Buitoni Pesto with Basil


buitoni pesto sauce

I love Buitoni pesto. It’s easy to make pesto yourself, but it’s even easier to swing by your supermarket’s refrigerated case and pick up a container of the Buitoni version. The bright, fresh taste of basil in this pesto will fool anyone into thinking you made it yourself. And really, you can take the credit–it’s okay, I won’t tell. Buitoni pesto tastes so good because it’s made with all natural ingredients–basil, parmesan, and pure olive oil, just like you’d make yourself. And for those of you who watch your calorie intake, Buitoni also makes a Reduced Fat pesto with 25% less fat than the classic version.

In my last Buitoni review, I showed you how to throw together a quick meal using their pesto, refrigerated pasta, and roasted veggies. This is one of my go-to meals for busy weekdays. But pesto is so good, there’s really no reason to limit yourself to using it on pasta alone! It’s an easy way to dress up just about any food. Here are some of my favorite uses for pesto:

Cream Cheese 2.0

I like making my own flavored cream cheese rather than buying the store version. A favorite in our household is pesto cream cheese–stir Buitoni pesto into cream cheese (add some chopped sun-dried tomatoes too if you have them) and serve on bagels or crackers.

Easy Potato Side

It’s spring time, which means it’s baby potato season! As you can see here, I took some baby red potatoes, roasted them in the oven, and then tossed them with a few tablespoons of Buitoni pesto. Could anything possibly be easier? Or yummier?


Pesto-licious Soup

In France and Italy, vegetable soup is often finished with a spoonful of pesto (or pistou, in France–the French version is slightly different than the Italian version, but it’s close enough!). Whether I’ve spent a few hours making minestrone from scratch or serving it up from a can, if I have pesto on hand, I like to stir a little bit in–it lends a nice, fresh flavor to soup.

Pesto Bread

Garlic bread is boring–pesto bread is where it’s at! Grab some crusty French bread at the bakery and spread it with a little pesto next time you’re having pasta for dinner.

Marvelous Marinade

Mix some Buitoni pesto with olive oil, salt, and pepper until it’s thinned out slightly. Put it in a large zip-top bag with chopped up veggies, toss (kids love this part!), and let marinate for a few hours. Roast the veggies on a baking sheet at 400 degrees for 40 minutes, stirring 2-3 times. SO GOOD! And so easy! I like to make sandwiches with these veggies (here, I used onions, portabella mushrooms, and yellow squash)–serve on some pesto bread and top with a little bit of mozzarella cheese and you have yourself a delicious, healthy meal.


Pizza Redux

My favorite sauce to use on pizza is pesto. It’s so flavorful that you can go lighter on the cheese, or even omit it entirely. Sun-dried tomatoes, mushrooms, broccoli, and artichoke hearts are the perfect toppings for your pesto pizza creation.

Pesto Caprese Salad

It’s almost summer, so I’m sure a lot of you are going to be starting a garden soon. Almost every gardener I know ends up with a surplus of tomatoes–what to do with all those red beauties? We like slicing them (thick!) and topping them with basil leaves, pesto, and fresh mozzarella. This makes a fantastic sandwich too–it tastes like summer!

THE GIVEAWAY is closed.


No purchase necessary. Open to residents of US.  ONE ENTRANT PER HOUSEHOLD/IP Address! Giveaway ends April 25th at 9:00 p.m. (PST).  I check all entries – cheating will not be tolerated.  Winner will be notified via email and needs to reply within 48 hours, or a new winner will be chosen. Please make sure you check your spam folder – I will not be responsible if you did not receive winning email notification. Winners name(s) will also be posted on Winners List immediately after drawing has occurred. Winners will be chosen using the “And the Winner is” plugin.  Screenshots of winners available by request.  **By entering this giveaway, you confirm that you have read and agree to my giveaway rules. Please allow 6-8 weeks for deliver of prize {though it is usually much sooner}.

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** Kiersten received samples of product to facilitate this review. All opinions herein are those of reviewer only.


About Author

Jennifer Regan is the owner/editor-in-chief of Eighty MPH Mom, a family-friendly blog. She is active in Brand Ambassadorships and campaigns, and is active in social media, helping brands promote!


  1. I have a sandwich I make with roast chicken, gouda, tomatoes and pesto on french bread that is my family’s favorite.


  2. We’ve been on a trying different pestos kick lately with turkey sandwiches with portobello mushrooms. Great combo. Haven’t tried this brand yet.

    beyondthestarvingartist at gmail dot com

  3. Kathlean Owens on

    I think I would like to use it in my homemade chicken spaghetti sauce to give it a bigger punch.


  4. I might make my famous Chicken Parmesan with it! I’ve been wanting to try this just haven’t
    ever tried a Pesto before at all so this would be good to win. barb g. directorylanesuperstore(at)gmail.com

  5. beth shepherd on
  6. I don’t know that I’ve ever tried Pesto Sauce. I think the first time I try it I would just have it over pasta. Thanks!
    jackievillano at gmail dot com

  7. Alicia Webster on
  8. Alicia Webster on
  9. Alicia Webster on
  10. Monique Rizzo on
  11. Helen Keeler on
  12. Monkeygirl Savings on

    I would try your recipe where you marinate veggies and roast them and put cheese on them. yummmmmm

  13. I use pesto on macaroni, as a sandwich spread, and sometimes I even just dip bread or crackers and eat it as a snack.

  14. I would make some cheese ravioli with pesto sauce.
    [email protected](Dot)com

  15. I follow as Renee G on gFC
    [email protected](DOT)com

  16. I follow as Renee G on gFC
    [email protected](DOT)com

  17. One of these days I’m going to make a crab & shrimp lasagna with pesto. It just sounds like it would be good.

    Thanks for the giveaway >^..^<

  18. I love to use grilled chicken strips and frozen peas with the pesto sauce and toss with hot pasts and fresh grated Parmesan. It is quick, easy and yummy.

    ezmerelda at mail dot com

  19. I’s make a pesto pizza with red peppers, ham and Monterey Jack and Parmesan cheese…YUM!!!
    Delish giveaway, thanks.

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