Pesto Your Weekday Meals
Made with real basil & fresh cream
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Explore delicious recipes below
Creamy Pesto Flatbread
What’s the best way to eat your vegetables? In flatbread form, of course! We love that this Creamy Pesto Flatbreads recipe uses super-flavorful creamy pesto sauce mixed with fresh spinach as the base (spread on naan flatbreads). Then, top with fresh mozzarella and feta cheeses, ribbons of zucchini (more veggies!) and bake until the sauce is bubbling, the naan crust is crisp and the cheeses are melted. Sprinkle with shaved Parmesan before serving and dinner is ready in 25 minutes!
Parmesan before serving and dinner is ready in 25 minutes!
Prep: 10 minutes
Total Time: 25 minutes
Makes: 6 servings
Ingredients:
1 jar (14.5 ounces) Prego® Creamy Roasted Garlic Pesto Sauce
5 ounces spinach, chopped (about 5 cups)
6 naan (about 4 1/2 ounces each)
8 ounces fresh whole milk mozzarella cheese, torn into small pieces
4 tablespoons crumbled feta cheese
1 small zucchini, cut into ribbons (about 1 1/2 cups)
4 tablespoons shaved Parmesan cheese
Instructions
Step 1
Heat oven to 425°F. While the oven is heating, mix the sauce and spinach in a bowl (mixture will be thick).
Step 2
Arrange the naan on 2 baking sheets. Divide the sauce mixture among the naan and spread to within 1 inch of the edge. Top with the mozzarella and feta cheeses. Top with the zucchini and season the zucchini with salt and black pepper.
Step 3
Bake for 10 minutes or until the cheeses are melted and the naan is lightly browned. Let stand for 5 minutes. Top with the shaved Parmesan. Sprinkle with crushed red pepper and fresh basil, if desired.
Creamy Pesto Chicken Caprese
We love a one-dish chicken skillet and this one is fantastic! Skillet Creamy Pesto Chicken Caprese has 7 ingredients, most if which you probably have on hand and is ready in 40 minutes. And, it’s Caprese-tomatoes, mozzarella and a creamy Parmesan pesto sauce that brings the basil, but in the best way, as a creamy flavorful sauce. Just saute the chicken breasts and cherry tomatoes, then add the sauce and some spinach and simmer. Top with mozzarella cheese and garnish with Parmesan and fresh basil. It’s keto-friendly as is, or you can serve with pasta or soak up the sauce with crusty bread.
Prep: 10 minutes
Total Time: 40 minutes
Makes: 6 servings
Ingredients:
1 1/2 pounds boneless, skinless chicken breast (6 small or 3 large cut in half lengthwise for thinner pieces)
2 tablespoons olive oil (amount divided in recipe steps below)
12 ounces cherry tomatoes
1 jar (14.5 ounces) Prego® Creamy Parmesan Pesto Sauce
4 ounces baby spinach (about 4 cups)
4 ounces fresh whole milk mozzarella cheese, thinly sliced
1/4 cup grated Parmesan cheese
2 tablespoons sliced or chopped fresh basil leaves
Instructions
Step 1
Season the chicken with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (make sure that the skillet is hot before adding the chicken to prevent sticking). Remove the chicken from the skillet.
Step 2
Reduce the heat to medium. Add the remaining 1 tablespoon oil and tomatoes. Cook for 5 minutes or until the tomatoes soften and begin to blister. Season with salt and pepper.
Step 3
Add the sauce and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Add the spinach and cook until wilted.
Step 4
Return the chicken to the skillet and cook until done. Top with the mozzarella cheese. Cover and cook until melted. Sprinkle with the Parmesan cheese and fresh basil before serving and serve with hot cooked pasta, if desired.