That jar of pesto sitting in the fridge doesn’t have to be overlooked. Whether it’s homemade or store-bought, pesto is intense, garlicky, herb-scented, and cheesy — and it deserves to be used. If you often end up with extra pesto after making a recipe, don’t toss it. This bright green sauce can transform many dishes beyond the usual pasta pairing.
Pesto is essentially a concentrated flavor boost made from herbs (often basil), garlic, cheese, and oil. You can also find or make variations like sun-dried tomato pesto, spinach pesto, kale pesto, or nut-free versions that use seeds instead of nuts. Here are practical, tasty ways to use up every last spoonful of pesto.
- Homemade Nut-Free Pesto Recipes You’ll Love
- What To Do With Pesto (Besides Pasta)
- Bonus Tip: How to Freeze Pesto
- Your Pesto Questions Answered
- 9 Easy Things to Make with Leftover Pesto
Nut-Free Pestos
I omit nuts from my pestos because of a severe allergy. If nuts aren’t a concern for you, pine nuts, almonds, or walnuts make a classic addition. Always alert guests if a dish contains nuts.
Homemade Nut-Free Pesto Recipes You’ll Love
Nut-Free Pesto
Nut-Free Kale Pesto
Sun-Dried Tomato Pesto (Nut-Free)
Nut-Free Spinach Pesto
Pumpkin Seed Pesto (Nut-Free)
What To Do With Pesto (Besides Pasta)
- Stir it into soups: A spoonful of pesto brightens minestrone, tomato, lentil, or vegetable soups and adds a savory herbal lift.
- Spread it on sandwiches or wraps: Replace mayo with pesto on turkey, club, grilled cheese, or breakfast wraps for instant flavor elevation.
- Swirl it into eggs: Fold pesto into scrambled eggs, add a dollop to fried eggs, or mix it into an omelet filling.
- Toss it with roasted vegetables: A little pesto makes roasted potatoes, carrots, or cauliflower sing.
- Mix it into dressings and marinades: Blend pesto into a vinaigrette, Italian-style dressing, or a creamy avocado dressing. It also works well in marinades for chicken or fish.
- Dollop it on grilled meats or fish: Add pesto to grilled chicken, steak, salmon, cod, or halibut either before grilling or as a bright finishing sauce.
- Stir it into grain or pasta salads: Pesto pairs beautifully with farro, couscous, quinoa, or rice salads to add herbaceous depth.
- Make pesto butter: Combine about 2 tablespoons pesto with 1/2 cup (one stick) softened butter, chill or freeze in small pats, then melt over steak, fish, rice, or vegetables — or spread on bread for garlic-style toast.
Think of leftover pesto as a small jar of culinary joy: a spoonful can enliven almost anything in need of flavor.
Bonus Tip: How to Freeze Pesto
Spoon pesto into an ice cube tray, freeze, then transfer the cubes to a freezer-safe bag. Use frozen cubes directly in soups, stews, or grain dishes, or thaw as needed. Properly stored, pesto keeps well in the freezer for several months.
Your Pesto Questions Answered
Homemade pesto will keep about 5–7 days in the fridge if covered with a thin layer of olive oil and stored tightly sealed. Store-bought varieties often have a longer shelf life; check the label.
Yes. Freeze pesto in ice cube trays, small airtight containers, or a flat freezer bag with the air pressed out. Portioning makes it easy to use a little at a time, and frozen pesto stays good for a few months.
Browning is oxidation and doesn’t mean it’s unsafe. Stir in a splash of olive oil and a squeeze of lemon to revive the color and flavor.
Absolutely. Use spinach, kale, or sun-dried tomatoes to make flavorful non-basil pestos.
9 Easy Things to Make with Leftover Pesto
Tomatoes with Mint Basil Pesto
Pasta with Roasted Cherry Tomatoes and Pesto
Couscous Salad with Shrimp and Pesto Dressing
Pesto Crescent Rolls
Grilled Loin Lamb Chops with Mint-Basil Pesto
Easy Whipped Ricotta
Pesto Monkey Bread
Roasted Asparagus with Pesto Crème Fraiche
