I keep at least one jar of store-bought pesto in my fridge most weeks. Not because I don’t like making it from scratch—I do—but because a good pesto jar is one of those tiny shortcuts that transforms chaos into dinner. Over time I’ve learned that a single jar can stretch into multiple meals without feeling repetitive. Here are five weeknight dinners I make again and again that all start with that same green jar of pesto.
Why jarred pesto is a weeknight hero
Jarred pesto is concentrated flavor in a jar: basil, garlic, cheese, nuts, olive oil. It’s already seasoned, bright, and fat-rich, which means it can do heavy lifting in a recipe. A few tablespoons will dress pasta, turn roasted vegetables into a main, or act as an instant sauce for chicken. I’m not trying to hide the fact it’s store-bought—brands like Barilla, Kirkland, or a local artisanal jar will do—but I do a couple of small things to make it feel homemade and more versatile.
How I bulk up a jar to make it stretch
Before the recipes: here are my go-to tricks for stretching pesto so it feeds more people, tones down salt when needed, or changes the texture depending on the dish.
Pesto Pasta with Quick Veg and Crispy Breadcrumbs
This is the “fast and familiar” weeknight pasta. It takes 20 minutes and uses things you probably already have.
Swaps: Use gluten-free pasta or swap panko for crushed crackers. Add cooked shredded rotisserie chicken for protein.
Pesto Chicken Sheet Pan (hands-off weeknight)
One pan, minimal cleanup. This is what I make when I’ve been out with the kids and want dinner in the oven while we decompress.
Tip: Use boneless thighs to shorten cooking time. Swap chicken for salmon fillets—reduce oven temp to 400°F and roast 8–12 minutes depending on thickness.
Pesto Grain Bowl with Roasted Veg and Chickpeas
My fallback for a balanced, make-ahead dinner. Make extra grains on the weekend and this bowl assembles in minutes.
Make-ahead note: Roast veg and cook grains a day ahead. Reheat and assemble in under 10 minutes on busy nights.
Pesto Flatbread Pizza — Ten-Minute Dinner
This is my kids’ favorite because they can customize their side like grown-up pizza. Use store-bought naan or flatbreads.
Swap: Use dairy-free cheese, skip meat for a veggie version, or add dollops of ricotta for richness.
Pesto-Stuffed Chicken Roll-Ups (30-minute dinner, looks fancy)
When I want something a bit more special but still honest and quick. These are easy to customize—great for picky eaters because the flavors are familiar.
Allergy note: Replace cheese with dairy-free alternative and use nutritional yeast for a savory hit if avoiding dairy.
Quick reference table: prep time and protein options
| Dish | Time | Protein options |
|---|---|---|
| Pesto Pasta | 20 min | Chicken, shrimp, tofu |
| Pesto Chicken Sheet Pan | 30–40 min | Chicken, salmon |
| Pesto Grain Bowl | 25–30 min (less if grains pre-cooked) | Chickpeas, chick peas, grilled halloumi |
| Pesto Flatbread Pizza | 10 min | Italian sausage, pepperoni, mushrooms |
| Pesto Stuffed Chicken | 30 min | Chicken only (or use turkey cutlets) |
Final tips for making a jar of pesto go further
Buy a jar size that matches how often you cook—if you use pesto weekly, a larger jar saves money. If you’re worried about waste, freeze pesto in tablespoon portions on a baking sheet and then transfer to a zip-top bag so you can thaw exactly what you need.
When the jar is nearly finished, don’t toss the oil: mix that last bit into vinaigrette or sautéed greens. And don’t be afraid to tweak salt, lemon, or add fresh herbs—small adjustments make jarred pesto feel more like something you’d make in your own kitchen.
Drop a comment if you want a printable checklist or a grocery list for these five dinners—I’ll put one together and share it on the site.
