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Surviving Uni, One Jar of Pesto at a Time – The Millennial Kitchen

Surviving Uni, One Jar of Pesto at a Time – The Millennial Kitchen

The plight of every twenty-something: moving out and realizing cooking isn’t one of your survival skills. And who comes to the rescue? Store-bought pesto and pasta. Don’t get me wrong, my mum is a chef and nutritionist, but I still gave in. My flatmates and I indulged in the same habit, getting lazy and relying on the one meal every student turns to: store-bought pesto and pasta. And honestly, it almost felt like a privilege at university. Because let’s be real: back home, would we ever be allowed to call ‘Ragu’s’ tomato sauce and spaghetti a ‘meal’? Not without our mums yelling from the kitchen, absolutely not.

 

So let me make your life easy and simple in all ways. You can take the same amount of time, satiate yourself, and not load your gut with garbage. Here is the recipe of our go-to red pesto and green pesto which can be used to make 25-plus recipes. Yes, I calculated and it’s 25+, But here are my absolute favorites!

Red Pesto 

Arugula Toast : Crispy sourdough with a thick layer of red pesto, topped with arugula and olives. Two slices and you’re ready to run out the door.

Red Pesto Chowder : If you’ve ever noticed The Crown spooning up endless chowder, here’s your version below!

Protein Bowl : Pick your protein – chicken, prawns, fish, tofu, or paneer (although, I would avoid store bought paneer ). Sauté with veggies, stir in red pesto, and you’ve got a stroganoff-style dish, lighter but still filling.

Couscous Salad : Couscous with cucumber, cherry tomatoes, olives, onion, parsley, and a big spoonful of red pesto. Easy, light, and meal-prep friendly.

Green Pesto

Green Pesto Eggs : Scrambled, omelette, or sunny-side-up—mix in the pesto or spread it on toast underneath. I like mine with chili oil and feta on top.

Avocado Toast : Mash avocado with a spoon of Greek yogurt and season to taste—my go-tos are Trader Joe’s Everything but the Bagel mix, chili flakes, or even a dash of peri-peri masala. Spread a layer of pesto over sourdough, pile on the avocado mixture, finish with a sprinkle of chili flakes, and that’s it. You can thank me later.

Mozzarella & Sun-Dried Tomato Toast (Budget Hack) : It may be basic, but make five of these for the price of one café version and suddenly it’s genius.

Stuffed Mushrooms : Mix pesto with breadcrumbs and parmesan, spoon into mushrooms, and bake until golden. Looks impressive, takes almost no effort.

Salmon or Pesto Meatballs Your Choice : Coat salmon fillets with pesto and roast with asparagus and lemon. Or mix pesto into ground chicken or turkey, roll into meatballs, bake, and serve with a light tomato sauce.

 All of these recipes take less than 15 minutes to make. Both the red and green pesto can be prepared in bulk and stored in the freezer, ready whenever you need them. The best part is that each recipe tastes different, yet they’re all nutrient-packed and deliciously light. Unlike most store-bought sauces, often loaded with added sugars and oils high in trans fats, your homemade pesto lets you double your serving without a second thought, knowing exactly what’s going into it. And beyond the health benefits, there’s something deeply satisfying about cooking. Whether you’re alone or with friends, the act itself is healing.

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