Recipe Starter: Pesto Sauce

Homemade Pesto Sauce is blended basil (best fresh from the garden), pine nuts, parmesan, garlic, olive oil, lemon juice, & a pinch of salt & pepper.

Make your own or try mine in pasta, always my favorite. I’ve included a few recipes below for you to try, but please share what you try in the comments!

Mushroom Pesto Lasagna (summer)

Mix ricotta, pesto, an egg, & a pinch of salt & pepper, then spread on al dente lasagna noodles.

Cook mushrooms in a pan over medium heat with butter, garlic, rosemary, salt, & pepper until soft. Add to the lasagna & roll it all up. (Optional: add in shredded chicken.)

Make a white sauce with butter, garlic, & flour over low heat. Stir until flour is fully mixed & toasty, then add a dash of heavy cream, a handful of cheese (parmesan is best, but any will do—always hand-shredded), salt, & pepper. Once smooth, pour over your lasagna, add additional spoonfuls of pesto, more cheese, & top with basil.

Bake in the oven for 30-40 minutes at 350ºF until sauce is bubbling.

Sausage Pesto Pizza (summer/fall)

Pair with my Pizza Dough or make your own! Roll out your dough & spread pesto, a drizzle of olive oil, then layer with cheese (mozzarella will do, I also particularly like a mix of white cheddar, parmesan, & gruyere with pesto—all hand-shredded), spinach, spicy sausage, & a pinch of red pepper flakes.

Bake in the oven for 12-15 minutes at 425ºF.

Baked Pesto Chicken Spaghetti Squash (fall)

Slice your spaghetti squash in half, scrape out seeds, then drizzle on olive oil, minced garlic, & salt, & roast in the oven for 45 minutes at 400ºF.

While you wait, shred a rotisserie chicken & toss with your pesto, extra cheese (this household truly believes the more cheese, the better), & red pepper flakes.

Once the squash comes out, scrape it out & add the stringy spaghetti to your pesto mix. Stir it together, add back to your squash, (optional: cover in cheese) & bake it for 5 more minutes.