

• ✓ pesto
• chicken thigh
• baby red potato
• cherry tomato
• water
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
3. 3 Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By SDaisy2

Ingredients

• ✓ pesto
• egg
• salt
• cornflake
• parmesan cheese
• cantanzaro herbs
• granulated garlic
• salt
• chicken tender

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
3. 3 Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
4. 4 Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

By thedailygourmet

Ingredients

• ✓ pesto
• pie crust
• goat cheese
• egg
• half-and-half
• flour
• sun-dried tomato
• oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
2. 2 In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
3. 3 Bake in preheated oven for 30 minutes, or until done.

By Il Max

Ingredients

• ✓ pesto
• chicken thigh
• new potato
• cherry tomato
• olive oil
• salt
• black pepper
• basil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
2. 2 Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Serve with pesto and garnish with basil.

By Juliana Hale

Ingredients

• ✓ pesto
• chicken breast
• lemon juice
• cherry tomato
• red onion
• wooden skewer
• water
• salt
• black pepper

Instructions

1. 1 Combine chicken pieces, pesto, and lemon juice in a gallon-size resealable plastic bag; seal bag and toss to coat evenly. Marinate in the refrigerator for 24 hours.
2. 2 Thread chicken, tomatoes, and onion alternately onto skewers. Season with salt and pepper.
3. 3 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
4. 4 Place the skewers into the grill pan and set the timer for 3 minutes.
5. 5 Turn skewers and cook another 3 to 4 minutes or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Allow to rest for about 5 minutes.

By Christina

Ingredients

• ✓ pesto
• potato
• parchment paper
• salt
• black pepper
• basil
• onion
• chicken leg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
3. 3 Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
4. 4 Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
5. 5 Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

By Elena Alba

Ingredients

• ✓ pesto
• penne pasta
• olive oil
• chicken sausage
• onion
• tomato
• chicken broth
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
2. 2 Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes.
3. 3 Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.

By chadfink

Ingredients

• ✓ pesto
• chicken breast
• garlic salt
• black pepper
• tomato
• mozzarella cheese
• broccoli
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large sheet pan.
2. 2 Season chicken with garlic salt and pepper; place onto the prepared sheet pan. Spread pesto over chicken, then top with tomatoes and mozzarella.
3. 3 Toss broccoli and oil together in a bowl; season with salt and pepper. Scatter around chicken on the baking sheet.
4. 4 Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By BMG

Ingredients

• ✓ pesto
• cooking spray
• onion powder
• garlic powder
• seasoned salt
• black pepper
• chicken thigh
• mozzarella cheese
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; mist with cooking spray.
2. 2 Mix onion powder, garlic powder, seasoned salt, and pepper together in a bowl.
3. 3 Sprinkle onion powder mixture over both sides of the chicken thighs. Lift up the skin to create a pocket; stuff pocket with 2 tablespoons of pesto and 1 tablespoon of mozzarella cheese. Wrap chicken with 2 slices of bacon, using bacon to seal the pocket. Place chicken thighs seam-side down on the baking sheet.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the chicken, near the bone, reads at least 165 degrees F (74 degrees C), about 1 hour.

By lexidoodlebug

Ingredients

• ✓ pesto
• rigatoni pasta
• broccoli
• olive oil
• garlic
• tomato
• parmesan cheese
• chicken breast
• salt
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente; drain.
2. 2 Meanwhile, blanch broccoli in boiling water; remove with a slotted spoon and set aside.
3. 3 Heat olive oil in a skillet over medium heat. Add minced garlic and pesto; sauté for 2 minutes. Stir in chopped tomatoes; set aside.
4. 4 In a large bowl, toss cooked pasta with broccoli, cooked chicken, and tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper; mix well and serve warm.

By Joanne

Ingredients

• ✓ pesto
• olive oil cooking spray
• chicken breast
• salt
• black pepper
• avocado
• bacon
• panko breadcrumb
• mozzarella cheese
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
2. 2 Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
3. 3 In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
4. 4 Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
5. 5 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Diana71

Ingredients

• ✓ pesto
• spaghetti squash
• butter
• onion
• white mushroom
• kale
• garlic salt
• italian seasoning
• red pepper flake
• olive oil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Place squash skin-side down on prepared baking sheet: bake until cooked through, about 1 hour. Cool for 10 minutes. Scrape flesh into string-like strands with a fork: place in a bowl.
3. 3 Melt 1 tablespoon of butter in a large skillet over medium-high heat: add onion. Cook and stir until onion begins to turn translucent. Stir in mushrooms and kale; reduce heat to medium-low.
4. 4 Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Transfer squash mixture to a large bowl.
5. 5 Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.

By Shyla Lane

Ingredients

• ✓ pesto
• vegetable oil
• cooking sherry
• lemon juice
• salt
• pepper
• chicken breast
• mushroom
• zucchini
• red onion
• grape tomato
• metal skewer

Instructions

1. 1 Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
4. 4 Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.

By Kim's Cooking Now

Ingredients

• ✓ pesto
• olive oil
• chicken breast
• salt
• black pepper
• chicken broth
• heavy cream
• parmesan cheese
• spinach
• cherry tomato
• cheese tortellini

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Sauté until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
2. 2 Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
3. 3 Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.

By My Hot Southern Mess

Ingredients

• ✓ pesto
• broccoli
• olive oil
• salt
• black pepper
• garlic powder
• cavatappi
• lemon juice
• parmesan cheese
• lemon juice
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2. 2 Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
3. 3 Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
5. 5 Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
6. 6 Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.

By chri103

Ingredients

• ✓ pesto
• water
• farro
• lemon
• parsley
• salt
• black pepper
• asparagus
• green pea
• olive oil
• red pepper flakes
• chive

Instructions

1. 1 Combine water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until farro is creamy and water is absorbed, about 30 minutes.
2. 2 Remove from heat and stir in pesto, 1/2 of the lemon zest, 1/2 of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
3. 3 Meanwhile, cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add asparagus and peas. Cover, reduce heat to medium, and cook for 5 minutes. Drain and season vegetables with remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper.
4. 4 Divide farro among 4 bowls. Top with vegetables and garnish with chives.

By RainbowJewels