List of recipes using Pesto: 15 recipes (without meat)

Italian toast

These Italian toasts are slices of fried bread with pesto, omelette and cooked tomatoes, garnished with a basil leaf.

Pesto crackers

These are delicious little aperitif biscuits, really crisp and with the full-on flavour of pesto. They can be eaten on their own with dips, such as hot tomato or houmous.

Seb's Italian-style aperitif slices

These Italian-inspired snacks are ideal for a light supper or with an aperitif: a thin slice of bread spread with pesto, sliced potatos, hard-boiled egg and a generous sliver of Parmesan. Pop them in the oven just long enough to melt the cheese.

Farfalle with green asparagus

For this recipe, green asparagus and farfalle will be cooked together and bound with pesto.

Genoese croque-monsieur

Here is an Italian version of the famous French toasted sandwich: a croque-monsieur from Genoa. The two slices of fried bread hold together scrambled egg, pesto and grated Parmesan.

New Italian-style peas

For this recipe, new peas mixed with rice, drizzled with olive oil and served with a little pesto.

New peas with pesto

For this very simple recipe, we sauté whole new peas, add a little rice, a good spoonful of pesto and it's ready.

Roasted leeks with pesto

Oven-roasted leeks, served in the spirit of leek vinaigrette with chopped hard-boiled eggs, but accompanied by a pesto.

Spaghetti with tomatoes and pesto

For this very simple recipe, just pasta, tomatoes, a few herbs and a little pesto, but a delicious taste you'll see.

Spinach and Mushrooms with Pesto

For this simple recipe, thinly sliced and sautéed mushrooms, accompanied by cooked spinach, are combined with a pesto sauce.

Thin cherry tomato and pesto tart

A tomato tart is a real taste of summer: this one uses cherry tomatoes, finished with a drizzle of pesto after cooking. Cherry tomatoes are an ideal way to add a variety of colours for a tart that looks just as good as it tastes.

Tomato feuilleté with pesto

This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour. The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.

Zucchini and tomato tartines au gratin

Zucchini and tomatoes cooked separately, and used to garnish sandwiches, between pesto and feta, before a trip to the oven.

Loaf for "les filles'"

This loaf for "the girls" in three colours is made by putting together three doughs, each with a different flavour: tomato for the red, pesto with olives for the green and onion for the white. The three different doughs fuse as they rise together in the tin before cooking, to produce an unusual bread with surprising flavours.

Olive and pesto bread

This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.