Clara Bennett – Page 27 – tasteandtome.com

Think of these pesto dinners as a little shortcut to something comforting and bright. You’ll smell basil and garlic as soon as you start, see glossy pasta and charred veg, and taste lemon or sun‑dried tomato notes that wake a tired weeknight. Each recipe is practical, quick, and built for minimal cleanup, so you can get a flavorful meal on the table fast—and there’s one twist near the end you’ll want to try. Classic Basil Pesto Pasta With Cherry Tomatoes Bright, vibrant basil pesto tossed with pasta and juicy cherry tomatoes—ready in under 20 minutes. Ingredients: 12 oz pasta (spaghetti, linguine, or your favorite) 2 cups fresh basil leaves, packed 1/3 cup pine nuts (or walnuts as a budget-friendly swap) 2–3 garlic cloves 1/2 cup freshly grated Parmesan cheese 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper, to taste 1 pint cherry tomatoes, halved 1 tablespoon lemon juice (optional, to brighten) Red pepper flakes (optional, a pinch for heat) Extra grated Parmesan and a few basil leaves for garnish How to Make: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While the pasta cooks, combine basil, pine nuts, garlic, and Parmesan in a food processor and pulse until coarsely chopped. With the processor running, slowly stream in the olive oil until the mixture is smooth; season with salt, pepper, and lemon juice if using. Reserve about 1/2 cup of pasta cooking water, then drain the pasta. Return the hot pasta to the pot, add the pesto and toss to coat, adding a little reserved pasta water as needed to loosen the sauce. Gently fold in the halved cherry tomatoes and a pinch of red pepper flakes if you like heat. Plate the pasta, finish with extra Parmesan and a few basil leaves, and adjust seasoning to taste. Serve immediately and enjoy a bright, comforting meal that feels fancy but comes together in minutes! Lemon Garlic Pesto Chicken Skillet Bright, zippy, and ready in 25 minutes — lemon garlic pesto brings chicken to weeknight-dinner stardom. Ingredients: 1.5 lb (about 700 g) boneless, skinless chicken breasts or thighs, thinly sliced or pounded to even thickness 2 tablespoons olive oil Salt and freshly ground black pepper, to taste 1/2 cup prepared basil pesto (store-bought or homemade) 1 tablespoon fresh lemon juice (about half a lemon) Zest of 1 lemon 2 garlic cloves, minced 1/4 cup low-sodium chicken broth or water 1 cup cherry tomatoes, halved 2 cups baby spinach 2 tablespoons grated Parmesan cheese (optional) Fresh basil leaves, for garnish (optional) Lemon wedges, for serving How to Make: Season the chicken on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side until golden and cooked through; transfer to a plate. Reduce heat to medium, add the minced garlic and sauté 30 seconds until fragrant. Stir in the chicken broth, lemon juice, lemon zest, and pesto until combined and slightly loosened. Add cherry tomatoes and simmer 2–3 minutes until they start to soften. Return the chicken to the skillet and spoon sauce over it; cook 1–2 minutes to reheat and meld flavors. Stir in the baby spinach until wilted, about 1 minute. Taste and adjust seasoning; sprinkle with Parmesan and fresh basil if using. Serve hot with lemon wedges for squeezing. Dig in and enjoy a bright, saucy skillet supper that feels fancy but cooks up in a snap! Pesto Gnocchi With Roasted Vegetables Bright, cozy gnocchi tossed in vibrant pesto and sweet roasted veggies — a weeknight winner. Ingredients: 1 lb (450 g) potato gnocchi (fresh or store-bought) 2 cups mixed vegetables (e.g., cherry tomatoes halved, zucchini sliced, bell pepper diced) 2 tbsp olive oil (for roasting) Salt and black pepper, to taste 1 cup basil pesto (store-bought or homemade) 2 tbsp olive oil or butter (for pan-tossing) 1/4 cup grated Parmesan cheese, plus extra for serving 2 tbsp toasted pine nuts or chopped walnuts (optional) Fresh basil leaves for garnish (optional) Red pepper flakes (optional, for a little heat) How to Make: Preheat the oven to 425°F (220°C). Toss the mixed vegetables with 2 tbsp olive oil, a pinch of salt, and black pepper on a baking sheet. Roast the vegetables for 15–20 minutes, stirring once, until tender and slightly caramelized. Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi according to package directions (they’ll float when done). Drain and set aside. In a large skillet, heat 2 tbsp olive oil or butter over medium heat. Add the cooked gnocchi to the skillet and lightly brown for 2–3 minutes, stirring gently so they don’t break. Reduce heat to low, add the roasted vegetables and 1 cup pesto to the skillet, and toss gently until everything is evenly coated. Stir in 1/4 cup grated Parmesan and taste; adjust salt and pepper as needed. Plate the gnocchi, sprinkle with extra Parmesan, toasted nuts, fresh basil, and red pepper flakes if using. Enjoy — cozy, colorful, and ready in under 30 minutes! Spinach and Walnut Pesto Stuffed Peppers Spinach and Walnut Pesto Stuffed Peppers — bright, earthy, and ready in a flash for a satisfying weeknight meal. Ingredients: 4 medium bell peppers (any color), tops cut off and seeds removed 2 cups fresh spinach, packed 1/2 cup walnuts, toasted 1/3 cup grated Parmesan (or nutritional yeast for vegan) 1/3 cup extra-virgin olive oil (plus extra for drizzling) 1 clove garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup cooked quinoa or rice 1/2 cup canned chickpeas, drained and rinsed (optional) 1/2 cup cherry tomatoes, halved (optional) 1/2 cup shredded mozzarella (or vegan cheese, optional) Lemon juice from 1/2 lemon Fresh basil leaves for garnish (optional) How to Make: Preheat the oven to 375°F (190°C). Brush the hollowed peppers lightly with olive oil and place them upright in a baking dish. Make the pesto: combine spinach, toasted walnuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper in a food processor and blend until smooth but still a little textured. Stir the pesto into the cooked quinoa or rice in a bowl until evenly coated. Fold in chickpeas and cherry tomatoes if using. Spoon the pesto mixture into each pepper, packing gently and leaving a little room at the top. Sprinkle shredded mozzarella over the filled peppers if you want a melty topping. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake 10 more minutes until peppers are tender and cheese is golden. Let the peppers rest 5 minutes, then garnish with fresh basil and an extra drizzle of olive oil. Enjoy these vibrant, comforting stuffed peppers — fast, flavorful, and perfect for busy nights! Pesto Shrimp and Zucchini Noodles Pesto Shrimp and Zucchini Noodles — bright, garlicky, and ready in under 20 minutes. Ingredients: 1 lb (450 g) large shrimp, peeled and deveined 3 medium zucchini, spiralized into noodles (zoodles) 1/2 cup prepared basil pesto (store-bought or homemade) 1 tbsp olive oil 2 cloves garlic, minced 1/4 tsp red pepper flakes (optional) Salt and black pepper, to taste 1 tbsp lemon juice 2 tbsp grated Parmesan cheese, plus extra for serving Fresh basil leaves for garnish How to Make: Pat shrimp dry and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side until pink and cooked through; remove shrimp to a plate. Lower heat to medium and add zucchini noodles to the same skillet; toss 2–3 minutes until just softened (avoid overcooking). Stir in pesto, lemon juice, and grated Parmesan; toss zucchini noodles to coat evenly. Return shrimp to the skillet and gently toss to combine and warm through. Taste and adjust seasoning with salt, pepper, or more lemon if needed. Serve immediately, garnished with extra Parmesan and fresh basil. Enjoy a bright, satisfying weeknight meal that feels fancy but comes together in a flash! Sun-Dried Tomato Pesto Grilled Sandwich Sun-Dried Tomato Pesto Grilled Sandwich — a quick, bright, and savory grilled sandwich that turns weeknight dinner into something special. Ingredients: 2 tablespoons sun-dried tomato pesto (store-bought or homemade) 2 slices good-quality bread (sourdough, ciabatta, or your favorite) 2–3 ounces fresh mozzarella or provolone, sliced 4–6 thin slices of ripe tomato (optional for extra freshness) 1–2 handfuls fresh spinach or arugula 1 tablespoon butter or olive oil (for grilling) Optional: thinly sliced red onion, a sprinkle of salt and pepper, or a few basil leaves How to Make: Spread about 1 tablespoon of sun-dried tomato pesto on one side of each bread slice. On one slice (pesto side up), layer the cheese, tomato slices if using, spinach or arugula, and any optional onion or basil; season tomatoes lightly with salt and pepper. Top with the second bread slice, pesto side down, pressing gently to compact the sandwich. Heat a skillet or griddle over medium heat and add butter or oil to coat the surface. Place the sandwich in the hot skillet; cook 3–4 minutes until the bottom is golden brown and the cheese starts to melt. Carefully flip the sandwich and cook another 2–3 minutes until the second side is golden and the cheese is fully melted; press gently with a spatula for even contact. Remove from the pan, let rest 1 minute, then slice in half and serve warm. Enjoy that gooey, tangy, sun-drenched flavor — perfect for a speedy, satisfying weeknight bite! Pesto Margherita Flatbread Fresh, bright, and ready in minutes — a tasty twist on Margherita with a pesto punch. Ingredients: 1 ready-made flatbread or naan (about 8–10 inches) 3 tbsp basil pesto (store-bought or homemade) 1 cup fresh cherry tomatoes, halved (or 1 large tomato, thinly sliced) 4–6 oz fresh mozzarella, sliced or torn 1–2 tbsp olive oil Salt and freshly ground black pepper, to taste Optional: pinch of red pepper flakes Optional: handful fresh basil leaves for garnish Optional: balsamic glaze for drizzling How to Make: Preheat your oven to 425°F (220°C) and place a baking sheet inside to heat. Lightly brush both sides of the flatbread with olive oil. Spread the pesto evenly over the top of the flatbread, leaving a small border at the edge. Arrange the mozzarella slices and cherry tomato halves (or tomato slices) evenly over the pesto. Season lightly with salt, pepper, and red pepper flakes if using. Transfer the flatbread to the hot baking sheet and bake for 8–10 minutes, until the cheese is melted and the edges are golden and crisp. Remove from oven, top with fresh basil leaves and a drizzle of balsamic glaze if desired. Let rest for a minute, slice into pieces, and serve warm. Dig in and enjoy a fast, flavorful Margherita with a pesto twist! Creamy Pesto Salmon Foil Packets A weeknight winner: creamy pesto salmon cooked in easy foil packets for no-fuss cleanup and big flavor. Ingredients: 4 salmon fillets (about 6 oz each), skin on or off 1/2 cup basil pesto (store-bought or homemade) 1/2 cup plain Greek yogurt or sour cream 2 tbsp lemon juice 1 clove garlic, minced 1 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved 1 small zucchini, thinly sliced 1/4 cup grated Parmesan (optional) Lemon wedges, for serving Fresh basil leaves, for garnish 4 large sheets of aluminum foil How to Make: Preheat your oven to 400°F (200°C) or heat a grill to medium-high. In a small bowl whisk together pesto, Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper until creamy. Place each salmon fillet in the center of a foil sheet and spoon a quarter of the creamy pesto mixture over each piece. Divide the cherry tomatoes and zucchini slices among the packets, arranging them around the salmon. Sprinkle Parmesan over each packet if using, and add a small drizzle of olive oil and a pinch of salt and pepper. Fold the foil up and crimp edges to seal each packet tightly, leaving a little space inside for steam. Bake in the oven for 12–15 minutes (depending on thickness) or grill packets for 10–12 minutes, until salmon flakes easily with a fork. Carefully open the packets (watch the steam), squeeze a lemon wedge over each fillet, and garnish with fresh basil. Serve directly in the foil for easy cleanup or transfer to plates with extra lemon on the side. Enjoy a creamy, bright pesto salmon dinner with minimal mess — dinner’s served! Pesto Veggie Quinoa Bowl Bright, herby, and ready in under 30 minutes — this Pesto Veggie Quinoa Bowl is weeknight dinner perfection. Ingredients: 1 cup quinoa (rinsed) 2 cups vegetable broth or water 1 cup cherry tomatoes, halved 1 cup zucchini, diced or sliced 1 cup bell pepper, diced (any color) 1 cup broccoli florets (small) 1 tablespoon olive oil Salt and pepper, to taste 1/2 cup prepared basil pesto (store-bought or homemade) 1 can (15 oz) chickpeas, drained and rinsed (optional for protein) 2 tablespoons lemon juice 2 tablespoons toasted pine nuts or chopped walnuts (optional) Fresh basil leaves for garnish (optional) Grated Parmesan or vegan alternative, for serving (optional) How to Make: Bring the quinoa and vegetable broth (or water) to a boil in a medium pot, then reduce heat, cover, and simmer 15 minutes until fluffy; remove from heat and let sit covered 5 minutes. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, and broccoli to the skillet; sauté 5–7 minutes until tender-crisp. Add cherry tomatoes and chickpeas to the skillet, cook 2–3 more minutes until tomatoes soften and chickpeas are warm. Fluff the quinoa with a fork and transfer to a large bowl. Stir the sautéed veggies and chickpeas into the quinoa. Add the pesto and lemon juice, then toss gently until everything is evenly coated; season with salt and pepper to taste. Sprinkle toasted pine nuts (or walnuts) and grated Parmesan over the bowls, and garnish with fresh basil leaves. Serve warm or at room temperature. Enjoy a bright, satisfying bowl that’s easy to customize — dinner, done and delicious!