Pesto
Pesto is a bold, punchy paste made from herbs, nuts, cheese, and oil—and it’s your ADHD kitchen shortcut to flavour heaven. Whether it’s classic green, rich red, or fiery chilli, pesto delivers maximum dopamine with minimum effort.
Why it Works
Pesto is the ultimate ADHD-friendly flavour bomb: ready to go from a jar, packed with sensory reward, and endlessly flexible. It brings brightness, richness, and depth to a dish in literal seconds—no chopping, no cooking, no stress. It’s also modular: use a little or a lot, pair with nearly anything, and feel like a genius every time.
Bonus: pesto contains healthy fats, nuts, and herbs that support focus, brain health, and energy regulation—especially when you’re running low.
How to Use it
Pesto brings bold flavour with almost zero prep. It’s the kind of fridge-door magic that makes bland meals feel intentional and complete. Here’s how to make it work:
- Stir through cooked pasta or noodles for an instant sauce
- Swirl into soup or brothy bowls for extra depth
- Use as a marinade for chicken, prawns, or tofu
- Drizzle over roasted veg or grains as a dressing
- Spread on sourdough toast with eggs, cheese, or beans
- Mix into yogurt, ricotta, or cream cheese for a creamy dip
- Toss with tinned beans or lentils to make an instant salad
Buying Guide
- Read the label: Look for pesto made with real olive oil, nuts (pine nuts, almonds, or cashews), hard cheese like Parmigiano Reggiano or Pecorino, and no weird fillers.
- Green pesto (classic basil) is the most versatile—great with pasta, toast, meats, and veggies.
- Red pesto often includes sun-dried tomatoes—try it with fish or white beans.
- Chilli pesto adds a spicy kick to anything bland—perfect for fried eggs, grains, or pizza.
- You don’t need to buy the priciest brand—some mid-range options are brilliant. Try a few to find your favourite texture and tang.
- Store-bought vegan pestos can be great too—just check they use a flavourful nut and oil base.
Storage Tips
- Once opened, pesto keeps in the fridge for around 5–7 days.
- To make it last longer, smooth the surface and drizzle a thin layer of olive oil on top before closing the lid.
- If you have fresh pesto and want to save it You can freeze it in its original packaging or in ice cube trays—pop out a cube and toss it straight into hot pasta, soup, or beans.
- Stir through grains or veg right before serving to keep the flavour fresh and bold.
Things to know
- Most pestos contain nuts and dairy—check the label if you have allergies or sensitivities.
- Green pesto has the strongest basil hit, while red and chilli versions tend to be sweeter or spicier.
- The texture can vary—some are smooth and oily, others chunkier and more rustic. Play around to find what you like.