What to Make with Leftover Pesto
Updated Dec 23, 2025
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You know that smug little jar of pesto hanging out in the fridge? The one that looks so hopeful when you open the door, and then seems disappointed when you don’t put it to use? Yes, I am anthropomorphizing pesto, and I’m ok with that. Let’s give this condiment some purpose!
Pesto is a condiment too good to waste (especially when you made it yourself). It’s vibrant, garlicky, herby, and cheesy. But most of the time, when we make pesto for a specific recipe, we end up with extra. And that is great news. Don’t let that green gold go to waste. There are so many uses for pesto; pasta and far beyond.
Pesto is a flavor powerhouse. This blend of herbs (usually, though you really should check out this sun-dried tomato pesto!), garlic, and cheese can instantly turn all kinds of dishes into a better version of themselves.
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Here’s how to use up every last bit.
What's In This Post?
Nut-Free Pestos
I skip the nuts in all of my pestos, as I am severely allergic. If you’re not, feel free to add some chopped pine nuts, almonds, walnuts, or other nuts to the mix. However, do let your guests know there are nuts in the dish — not something to learn the hard way, for sure.
Homemade Nut-Free Pesto Recipes You’ll Love
What To Do With Pesto (Besides Pasta)
- Stir it into soups: A little pesto stirred into a bowl of soup — minestrone, tomato, lentil, vegetable — adds instant brightness and depth. It’s like your soup took a semester abroad in Genoa, Italy.
- Spread it on sandwiches or wraps: Swap out mayo for pesto on your turkey sandwich, club sandwich, grilled cheese, or breakfast wrap. It will make any sandwich taste fancy.
- Swirl it into eggs: Mix it into scrambled eggs, dollop it on fried eggs, or include it in an omelet filling.
- Toss it with roasted vegetables: Warm roasted potatoes, carrots, cauliflower…a simple side might steal the show with the addition of a little pesto.
- Mix it into salad dressing and marinades: Try it in a vinaigrette, Italian dressing, or Creamy Avocado Dressing. Mix some into Lemon Garlic Marinade.
- Dollop it on grilled meats or fish: Try it on grilled chicken breasts, chicken thighs, ribeye steaks, salmon, cod, or halibut. You can smear some on before you grill the protein, or add it at the end for a bright little punch.
- Stir it into grain or pasta salads: Try it in Farro and Vegetable Salad, Israeli Couscous Salad, Quinoa Salad, or Rice and Vegetable Salad.
- Make pesto butter: Mix pesto with softened butter (about 2 tablespoons pesto to 1/2 cup — 1 stick — of butter is good) and then refrigerate or freeze in small pats. Let it melt over a grilled steak or piece of grilled fish. Use it to make garlic bread. Stir it into hot rice. Dollop a bit of oven-roasted veggies.
At the end of the day, think of leftover pesto as culinary confetti — sprinkle it on anything that needs a little joy.
Bonus Tip: How to Freeze Pesto
If you know you won’t get to your pesto soon, spoon it into an ice cube tray, freeze, then pop out the cubes and store them in a freezer-proof bag. Add them frozen to soups and stews, or defrost for all of the above uses.
Your Pesto Questions Answered
Homemade pesto lasts for about 5-7 days in the fridge, with a thin layer of olive oil on top to prevent browning, and then tightly sealed. Storebought versions usually last longer; check the label to be sure.
You bet. Freeze pesto in ice cube trays or small airtight containers, or (my favorite) spoon it into a freezer-proof bag, smush it flat, and press out the excess air, then seal and label the bag. Break off pieces as you need them. Pesto will keep in the freezer for up to 4 months.
The browning is just oxidation. It’s totally safe to eat, but a bit less pretty. Stir in a splash of olive oil and perhaps a squeeze of lemon to revive it.
You can! Try this Spinach Pesto, Sun-Dried Tomato Pesto, or Kale Pesto.
10 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
California BLT (with Avocado!)
