Yesterday I discovered an unexpected jar of pesto in the fridge and, after a little brainstorming, ended up with more than twenty ways to use it. Pesto is one of those versatile condiments that can elevate simple ingredients into a satisfying meal in minutes. Below are practical ideas for using pesto, followed by a light warm zucchini pasta recipe I made that evening when pantry items were limited.
- Serve a spoonful over fried or scrambled eggs with toast.
- Spread on chicken breasts before grilling for an herb-forward crust.
- Toss with hot or cold pasta as a quick, flavorful sauce.
- Use as a dip for raw or roasted vegetables.
- Spooned over pizza in place of, or alongside, tomato sauce.
- Freeze in small portions—ice cube trays work well—to add to recipes later.
- Spread on cooked salmon and finish with chopped nuts for texture.
- Mix into hummus or a mashed avocado for a protein-rich spread.
- Use as a sandwich spread instead of mayo for bright, herbal flavor.
- Roll into pinwheel wraps with deli meat and greens for portable lunches.
- Thin with a little olive oil or lemon juice to make a fast salad dressing.
- Stir into mayonnaise to make a tangy, herbed mayo for sandwiches or dips.
- Mix with chickpeas and sun-dried tomatoes for a simple, flavorful bean salad.
- Combine with chopped hard-boiled eggs as a pesto egg salad.
- Fold into mashed potatoes for an herby twist on a classic side.
- Heat with dairy-free cheese to create a creamy, herbed sauce.
- Swirl into vegetable or tomato soups to add depth and brightness.
- Toss with seasonal vegetables and roast for an easy side dish.
- Add lemon juice and use as a quick marinade for fish or chicken.
- Stir through cooked wild rice for an aromatic grain side.
- Mix into meatloaf or burger mixes for extra flavor and moisture.
- Spoon over grilled or roasted vegetables as a finishing sauce.
I also remembered a few pesto-based recipes I’d enjoyed before and wanted to note them here as inspiration for when you have more pesto on hand. These are simply recipe names to jog your memory and encourage creative uses of pesto:
Green Eggs No Ham
Green and Clean Pesto Lentil Patties
Pumpkin Pesto Pasta
With all those options in mind, I wanted something quick and light for dinner. I didn’t have traditional pasta on hand, so I made zucchini noodles instead. Zoodles warm up very quickly, pair beautifully with fresh pesto, and keep the dish light while still being satisfying—especially when paired with shrimp for protein.
- 2 tablespoons Thai basil pecan pesto
- 1 large zucchini, spiralized or finely shredded
- 100 g cooked shrimp, tails removed
- 1/2 tablespoon extra virgin coconut oil (or olive oil)
- Salt, to taste (Himalayan rock salt or herb salt are good options)
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedge, for serving
- Heat a medium frying pan over medium heat and melt the coconut oil.
- Add the zucchini noodles and toss for about 30 seconds—just long enough to warm and slightly soften them; avoid overcooking so they stay tender-crisp.
- Stir in the pesto and the cooked shrimp, coating everything evenly. Heat for another 30 seconds until warmed through.
- Transfer to serving plates and finish with salt, freshly ground pepper, chopped parsley, and a squeeze of lemon.
For this meal I kept things simple: the pesto provides the aromatic backbone, the shrimp adds protein, and the zucchini noodles keep the dish light and fresh. It’s a great example of how a little pesto goes a long way—one jar can become many different meals across the week.
Enjoy this recipe for an easy weeknight dinner or use the ideas above to stretch your pesto into breakfasts, salads, snacks, and more. A small jar can turn into countless tasty options, and warming the pesto briefly with hot ingredients really brings out its flavor.
Have a wonderful Friday and happy cooking!
