Pesto as a Marinade for Fish and Chicken – A Flavor Bomb That Works Every Time

Pesto is known for dressing up pasta, but it’s also one of the most underrated marinades in the kitchen. Packed with oil, herbs, garlic, cheese, and acidity, pesto has everything you need to infuse proteins with flavor fast—without extra ingredients or complicated techniques.

Whether you’re working with chicken breasts, thighs, or wings, or grilling salmon, cod, or shrimp, a pesto marinade adds moisture, tenderness, and irresistible depth. Best of all? It doubles as a finishing sauce too.

In this post, we’ll break down how to use pesto as a marinade for fish and chicken, the best types of pesto to use, marinading times, safety tips, and complete meal ideas to turn your protein into the star of the plate.

Why Pesto Makes a Great Marinade

4. Fast-Acting

• Pesto works in as little as 30 minutes—perfect for last-minute meals

Best Pesto for Marinating Proteins

Pesto Type	Best For…
Basil Genovese	Chicken breast, white fish
Red Pepper Pesto	Shrimp, salmon, grilled chicken thighs
Cilantro & Lemon Pesto	Tilapia, cod, shrimp
Mint & Pistachio Pesto	Lamb chops, chicken drumsticks
Broccoli & Almond Pesto	Roasted chicken, grilled swordfish

Marinading Chicken in Pesto

Best Cuts to Use:

• Boneless skinless chicken breasts (sliced or whole)
• Thighs, drumsticks, or even wings
• Chicken skewers or kabobs

How to Marinate:

1. Use ¼ to ½ cup pesto per pound of chicken
2. Coat chicken fully in a bowl or sealed bag
3. Let marinate in the fridge for 30 minutes up to 24 hours
4. Bring to room temperature for 15 minutes before cooking
5. Grill, roast, pan-sear, or bake as usual

Pro Tips:
• Add a splash of lemon juice or white wine to thin out thicker pestos
• Don’t reuse pesto marinade unless it’s boiled or cooked

Marinating Fish and Seafood with Pesto

Best Types of Fish:

• Salmon – holds up to strong pestos
• Cod or Haddock – benefits from herbal freshness
• Tilapia – mild and fast-cooking
• Shrimp or Scallops – quick marinating needed

How to Marinate:

1. Use 2–3 tablespoons of pesto per fillet or 1 lb of shrimp
2. Marinate no more than 20–30 minutes (acid can “cook” seafood)
3. Grill, roast, pan-fry, or skewer and broil
4. Serve with an extra dollop of fresh pesto on top

Pro Tips:
• Brush fish with extra pesto in the last 2 minutes of cooking
• Pair seafood pesto marinades with citrusy pestos (like cilantro-lemon or mint-fava)

Sheet Pan Dinner Ideas Using Pesto Marinade

1. Pesto Chicken & Potatoes

• Marinate chicken thighs in basil or red pepper pesto
• Roast on a tray with baby potatoes and red onion

2. Pesto Salmon & Asparagus

• Coat salmon in cilantro-lemon pesto
• Roast with asparagus spears and lemon slices

3. Shrimp Skewers with Mint Pesto

• Marinate shrimp in mint-pistachio pesto
• Grill and serve with couscous and grilled zucchini

Serving and Pairing Ideas

Protein	Pair With…
Chicken	Farro salad, roasted carrots, flatbread
Salmon	Lemon rice, grilled corn, arugula salad
Shrimp	Pasta primavera, garlic bread, mango slaw
Cod	Mashed cauliflower, green beans

Can I Cook with the Same Pesto I Marinated In?

Short answer: not raw.

Here’s how to reuse safely:
• Reserve some pesto before marinating to use as a finishing sauce
• If using leftover marinade pesto, boil it first or cook it thoroughly with your protein
• Or add fresh pesto on top post-cooking for brightness

Marinate Like a Master with Pesto

Using pesto as a marinade takes the guesswork out of flavor. You’re working with an all-in-one blend of herbs, oils, acids, and umami—ready to transform simple proteins into something vibrant, aromatic, and completely addictive.

Whether you’re grilling salmon for a dinner party or baking chicken thighs for meal prep, pesto doesn’t just dress the dish—it builds the flavor from the inside out.

So next time you’re stuck on what to marinate with, skip the soy sauce or bottled vinaigrette. Grab a spoonful of pesto—and get ready to level up your plate.