Never heat pesto or it will split – use in grilled chicken salad dressing instead

Do you love creamy pesto? What if we told you that you should never add cream to pesto? That’s right! Authentic Italian pesto dishes have a creamy consistency, but do not contain cream This is because of the emulsification of the nuts on to the sauce.

Pesto should be always creamy, and never oily. If it’s whipped together properly, like the Barilla Sun Dried Tomato Pesto, you should never see an oily layer on top. To stop it from splitting and becoming oily in home cooking, there is one very big rule – NEVER HEAT PESTO!

It should always be stirred through pasta off the heat, but it’s also delicious in many other dishes. In this warm chicken and vegetable salad, we have used the pesto in the dressing – water it down and you’ll see how m=lush and creamy the dressing is, with no added cream.

This dish is perfect for Italian food lovers Kimberley and Jonathan, especially since their son has allergies and the pesto is free of artificial preservatives (and full of yummy Italian tomatoes too!). It’s a quick and easy way to make a delish salad dressing on the go.

Watch us teach Kimberley and Jonathan this recipe on Episode 4 of Kitchen Rescue on TenPlay

Never heat pesto or it will split – use in grilled chicken salad dressing instead


Cooked in20 minutes



• 1/2 jar Barilla Sun Dried Tomato Pesto
• 2 chicken breast fillets
• 500g vegetables of your choice
• Olive oil
• Salt and pepper
• water


1. Season chicken with olive oil, salt and pepper, then grill until golden and cooked through. Do the same with the roast veggies.
2. Do not put pesto on the chicken or veggies before cooking.
3. Mix ½ jar of pesto with an equal quantity of water, to make a dressing.
4. Slice the chicken. Toss with grilled veggies and dressing.

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