Blog | For Those About To Cook

Easy Pesto Pasta

April 9, 2025 By Joe

This easy pesto pasta recipe will become a weeknight favourite. Ready in under 30 minutes, using only the freshest ingredients you can access pretty much everywhere. Skip the jars and make it fresh!

You can absolutely serve this cold too. A perfect treat for lunch time at work!

About this recipe

Basil pesto is a classic, popular Italian sauce, which is incredibly versatile. In this recipe. I show you how to make a fresh basil pesto and mix it into a delicious pasta dish with added cream. Once you see how easy it is to make this easy pesto pasta, It will become a favourite in your home.

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Step by step photographs

You shouldn't have a problem sourcing any ingredients for this easy pesto pasta recipe. All ingredients can be purchased at your nearest grocery store.

Basil
Pine nuts
Garlic
parmesan
olive oil
salt & pepper
double cream (not in photograph)
pasta

See recipe card for quantities.

Instructions

pine nuts and garlic in the food processor
for easy pesto pasta

Step 1: Start by adding the pine nuts and garlic to the food processor.

Step 2: Then add the basil on top.

oil, parmesan, salt and pepper added to the easy pesto pasta recipe

Step 3: Now add the grated Parmesan, salt, pepper and olive oil. pulse in short bursts to maintain a good texture and avoid over blending.

Step 4: Bring a pan of water to the boil and add your pasta. Cook as per the packaging instructions.

Step 3: Drain the pasta and set aside.

Step 4: In the same pan, add the pesto and the cream, stir together.

adding the pasta to the pan for the easy pesto pasta recipe

Step 3: Add the pasta to the pan and mix together well so that the pasta is well coated in sauce.

Step 4: Serve hot or cold with added pine nuts.

Hint: If you’re not serving immediately, keep the pesto, cream and pasta separate until ready to serve. This will help prevent the pasta from soaking up the sauce and drying out. Make sure you add a touch of olive oil to your pasta to avoid it sticking together.

Serving suggestion

Make this dish a meal by adding a prepared salad to the table. I absolutely love this Green Goddess Salad but check out these other salad recipes too.

Substitutions For Easy Pesto Pasta

This easy pesto pasta recipe is easy to substitute ingredients to suit many dietary requirements.

Nuts - You can skip them or add toasted breadcrumbs for added texture.
Cheese - You can add a spoonful of nutritional yeast instead or even a little extra salt and some lemon juice.
Pasta - Use any pasta you like in this recipe or try gnocchi, noodle noodles or you can even try cooked potatoes or rice.
Cream - You can skip cream altogether or even add coconut milk for a twist.

Variations of Easy Pesto Pasta

Once that you have mastered the basil pesto recipe, you might want to switch it up. This Easy Pesto Pasta recipe is easily adapted and here are some ideas of variations you could try.

Spinach & Basil - If you prefer a milder and sweeter taste, swap half of the basil for spinach. It is a a great way to use up leftover greens in your refrigerator.
Red pesto - Switch out most of the basil for sun-dried tomatoes and create a red pesto. It's delicious served creamy and stirred into a pasta.

There are so many other things you can do with basil pesto, instead of adding it to pasta. Check out my Basil Pesto recipe where you can see example of how else to use basil pesto.

Equipment

For the best results, use a food processor as this allows you to pulse it in short bursts to maintin a good texture and avoid over-blending. However you can use a regular blender to create the paste.

Storage

If possible, store the pesto, cream and pasta separately, adding a touch of oil to the pasta to avoid it sticking. This will stop the pasta from absorbing the sauce and drying it out. You should also add a tablespoon of olive oil to the top of the pesto to stop it going brown, When ready to heat back up, heat the pesto in a pan over a medium heat, stir in the cream and add your pasta.

If it is already mixed together, simply place it in a bowl, covered and it will last in the refrigerator for up to 5 days.

The pesto freezes really well, so as long as this is seperate to the cream and the pasta, it will freeze for up to 3 months. It is definitely worth making a big batch so you can do this.

Top Tip

Use the best basil you can find, a good quality cheese and a proper extra virgin olive oil. You will taste the difference!

FAQ

How do I keep my pesto from going brown in the fridge?

Add a thin layer of olive oil on the top of your pesto to avoid oxidation. Store in an airtight container. This will help maintain its vibrant green color.

Can I cook this in advance?

Yes absolutely!. I recommend that you don't mix the ingredients together until you are ready to serve. This means, you can easily prepare the pesto and pasta and mix together along with the cream when you're ready to serve. Store the pasta with a touch of olive oil to avoid it sticking together. If serving hot, heat the pesto in a pan over a medium heat, stir in the cream and add your pasta. stir continuously until it's hot enough to serve.

More Italian Recipes

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Tomato and Mascarpone

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 25 minutes

Discover the easy and delicious Tomato and Mascarpone pasta recipe that is ready in under 30 minutes for a perfect weeknight meal.

Ingredients

4 cups of pasta (your choice)
⅔ cup (150g) Mascarpone
1 cup (250ml) passata
small handful of fresh basil leaves
¾ cup (60g) grated parmesan
4 garlic cloves (peeled and crushed)
4 tablespoon olive oil
Salt & pepper to taste

Instructions

Bring a pan of water to the boil and add your pasta. Cook as per the packaging instructions
Meanwhile, In a food processor (or blender), add the mascarpone, olive oil, garlic, basil, parmesan and salt & pepper.
Stir in the tomato passata.
Once your pasta is cooked, stir in the sauce to your hot pasta. If you're working ahead and already have cooked pasta that is no longer hot, heat the sauce over a low-medium heat first. Top with parmesan. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 93mgCarbohydrates: 39gFiber: 2gSugar: 1gProtein: 8g

Green Goddess Salad

March 26, 2025 By Dan

Once you make a homemade green goddess dressing, you might like to try it tossed into a green goddess salad. Here I will show you how I put mine together but there are of course many different options.

Green goddess salad served on a chilled plate next to a salad bowl.

About this recipe.

There are many different recipes for green goddess salad. I have yet to find a bad one. The salad has bold flavors and it really is a good addition to any meal.

This is a recipe that I have been making since I was a kid. The green goddess dressing is a recipe from our family cookbook and in my personal and perhaps biassed opinion, it is the best!

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Ingredients

There aren't a lot of ingredients for this one. You can use the salad ingredients of your choice. Just be sure to use the freshest vegetables you can get your hands on.

baby gem lettuce
lardons
carrot
red onion
cucumber
radishes
red bell pepper
green goddess dressing
Salt and pepper

See recipe card for quantities.

Ingredients

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.

baby gem lettuce
lardons
carrot
red onion
cucumber
radishes
red bell pepper
green goddess dressing
Salt and pepper

See recipe card for quantities.

Step by step photographs.

You can literally make this salad in about 15 minutes including the time it takes to make the dressing!

Frying the lardon until browned and crispy.

Step 1: Combine all spices into a large bowl and combine thoroughly with mixture

All of the salad ingredients minus the dressing in a large salad bowl.

Step 2: Form into ball shape with your hands

Tossing the dressing into the green goddess salad in a wooden salad bowl.

Step 3: Press into patties

Serving the green goddess salad on a plate with the salad bowl in the background.

Step 4: Cook in oven for x minutes at 400 degrees

Substitutions

You can and should have a play with the ingredients so that you use the freshest ingredients you can get your hands on. It is also ok to substitute other ingredients as listed below.

Lettuce: instead of baby gem lettuce, you can use romaine or cos lettuce or another hearty lettuce. As the dressing is quite thick, more delicate lettuce won't work as well.
Lardons: - You could use bacon instead of lardons. Just chop it up nicely.
Vegetarian/Vegan: Consider adding capers instead of the anchovies. If you are vegan, you could use a vegan mayonnaise or yoghurt in the dressing.

Equipment

A large mixing bowl: Use a large mixing bowl or salad bowl for tossing the salad together. Depending on the size of your salad bowl, it might be easier to toss the salad in a large mixing bowl before transferring it to your salad bowl.

A wooden salad bowl: It just looks good and is great for presentation.

A grater and sharp chefs knife: For preparing the vegetables.

Storage

You can store the green goddess dressing in the fridge for about 5 days. I don't recommend storing the salad once the dressing has been added.

Top Tip

Whenever I make a nice salad, it's not just about the salad! Consider chilling your plates and forks in the freezer for about an hour before serving. The cold plate and fork takes the salad up a level or two.

FAQ

Can you make Green Goddess salad without mayonnaise?

Yes. The green goddess dressing I use includes mayonnaise but you can substitute Greek yoghurt for a healthier version.

Can you use dried herbs instead of fresh?

Although theoretically you could, you won't achieve that beautiful green colour that green goddess dressing is famous for. If you do need to use dried herbs, try using one teaspoon of dried for every 2 tablespoons of fresh.

Is Green Goddess dressing suitable for vegans?

The traditional recipe for the dressing includes mayonnaise and anchovies. Sometimes, as in this recipe it also calls for sour cream and cheese. You could make this vegan by substituting a vegan mayonnaise for the mayonnaise and sour cream and adding capers instead of the anchovies.

Looking for other salad ideas? Here you go…

Pairing

This green goddess salad is amazing on its own or served with any of the below.

Recipe

Green Goddess Salad

Yield: 4 to 6

Prep Time: 10 minutes

Total Time: 10 minutes

You can build your green goddess salad using your vegetables and lettuce of choice. This recipe shows how I make mine but feel free to experiment and add other ingredients. The amount of dressing you use is down to personal preference.

Ingredients

4 baby gem heads of lettuce
100g (3.5oz) lardons
1 carrot, grated
1 medium red onion, thinly sliced
½ cucumber, thinly sliced
7 radishes, thinly sliced
1 red bell pepper, thinly sliced
½ batch green goddess dressing
Salt and pepper to taste

Instructions

Tear the baby gem into small pieces to your preferrence. Set aside.
In a frying pan, fry the lardons for about 5 minutes or until crispy. Set aside to cool.
To make the salad, place all of the ingredients except for the salt and pepper in a large salad bowl and toss until the dressing is coating all the vegetables. You can use more or less dressing to preference.
Season with salt and freshly ground pepper to serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 228mgCarbohydrates: 13gFiber: 5gSugar: 6gProtein: 3g

Garlic Butter

March 23, 2025 By Shannon

You will never buy garlic butter again when you see how simple it is to make at home! Using only 5 ingredients, you’ll be using this flavorful spread non-stop for steaks, pasta and so much more!

About this recipe:

This garlic butter recipe will up level so many of your family favorite dishes! Filled with minced garlic and aromatic herbs, add it to so many mid week meals to pack an extra flavorful punch.

Whether you need something to spread on golden, toasted bread or want to make your meat or seafood more exciting, this recipe is for you.

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Ingredients

Butter
Garlic
Thyme
Rosemary
Parsley

See recipe card for quantities.

Step by step pictures:

Garlic butter ingredients added to a food processor

Step 1: In a food processor or pestle and mortar, add your butter, garlic, parsley, thyme and rosemary.

butter ingredients blended in a food processor

Step 2: Blend until fully combined.

Blended butter spooned out onto cling film

Step 3: Spoon out the mixture onto cling film.

Blended garlic butter rolled into a stick

Step 4: Form into a log by gently rolling and shaping. Twist the ends of the cling film to maintain freshness.

What can I use this for?

Garlic butter is so incredibly versatile and can be added to so many dishes. Here are a few ideas:

Pasta: Toss it with your favorite pasta for a simple yet flavorful dish. Why not pair it with Pasta Bolognese, Penne Al Puttanesca, Nduja pasta or Tomato Mascarpone.
Bread: Spread it on warm, toasted bread or make garlic bread by slathering it on a baguette and baking it in the oven. Try my Garlic Bread recipe here.
Seafood and fish: Drizzle it over shrimp, lobster, or crab. Garlic butter pairs especially well with seafood. Melt over Pan Seared Sea Bass or Seafood Pancakes.
Steak: Top this Ribeye Steak with a dollop of garlic butter.
Vegetables: Use it to sauté or roast vegetables like broccoli and asparagus or melt onto these Perfectly Creamy Mashed Potatoes.

Variations

The simplicity of this recipe comes from only needing 5 ingredients, but there are still plenty of ways to add extra flavors to your garlic butter to suit your tastes. Here are some ideas:

Lemon Garlic Butter: Add zest and juice of lemon to your garlic butter. The citrusy kick will balance out the richness of the butter and garlic, creating a fresh and tangy flavor.
Spicy Garlic Butter: Add a little crushed red pepper flakes, chili powder, or even a dash of cayenne pepper to give it some heat.
Parmesan Garlic Butter: Stir in some grated Parmesan cheese for a nutty, savory twist. This works well for pasta, bread, and even steaks. You can also add garlic powder and a pinch of salt to enhance the cheesy flavor.
Truffle Garlic Butter: Add a drizzle of truffle oil or mix in some finely grated truffle for a luxurious flavor.

Storage

Refrigeration: Place in an airtight container: Transfer the garlic butter into a small, airtight container or jar. This will keep it fresh in the fridge for up to 1-2 weeks.

Wrap in parchment paper or plastic wrap: If you prefer, you can form the garlic butter into a log using parchment paper or plastic wrap, which is great if you plan to slice off portions as needed. It will last in the fridge for about 1-2 weeks as well.

Top Tip

If you are planning to use this garlic butter for spreading and not sautéing and baking then the rawness of the garlic can sometimes come through. Luckily there’s an easy solution! Before you add your chopped garlic to the food processor, mince it together with some flaky sea salt using the flat side of a knife. This will help dull the rawness of the garlic if you’re not cooking with it.

FAQ

Can I use garlic powder instead of fresh garlic?

Yes, garlic powder can be used as a substitute for fresh garlic, though the flavor might be slightly different. Use about ¼ teaspoon of garlic powder for every clove of garlic.

How do I soften butter?

If your butter is too hard, let it sit at room temperature for about 30 minutes to soften. Alternatively, you can microwave it for a few seconds (in short intervals) until softened, but be careful not to melt it.

Can I use dried herbs?

Yes, you can definitely use dried herbs! Dried herbs like oregano, thyme, rosemary, or parsley work well and can provide great flavor. However, because dried herbs tend to be more concentrated than fresh ones, you’ll want to use less.

Most recent recipes:

Recipe

Garlic Butter

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

You will never buy garlic butter again when you see how simple it is to make at home!

Ingredients

⅔ cups (150g) unsalted butter
3 gloves garlic
2 sprigs of thyme
2 sprigs of rosemary
1 small bunch of parsley

Instructions

Add your room temperature butter, chopped garlic, thyme, rosemary and parsley to a food processor.
Blend until all the ingredients are combined.
Place a square of cling film on a flat surface and spoon your butter into a log shape.
Fold one side of the cling film over the butter and gently shape into a smooth roll.
When you’re happy with the shape, seal with the rest of the cling film by continuing to roll and twisting the sides to seal for freshness.
Place in the fridge for at least 2 hours to solidify the shape of the butter ready for serving with whatever you like!

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 11gSaturated Fat: 6.8gTrans Fat: 0.4gUnsaturated Fat: 3gCholesterol: 28mgSodium: 130mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Smashed Potatoes

March 18, 2025 By Joe

Smashed potatoes are a delicious and versatile side dish that combines the best aspects of baked and mashed potatoes. Just boil or steam new potatoes, then gently smash them flat and roast until crispy.

This recipe creates a delightfully crunchy exterior, a soft, creamy interior and a flavour explosion, all while being incredibly easy to prepare in just 10 minutes.

smashed potatoes looking crispy on a tray — Mouth watering smashed potatoes, topped with a rich garlic and parmesan butter.

Why use new potatoes for smashed potatoes?

New potatoes are ideal for this recipe due to their thin skins, tender texture and small size, which makes them easy to work with and perfect for getting crispy without falling apart. They also have a slightly sweet, nutty flavour that pairs wonderfully with cheese and herbs.

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Ingredients for smashed potatoes

new potatoes
parmesan
unsalted butter (softened)
parsley (chopped)
garlic (minced)
salt
pepper
FOR THE DIP
soured cream
spring onions (scallions)
salt
pepper

See recipe card for quantities.

Instructions

ingredients for garlic topping in the bowl.

Step 1: First, in a bowl, combine your softened butter, parmesan, parsley, garlic and salt and pepper.

whisking together the ingredients for smashed potatoes

Step 2: Next, combine your ingredients together.

Step 3: After that, place your parboiled potatoes on a parchment lined baking tray. Using the bottom of a glass, carefully smash the potatoes into flattened disks.

Loading the smashed potatoes with garlic.

Step 4: Then, take a spoonful of the parmesan garlic butter and carefully spread it on top of your smashed potatoes.

Step 5: Ensure that your potatoes are spread out evenly on the baking tray with a generous amount of butter on each smashed potato. Place in the oven for 30 minutes at 200C/400F.

Step 6: Finally, dip your crispy and cheesy smashed potatoes into your sour cream dip. Enjoy!

Variations of smashed potato

To elevate your smashed potatoes even more, you should try adding this cowboy butter to the top instead! It's Garlicy with extra spices to make them even more delicious!

Potato: While new potatoes provide all the components for the perfect, crispy smashed potato, they're not the only perfect potato for this recipe.

Baby potatoes are similar to new potatoes in size and texture, making them a great alternative. They are easy to cook and smash, providing a fluffy interior with a crispy crust.
Red potatoes have a firm texture that stays intact when smashed. They are also visually appealing with their red skins, adding a pop of colour to the dish.
Fingerling potatoes have a unique shape that can create interesting textures when smashed. They are also quite flavourful and visually distinctive.
Russet potatoes can become quite crispy due to their higher starch content, though they may not hold their shape as well as waxy potatoes. Their fluffy interior contrasts nicely with a crispy exterior.

What about cheese?

Yes! If you're looking for an extra level of crisp on top of your potato, then parmesan is the way to go. However, there are plenty of other cheeses that will add a melty, gooey element to your smashed potatoes that you might be looking for.

Cheddar's melting properties make it a great choice for a gooey, cheesy topping. Gruyère will give you a sophisticated flavour and creamy texture that adds depth and richness, making it ideal for a more gourmet touch. Mozzarella will provide a gooey, melted topping and will give you that classic cheesy texture with a mild flavour that complements the other ingredients.

How to store smashed potatoes

If you think there might be leftovers of these smashed potatoes, you might be wrong—because they're that delicious, you’ll be fighting over the last bite!

If by some miracle you do have any left, they can be stored in the fridge for up to 3-4 days. To restore that crispy, golden goodness, reheat them in the oven at 400°F (200°C) for about 10-15 minutes or in a pan with a touch of oil for a few minutes on each side.

You could also air fry the smashed potatoes to reheat or cook them. You'll see details and photos of air frying the potatoes below.

Top Tip

Tossing them in hot oil or ghee before baking ensures an ultra-crispy exterior.

FAQ

Can I make smashed potatoes ahead of time?

Yes! You can boil and smash them in advance, then refrigerate until ready to roast. When you're ready to serve, toss them in hot oil or ghee and bake until crispy. This makes them perfect for meal prep or entertaining!

Can these be made in the air fryer?

Absolutely, yes! An air fryer is an excellent choice for cooking smashed potatoes because it achieves a crispy, golden texture in just 10 minutes, compared to the 30 minutes needed in a conventional oven. I have outlined how below...

This smashed potato recipe can be easily converted to air fryer.

Simply prepare the smashed potatoes as shown in the photos and instructions below, then place them in a preheated air fryer set to 200°C (400°F) for 10 minutes. Be sure not to overcrowd the air fryer, as doing so can prevent the potatoes from crisping evenly and may result in a less satisfying texture.

Looking for other recipes like this? Try these:

Recipe

Smashed Potatoes

Yield: 4 (as a side dish)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

These Smashed Potatoes are topped with parmesan and garlic butter. Ready in just 30 minutes, they’re an irresistible side dish that’s easy to prepare and impossible to resist.

Ingredients

1lb (500g) new potatoes
1 cup (100g) parmesan
3 tablespoon unsalted butter (softened)
1 tablespoon fresh parsley (chopped)
4 cloves garlic (minced)
1 teaspoon salt
1 teaspoon pepper
FOR THE DIP
1 cup (250 ml) soured cream
3 spring onions (scallions)
1 teaspoon salt
1 teaspoon pepper

Instructions

Preheat your oven to 200°C (400°F).
In a bowl, combine softened butter, Parmesan cheese, parsley, garlic, salt, and pepper. Mix the ingredients together until well combined.
Bring a pan of water to a boil and add the potatoes. Parboil for approximately 7 minutes, or until fork-tender.
For extra stability and structure, let the potatoes cool. Alternatively, once drained, place them back in the pot and cover with a lid to allow them to steam dry.
In a separate bowl, mix together your dipping ingredients and place them in the fridge until you’re ready to serve.
Line a baking tray with parchment paper. Place the parboiled potatoes on the prepared baking tray. Use the bottom of a water glass to carefully smash each potato into flattened disks.
Spoon a generous amount of the Parmesan garlic butter onto each smashed potato.
Ensure the potatoes are spread out evenly on the baking tray. Place the tray in the preheated oven and bake for 30 minutes, or until the potatoes are crispy and golden brown.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 1260mgCarbohydrates: 12gFiber: 2gSugar: 1gProtein: 2g

Croque Monsieur

March 18, 2025 By Shannon

Crispy, cheesy and grilled to perfection! Level up your lunchtime with this classic french Croque Monsieur.

About this recipe:

You have to make this classic french delight. Consisting of two slices of crusty white bread, filled with rich, melted Gruyère cheese, thinly sliced ham and layers of Béchamel sauce, this sandwich will make you savour every last bite.

A warm, gooey, crispy masterpiece that’s rich in flavor and absolutely satisfying. Don’t just settle for a simple grilled cheese sandwich, indulge in this rich and decedent recipe.

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Ingredients

Thick slices of white bread
Smoked ham slices
Dijon mustard
Gruyère cheese
Flour
Milk
Butter
Garlic
Bay leaves
Salt and pepper to taste

See recipe card for quantities.

Step by step photographs

Follow along with these step by step photographs. You'll see just how easy it is to whip up and construct.

adding flour to melted butter for the roux

Step 1: In a pan, heat your milk with bay leaves and slightly crushed garlic and allow to infuse (not photographed). In a separate pan, melt your butter and add flour.

Step 2: Whisk together on a low heat until the rawness of the flour is cooked out and the mixture has a biscuity smell.

Step 3: Gradually add your warm, infused milk. Make sure to whisk your sauce continuously until you have your desired consistency.

finished roux with added salt and pepper

Step 4: When your Béchamel sauce is thick and glossy, remove from the heat and add salt and pepper to taste.

Step 5: With your grill on a medium heat, place your bread on a baking try and toast one side until golden.

Step 6: On the side of the bread that isn’t toasted, spread a thin layer of Dijon mustard.

béchamel sauce added to the bread for the croque monsieur

Step 7: Next, spread a generous layer of your Béchamel sauce.

cheese added to the croque monsieur recipe

Step 8: Then, top with your grated Gruyère cheese and a thin slice if you want an unbelievable cheese pull.

Step 9: Layer slices of ham onto your sandwich.

Step 10: Finally, place the other toasted bread slice onto your sandwich and top with a final generous helping of Béchamel and Gruyère.

Variations of Croque Monsieur:

Croque Madame: This is the most well-known variation of the Croque Monsieur. Construct your sandwich as the instructions above lay out, but top with a fried or poached egg. The addition of the egg makes it a bit more indulgent, adding richness and extra textures.
Gruyère cheese: if you are raiding your fridge to find the perfect cheese and don’t gave Gruyère to hand, don’t worry! Here are some perfect substitutions: Emmental - This Swiss cheese is one of the most common substitutes for Gruyère. It’s mild, slightly nutty and perfectly meltable, making it an ideal replacement. Comté - Comté has a flavor and texture very similar to Gruyère, with a slightly nutty and fruity taste. It's a great substitute if you want to stick to a French-style cheese. Cheddar - While it’s not quite as nutty as Gruyère, it will still melt well and add a different depth of flavor to your sandwich.

Storage

If you've made extra sandwiches or have leftovers, here's how to store them:

Let it Cool: Allow the sandwich to cool completely before storing. This prevents condensation inside the storage container, which can make the bread soggy.
Wrap or Place in an Airtight Container: Wrap the Croque Monsieur tightly in plastic wrap or foil, or place it in an airtight container. This will keep it fresh and prevent it from drying out.
Refrigerate: Store the wrapped sandwich in the refrigerator. It should keep for about 1 to 2 days.

Reheating Croque Monsieur:

When you're ready to enjoy your leftover Croque Monsieur, reheating it properly is key to maintaining its texture and flavor:

Reheat in the Oven: The best way to reheat your sandwich is in a preheated oven at 350°F (175°C). If the sandwich is already assembled and chilled, wrap it loosely in foil to prevent it from drying out. Heat for about 10-15 minutes, or until the cheese is melted and the sandwich is heated through. For a crispier crust, you can open the foil for the last few minutes of reheating.
Air fryer: Set your air fryer to 350°F (175°C). Air fry the sandwich for 3-5 minutes if it's from the fridge, or 6-8 minutes if it's frozen. Check halfway through to ensure it's heating evenly and the bread gets crispy. You may want to flip the sandwich at the halfway point to ensure even crisping.

Top Tip

A top tip when making a Croque Monsieur is to make sure your béchamel sauce is smooth and creamy.

The béchamel sauce helps bind everything together and gives the sandwich its creamy consistency. If your béchamel is too thick or lumpy, it can affect the overall texture, making the sandwich dry or uneven.

Click here for the perfect Béchamel sauce recipe in more detail.

FAQ

Can I make a Croque Monsieur without béchamel sauce?

My Béchamel sauce recipe is so quick and easy to whip up. However if you’re in a hurry, you can technically skip it if you prefer a simpler sandwich. Just know that the béchamel adds a creamy richness that makes the dish special. If you really want to skip this step, you could try using a creamy mustard sauce or a cheese sauce, but it won't have the same indulgent texture.

Can I use different types of bread for a Croque Monsieur?

Yes, you can experiment with different types of bread, but the best choices are those with a sturdy structure that can hold the melted cheese and béchamel. Traditionally, a white or brioche-style bread is used. You can use sourdough, whole wheat, or even gluten-free bread if you prefer, but keep in mind that the texture might differ.

What can I substitute for the ham in a Croque Monsieur?

If you don’t eat ham, you can substitute it with turkey, chicken or even smoked salmon.

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Recipe

Croque Monsieur Recipe

Yield: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Crispy, cheesy and grilled to perfection! Level up your lunchtime with this classic french sandwich.

Ingredients

FOR THE BECHAMEL SAUCE:
½ cup (125ml) milk
2 cloves garlic (slightly crushes)
2 bay leaves
2 ½ tablespoon (20g) flour
1 ½ tablespoon (20g) butter
FOR THE SANDWHICH
4 slices of thick white bread
2 teaspoon Dijon mustard
2 slices of Gruyère cheese and 1 cup (100g) grated
4 slices of smoked ham

Instructions

Start by heating the milk in a small saucepan over medium heat. Add the crushed garlic and bay leaves and let the milk warm until it starts to steam. Remove it from the heat and let it infuse for about 5-10 minutes, then strain out the garlic and bay leaves.
Next, in a separate saucepan, melt the butter over medium heat. Stir in the flour slowly, mixing until smooth to form the roux. Cook the roux for 1-2 minutes, being careful not to let it brown.
Gradually add the infused milk to the roux, whisking constantly to avoid lumps. Continue to add the milk slowly while whisking until all the milk is incorporated.
Bring the sauce to a gentle simmer and cook for 3-5 minutes until it thickens to your desired consistency. Add more milk if necessary.
Take off the heat, taste and adjust the seasoning with salt and pepper.
Turn on the grill to medium heat and add your slices of bread. Toast until one side is golden brown. At this point, preheat your oven to 400F/200C for the final stage.
To construct your sandwich, place a slices of your bread toasted side down and spread a thin layer of Dijon mustard.
Apply a thick layer of Béchamel sauce and half of the grated Gruyère along with one slice of Gruyere for an extra cheesy pull.
Add your sliced ham and place the other toasted slice of bread on top, toasted side up.
Finally, top with another layer of Béchamel sauce and the remaining Gruyère cheese and bake at 400F (200C) for 10 - 15 minutes or until golden.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 1329mgCarbohydrates: 53gFiber: 3gSugar: 7gProtein: 29g

Big Mac Sauce

March 16, 2025 By Joe

When you try this Big Mac sauce, you will instantly recognise the flavour. No, it is not an exact copy of Big Mac because the real sauce includes ingredients like stabilisers and preservatives that aren't needed to make Big Mac sauce at home and to spread them on your very own copycat Big Mac Burger!

About this recipe

This is a big mac sauce recipe I developed as a kid and long before I started writing this blog. I worked for two days as a teenager at McDonald's before I learned it just wasn't for me.

Still, I managed to take a bottle of special sauce home with me and went to work trying to recreate it. It wasn't easy as I had never heard of most of the ingredients. It was obvious that there was mayonnaise in it and the label stated that it contained mustard, garlic, onion and vinegar.

I think at the time, I added ketchup but that wasn't on the label. The reddish colour comes from paprika. You could try adding a little ketchup but it isn't needed for that famous flavour Big Mac sauce flavour.

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Ingredients

mayonnaise
pickle relish
onion, minced
yellow mustard
distilled vinegar
sweet or smoked paprika
garlic powder
onion powder
salt
sugar

See recipe card for quantities.

Instructions

Step 1: Place all of the ingredients in a mixing bowl except for sugar.

Big mac sauce ingredients mixed together

Step 2: Whisk these ingredients together until smooth. Taste it and add sugar to taste. You could also add salt and pepper to taste.

Storage for Big Mac Sauce

This Big Mac Sauce can be stored in the fridge for up to a week in an airtight container. The flavors actually improve after a few hours, so making it a little in advance is ideal. Just give it a good stir before using!

Top Tip for Big Mac Sauce

Let it sit for at least a few hours (ideally overnight) before using. This allows the flavors to develop and blend properly, giving it that authentic taste.

FAQ for Big Mac Sauce

What kind of pickle relish do you use?

The pickles you use in this recipe are dill pickles or dill pickle relish. Dill pickle relish and pickles are widely available in the UK.

In the UK, they are a bit more difficult to find. You can use sweet pickles or sweet pickle relish if you are unable to get dill pickles. If using sweet pickles, don't add any sugar unless you taste it first and decide you want a sweeter flavour.

More American Recipes

Looking for other recipes like this? Try these:

Recipe

Big Mac Sauce Recipe

Yield: 1 cup

Prep Time: 5 minutes

Total Time: 5 minutes

This Big Mac sauce tastes just like the real thing. It isn't the real thing because the recipe only calls for fresh ingredients you can find at your local supermarket. It can be made in about 5 minutes and is delicious on any burger.

Ingredients

1 cup mayonnaise
4 tablespoon pickle relish
2 tablespoon onion, minced
1 tablespoon yellow mustard
1 tablespoon white distilled vinegar
1 teaspoon sweet or smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste, I use about ½ tsp
Sugar to taste, I leave it out

Instructions

Pour all of the ingredients into a mixing bowl except for the salt and sugar.
Whisk until smooth and then try some. You can add salt and/or sugar to taste if needed.
Cover tightly and refridgerate until needed.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 402mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g

Béchamel Sauce

March 15, 2025 By Joe

Béchamel sauce is one of those essentials every cook should master. It’s rich, creamy, and incredibly versatile whether you’re using it for lasagne, mac and cheese, a classic white sauce or even a Croque Monsieur!

Homemade béchamel sauce recipe — It's really easy and so much better than shop bought white sauce!

About this Béchamel Sauce recipe

Béchamel sauce is one of the five classic French mother sauces and once you’ve got it down, you’ll find yourself using it all the time. It’s the base for so many great dishes. Think creamy gratins, soufflés, and the perfect croque monsieur.

This Béchamel sauce recipe is for a small 150ml portion. I have made this recipe easy to follow so that you can double, triple, quadruple the quantity based on how much you need for any recipe you are following.

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Ingredients for Béchamel sauce

This béchamel sauce recipe only requires a few ingredients and can be made in no time. Here are the ingredients you will need.

Milk
Garlic
Bay leaf
Butter
Flour
Salt and peooer

See recipe card for quantities.

Instructions

In just 4 steps, you can make this easy Béchamel sauce recipe. Here's how...

Melting butter in a pan and adding in the flour

Step 1: In a pan, over a medium-low heat, melt the butter. then gradually whisk in the flour.

Step 2: Make sure you whisk continuously when you add the flour so it does not burn.

Step 3: Gradually add the infused milk (see recipe card), whisking continuously again. Add more if you need to, until you reach your desired consistency.

Step 4: Stir in the salt and pepper. All done! How easy was that?

Hint: Stay by the stove! This recipe requires constant whisking to keep the sauce smooth and prevent any lumps or burning.

Substitutions

Butter - Use olive oil or ghee for a slightly different flavor, or margarine for a dairy-free option.
Flour - Swap with cornstarch (use half the amount) or gluten-free flour for a gluten-free version.
Milk - Use cream for a richer sauce, or plant-based milk (like oat, almond, or soy) for a dairy-free alternative.
Infused Milk (Garlic & Bay Leaf) - If short on time, you can skip the infusion and add a pinch of garlic powder and a small bay leaf directly to the sauce while cooking, then remove it before serving.

Variations of béchamel sauce

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Cheesy Béchamel (Parmesan or Gruyère) – For a richer, cheesy béchamel, simply stir in grated Parmesan or Gruyère once the sauce is thickened. For a full-on Parmesan béchamel, add around ½ cup of finely grated cheese.
Spicy Béchamel – Add a pinch of cayenne pepper, paprika, or chili powder for a kick. You can also stir in a small amount of mustard powder or a spoonful of Dijon mustard for extra tanginess. This is great in dishes like spicy mac and cheese or a spicy vegetable gratin.
Mushroom Béchamel – Sauté chopped mushrooms in butter until golden and tender, then add to the béchamel for a rich, earthy flavor. This variation is delicious in mushroom lasagna or served over grilled chicken.

Equipment

Pan – A heavy-bottomed saucepan is ideal, as it helps distribute heat evenly and reduces the risk of burning. You can use any pan, but a sturdy one is best to avoid hot spots.
Whisk – A balloon whisk is the go-to tool for this job. It allows you to whisk smoothly and efficiently, preventing lumps and ensuring the sauce stays silky.
Wooden Spoon – For stirring the roux and ensuring it doesn’t stick to the bottom of the pan, a wooden spoon is perfect. It gives you control and doesn’t scratch your pan.

How to store Béchamel Sauce

Fridge – You can store béchamel sauce in an airtight container in the fridge for up to 3-4 days. When reheating, do so gently over low heat, adding a little extra milk or cream if it has thickened too much.

Freezer – Béchamel sauce can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. To reheat, thaw it in the fridge overnight, then gently warm it up on the stove, adding milk or cream to restore the desired consistency.

Top Tip

You can very easily double, triple or quadruple this recipe. Just remember to always use equal amounts flour to butter then add the milk slowly until your desired consistency. It’s not necessary to double up on the garlic.

FAQ

Why is my béchamel sauce lumpy?

Lumps in béchamel are usually caused by adding the milk too quickly or not whisking constantly. Make sure to add the milk slowly, in small amounts, while whisking continuously to prevent lumps.

How can I fix a thin béchamel sauce?

If your béchamel is too thin, simmer it for a few more minutes to reduce and thicken. Alternatively, you can whisk in a little more flour or cornstarch (mixed with cold milk) to help thicken the sauce.

More French Recipes

Looking for more French recipes? My favorite is this Casoulet recipe Try these:

Recipe

Béchamel Sauce Recipe

Yield: 150ml

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Learn how to make a classic béchamel sauce with simple ingredients, helpful tips, and variations for every dish. Perfect for creamy pasta, gratins, and more!

Ingredients

½ cup (125ml) milk
2 cloves garlic (slightly crushes)
2 bay leaves
2 ½ tablespoon (20g) flour
1 ½ tablespoon (20g) butter

Instructions

Start by heating the milk in a small saucepan over medium heat. Add the crushed garlic and bay leaves and let the milk warm until it starts to steam. Remove it from the heat and let it infuse for about 5-10 minutes, then strain out the garlic and bay leaves.
Next, in a separate saucepan, melt the butter over medium heat. Stir in the flour slowly,mixing until smooth to form the roux. Cook the roux for 1-2 minutes, being careful not to let it brown.
Gradually add the infused milk to the roux, whisking constantly to avoid lumps. Continue to add the milk slowly while whisking until all the milk is incorporated.
Bring the sauce to a gentle simmer and cook for 3-5 minutes until it thickens to your desired consistency. Add more milk if necessary.
Finally, taste and adjust the seasoning with salt and pepper.

Tuscan Chicken

March 13, 2025 By Joe

If you are looking for a creamy, flavorful and comforting dish then my Tuscan Chicken recipe is just what you’ve been searching for. It's a hearty and satisfying meal that brings together creamy and savory elements in every bite.

Homemade Tuscan chicken plated up — You're in for a treat with this easy Tuscan Chicken Recipe!

About this Tuscan Chicken recipe:

Tuscan chicken is unbelievably rich and delicious and can be served with pasta, rice, creamy mashed potatoes or crusty bread to soak up the flavor packed sauce.

Originating from the Tuscan region of Italy, this dish is so incredibly versatile and uses ingredients you will already have in your refrigerator. You can make this dish your own by adding a variety of Tuscan flavors such as mushroom, olives or truffle.

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Ingredients for Tuscan Chicken

Ingredients portioned out for the Tuscan chicken recipe

Olive oil
Chicken breast
Garlic powder
Onion powder
Oregano
Paprika
Sundried tomatoes (oil and chopped)
Shallots
Garlic
Spinach
Heavy cream
Parmesan
Dry white wine

See recipe card for quantities.

Step by step photographs

Follow along with these step by step photographs. You'll see just how easy it is to whip up in 30 minutes or less.

butterflied chicken for tuscan chicken recipe

Step 1: Butterfly your chicken breasts.

Step 2: Add your spices to a bowl and coat the chicken evenly.

Pan searing the chicken breast for tuscan chicken

Step 3: Pan fry on a medium heat until browned.

Step 4: Remove your chicken and to the same pan add shallots and garlic.

white wine being added to the tuscan chciken pan

Step 5: Add your dry white wine and deglaze the pan.

Step 6: Stir in the chopped sundried tomatoes and heavy cream.

Step 7: Gradually add the spinach and parmesan and stir to combine.

Step 8: Return your cooked chicken breasts to the pan and simmer for 5-10 minutes.

Variations

There are so many ways to make this recipe your own while still complimenting the delicious Tuscan flavors, here are some ideas:

Chicken thigh- adding chicken thigh instead of breast will add an extra depth of flavor to the dish.
Chicken stock - for an alcohol free version, why not add a splash of chicken stock to deglaze the pan and add to the rich flavor.
Greek yoghurt - substitute heavy cream for Greek yoghurt to maintain the Tuscan Chicken’s creamy texture with a healthier alternative.
Rosemary, thyme or sage - there is no limit to the flavour combinations you can create in your spice blend, if paprika isn’t to your taste then go for a pinch of a more classic Italian seasoning.
Cheese - for a sharper flavor, try swapping your parmesan for Pecorino Romano or for a creamier sauce try mozzarella.
Vegetables - use up any vegetables you have left over in your fridge and add mushroom, eggplant, zucchini or asparagus for an extra bite.

See this Tuscan Chicken Pasta recipe on my website!

What can I serve Tuscan Chicken with?

Pasta - Fettuccine, Penne or Spaghetti are classic choices. The creamy sauce from the chicken will coat the pasta perfectly. Gnocchi is another great option for a rich, comforting dish.
Rice - the perfect way to soak up all the creamy, delicious sauce.
Mashed potatoes - my creamy mashed potatoes pair perfectly with Tuscan Chicken.

Storage

Cool it down: Before storing, allow the Tuscan chicken to cool down to room temperature.

Store in an airtight container: Once cooled, transfer the Tuscan chicken (including the sauce) into an airtight container. This helps preserve the flavor and prevents the dish from drying out.

Refrigerate: Store the container in the fridge. Tuscan chicken can be safely stored in the fridge for 3-4 days. It can last in the freezer for up to 3 months.

Reheating: Reheat individual portions in a microwave-safe dish for 2-3 minutes, stirring halfway through. Reheat gently on the stove over low heat, adding a little extra cream or broth if the sauce has thickened too much.

Top Tip

To ensure your sauce is packed full of flavor, use some of the oil in your sun-dried tomatoes to sear your chicken. Don’t move the chicken too much in the pan to allow the flavorful fond to form. This will add so much flavor when you deglaze the pan with your white wine.

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can! Chicken thighs are a great alternative to breasts and are more tender and juicy. They work wonderfully in this dish, and the sauce will soak into the thighs beautifully.

Can I make Tuscan chicken without cream?

If you want a lighter version, you can substitute the cream with Greek yogurt or even coconut milk for a dairy-free alternative. You can also try using a bit of chicken broth to create a lighter sauce.

Can I make Tuscan chicken in a slow cooker or Instant Pot?

Yes! You can adapt the recipe for both a slow cooker or Instant Pot. For the slow cooker, cook the chicken with the sauce ingredients for about 4 hours on low, then add the spinach and cheese near the end. In an Instant Pot, sauté the chicken first, then cook on high pressure for a few minutes before adding the final ingredients to thicken the sauce.

Looking for other recipes like this? Try these:

Recipe

Tuscan Chicken Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This creamy and delicious Tuscan Chicken will soon become a family favorite meal!

Ingredients

1 tablespoon olive oil
2 chicken breasts
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon paprika
Teaspoon salt and pepper
Sun-dried tomatoes (oil and chopped)
2 shallots
3 cloves of garlic
1 bag of spinach
1 cup heavy cream
½ cup Parmesan
100ml dry white wine

Instructions

Start with your two large chicken breasts and cut them in half through the middle to create four butterflied chicken steaks.
Transfer the chicken to a bowl, add spices, and coat evenly.
Over medium-high heat, sear the chicken fillets for 5 minutes on each side until browned. Don’t worry about cooking them through at this stage.
Remove the chicken, reduce the heat slightly, and add shallots to the same pan. Fry for 5 minutes, then add garlic and stir for another 1-2 minutes.
Pour in the dry white wine, deglazing the pan by scraping up any browned bits to incorporate into the creamy sauce.
Stir in the chopped sun-dried tomatoes and heavy cream, ensuring the mixture doesn’t stick to the bottom.
Gradually add the spinach and Parmesan, stirring continuously to combine.
Return the chicken to the pan, reduce the heat, and simmer for 5-10 minutes until fully cooked. Plate up over creamy mash, pasta, rice, or with crispy bread, and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 129mgSodium: 623mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 26g

Basil Pesto

March 13, 2025 By Dan

There's no need to buy basil pesto when it's this easy to make! Bursting with fresh, vibrant flavors, it adds a delicious touch to any dish. Perfectly versatile, it works as a rich pasta sauce, a zesty topping for grilled fish, or even a pizza topping!

homemade basil pesto — It can't be any easier to make your own basil pesto!

About this recipe

I always grab fresh basil when I go shopping, it’s inexpensive and pairs well with so many dishes I make throughout the week, whether it’s stirred into pasta, added to salads, or blended into sauces.

With basil on hand, plus pantry staples like olive oil and pine nuts, all you need is some Parmesan to whip up a quick, no-fuss weeknight meal.

This basil pesto recipe is a favorite and the perfect way to use up fresh basil. Whether it’s just bought or on its last few days. It takes only five minutes to prepare, is packed with vibrant flavor, and is a fresher, healthier alternative to anything from a jar. Once you try homemade pesto, you won’t go back!

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Ingredients

Fresh basil leaves
Grated parmesan
garlic cloves (peeled and crushed)
olive oil
Salt & pepper

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

pine nuts and garlic in the food processor for basil pesto

Step 1: Start by adding the pine nuts and garlic to the food processor.

Basil added to food processor for basil pesto

Step 2: Then add the basil on top.

Parmesan cheese, olive oil and Sal and pepper added to the food processor

Step 3: Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.

Step 4: Place in a container for storage if you’re not using it immediately and add a thin layer of oil on top to help preserve its freshness.

What to Use Basil Pesto For

This basil pesto is one of those kitchen essentials that’s always worth making fresh. It’s packed with bold, herby flavor and can take a dish from good to next level in seconds. Here’s how I love to use it:

Pasta & Rice

Toss it through hot pasta. Simple, fresh, and unbeatable.
Stir into risotto for an extra hit of richness.
Mix with rice or couscous for a quick, flavorful side.

Meat & Fish

Spoon it over grilled chicken or steak just before serving.
Slather onto salmon before baking., an absolute game changer.
Stir into a prawn marinade for something a little special.

Breads & Sandwiches

Spread on toasties or paninis. Trust me, it’s a winner.
Swirl into butter for the best pesto garlic bread.
Drizzle over homemade focaccia before baking.

Variations of Basil Pesto

GiviPesto is easy to tweak for different diets, so no one has to miss out on that fresh, herby goodness. Here are some simple swaps to make it work for everyone:

Swap Parmesan for: Nutritional yeast, ground almonds, or a little extra salt and lemon juice for depth.
Swap pine nuts for: Sunflower seeds, pumpkin seeds, or even hemp seeds.
Reduce oil and nuts, bulk with: Extra basil, spinach, or even courgette (zucchini) to lighten it up.

Once you’ve mastered a classic basil pesto, it’s time to mix things up! The beauty of pesto is how easily it adapts. Switch up the herbs, nuts, or even cheese for a whole new flavor. Here are some great variations to try:

Coriander & Lime: This one’s got a bit of a punch! Swap basil for coriander, use cashews or peanuts instead of pine nuts, and add a squeeze of lime. Perfect drizzled over grilled chicken, fish, or even stirred into a curry.)

Spinach & Basil Pesto: Want a milder, slightly sweeter pesto? Swap half the basil for fresh spinach. It’s a great way to use up leftover greens and gives a silky, vibrant sauce.

Equipment for this Basil Pesto recipe

There are a few things you will need to make this Basil Pesto recipe.

For best results use a Food Processor as this allows you to pulse in short bursts to maintain a good texture and avoid over-blending. However, you can use any Blender to blend the ingredients into a paste. Everything else you need, you will have on hand.

Storage

You will want to store this basil pesto properly so none of that amazing flavor goes to waste.

In the refrigerator - Homemade basil pesto will keep in the fridge for up to 5 days. Just pour it into a clean jar or airtight container and smooth the surface. To stop it from oxidizing (going brown), drizzle a thin layer of olive oil on top before sealing. Every time you use some, top it up with a little more oil to keep it fresh.
In the freezer- Pesto freezes brilliantly and will last up to 3 months, so it’s worth making a big batch. Here’s how:

Flattened Bags: Pour pesto into a freezer bag, spread it out flat, and freeze. When you need some, just snap off a piece. easy!

Ice Cube Tray Method: Spoon pesto into an ice cube tray and freeze. Once solid, pop the cubes into a freezer bag and use them as needed. Straight into hot pasta or sauces.

Small Containers: Freeze in small airtight tubs so you can defrost just the right amount.

Top Tip

Pesto is all about fresh, simple flavors. Use the best basil, a good-quality Parmesan (or Grana Padano for a budget-friendly swap), and proper extra virgin olive oil.

FAQ for Basil Pesto

How do I keep my pesto from turning brown?

To prevent oxidation, press a thin layer of olive oil on top of the pesto before storing it in an airtight container. Keeping it in the fridge helps maintain its vibrant green color.

What can I use instead of pine nuts?

You can substitute pine nuts with walnuts, almonds, cashews, sunflower seeds, or even pumpkin seeds for a nut-free option.

You might also like these Italian recipes

Looking for other recipes like this? Try these:

Recipe

Basil Pesto Recipe

Yield: 1 Cup

Prep Time: 5 minutes

Total Time: 5 minutes

A vibrant, garlicky blend of fresh basil, rich Parmesan, pine nuts, and olive oil. Fresh basil pesto is a fragrant, punchy sauce bursting with flavor.

Ingredients

1 ½ cups (80g) fresh basil leaves
¾ cup (60g) grated parmesan
4 garlic cloves (peeled and crushed)
4 tablespoon olive oil
Salt & pepper to taste

Instructions

Start by adding the pine nuts and garlic to the food processor. Then add the basil on top.
Now add the grated Parmesan, salt, pepper, and olive oil. Pulse in short bursts to maintain a good texture and avoid over-blending.
Place in a container for storage if you’re not using it immediately and add a thin layer of oil on top to help preserve its freshness.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 92mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Cowboy Butter

March 13, 2025 By Dan

If you’re into bold flavors, then you’re going to love Cowboy Butter—a rich, garlicky, and slightly spicy butter that’s perfect for dipping, basting, and spreading. cowboy butter has become a favorite among grillers and steak lovers, but trust me, it goes with just about anything.

About this recipe.

I first came across this when traveling through the southern U.S., where cowboy-style cooking is all about big flavors, simple ingredients, and cooking over fire. Traditionally, Cowboy Butter is served alongside grilled steak, but I’ve found it’s just as good drizzled over seafood, chicken, or even vegetables.

The recipe is a simplified version of cowboy butter. All the same ingredients are used but there is not need to simmer them together. It's perfect for rubbing under the skin of turkey or chicken before roasting and also poaching fish and shrimp. It's amazing used instead of plain butter in these perfect mashed potatoes. See notes and how to prepare it for other uses in the recipe card below.

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Ingredients

Get all of your ingredients together before starting. The ingredients can easily be adjusted to taste and how spicy you want it.

unsalted soft butter
garlic
Dijon mustard
fresh lime juice
Zest of one lime
smoked paprika
chili flakes
cayenne pepper (optional, for extra heat)
sea salt
freshly ground black pepper
chopped fresh parsley
chopped fresh chives
chopped fresh thyme

See recipe card for quantities.

Cowboy Butter Step by Step

As you will see from the photos below, there isn't much to this delicious butter.

All of the ingredients mixed together in a bowl.

Step 1: Mix all of the ingredients together well in a bowl or food processor.

The cowboy butter rolled into sausage shape in plastic wrap.

Step 2: You can form the butter into logs as above for storing and easy slicing but it is optional.

Slice cowboy butter ready to add to a recipe.

Step 3: Use your cowboy butter as needed.

A turkey with the cowboy butter rubbed under the skin.

Step 4: This time I rubbed it under the skin of our Christmas turkey and it was out of this world amazing.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Spiciness - Add more or less chili powder and/or chili flakes to taste.
Vinegar- The lime juice and lime zest in this recipe are there to add a mild, sour flavour. You could add a little vinegar instead.
Dairy Free or Vegan - Swap the butter for a high-quality plant-based butter or olive oil. The flavor will be slightly different, but it will still be rich and delicious. Just be sure to adjust the seasoning slightly, as plant-based butter can have a different salt level.

Equipment

Making cowboy butter this way is really simple and all your really need is a good mixing bowl though you might prefer a food processor.

If using the butter in other ways, such as to top a steak or to melt over vegetables, you need a frying pan or skillet. Simmer the butter and garlic over a medium heat for a few minutes to take out the strong garlic flavour. Then when the butter is still soft, whisk in the other ingredients.

Storage

You can store the cowboy butter in your fridge for up to a week, wrapped tightly in plastic wrap.

Then use it as it is or melt it over a medium heat. It's so good spooned over vegetables and pasta.

Top Tip

If using to spread under the skin of a whole turkey or chicken, let it come to a soft, room temperature before doing so.

FAQ

What is Cowboy Butter used for?

Cowboy Butter is a versatile dipping sauce that pairs beautifully with grilled meats, seafood, vegetables, and even bread. Traditionally, it’s served with steak, but you can drizzle it over shrimp, chicken, or roasted veggies. It also works great as a basting sauce for grilling or a flavorful spread for sandwiches.

Can I make Cowboy Butter ahead of time?

Yes! You can make Cowboy Butter in advance and store it in the fridge for up to a week. Just let it soften for using as a rub for turkey or chicken or gently heat it in a saucepan or microwave before serving. If you want a spreadable version, let it cool and solidify in a container—it’s delicious on toast or steak!

How can I make Cowboy Butter spicier?

Yes! If, like me, you like a good spicy kick to your food, you can add more chili powder or chili flakes. You could also add a splash of your favorite hot sauce for a different kind of heat or add finely chopped fresh chilies for a fresher heat.

Pairing

Cowboy butter would go really well with any of these. It might add a rather different flavour but if you like a good spicy butter, you'll love it:

Recipe

Cowboy Butter Recipe

Yield: 10

Prep Time: 10 minutes

Total Time: 10 minutes

This version of cowboy butter is great used to spread between the skin and meat of a whole turkey or chicken. If you are using it as a dip or to top a steak, you can gently simmer all the ingredients in a small pot which will give you a milder version. Then just let them solidify. See note for instructions.

Ingredients

250g unsalted soft butter
4 cloves garlic, finely minced
1 tablespoon Dijon mustard
2 tablespoon fresh lime juice
Zest of one lime
1 tablespoon smoked paprika
1 tablespoon chili flakes
1 teaspoon cayenne pepper (optional, for extra heat)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley, finely chopped
1 tablespoon chopped fresh chives, finely chopped
1 teaspoon chopped fresh thyme, finely chopped

Instructions

Place all of the ingredients in a mixing bowl or food processor and mix the well to combine.
Taste it and adjust the flavour as you wish. Add more chili powder, lime juice and/or salt for example.
Place covered in the fridge until ready to use. It keeps for up to a week.

Notes

Cooked Version of Cowboy Butter

Melt the butter over low heat in a small pan.
Stir in the garlic, Dijon mustard, lime juice, lime zest, smoked paprika, chili flakes, cayenne, salt, and pepper. Mix well so everything is evenly distributed.
Add the fresh herbs and stirring to combine.
Taste and adjust—want it tangier? Add more lime juice. Need more heat? Throw in extra chili flakes.
Serve warm as a dip for steak, grilled shrimp, chicken, or even crusty bread. You can also let it harden and keep in the fridge until needed. Take a slice or two and top your next steak with it, You'll thank me for that.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 277mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

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