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Blender Pesto

Blender Pesto recipe
photo by:kraft
Blend Italian dressing and fresh basil with a handful of ingredients, and presto—a zesty pesto to use as a sauce, dip or spread.
time
prep:
10 min
total:
10 min
servings
total:
6 servings, 1/4 cup each

What You Need

1/4
cup  KRAFT Zesty Italian Dressing
1/4
cup  extra virgin olive oil
3
cups  fresh basil (3 oz.), divided
1/2
cup  PLANTERS Slivered Almonds, toasted
3
cloves  garlic
1/2
cup  KRAFT Grated Parmesan Cheese

Make It

BLEND dressing, oil, 1 cup basil, nuts and garlic in blender until smooth, stopping occasionally to scrape side of blender.

ADD remaining basil in 1-cup increments, blending after each addition until smooth.

POUR pesto into bowl; stir in cheese.

Kraft Kitchens Tips

Serving Suggestion
Toss pesto with hot cooked pasta or rice. Use as a topping for grilled burgers, chicken or pork. Mix with softened butter or PHILADELPHIA Cream Cheese for spreading on bagels. Or, spread pesto onto a ready-to-use pizza crust, top with your favorite KRAFT Shredded Cheese and bake until cheese is melted.
Pesto Potato Salad
Peel 3 lb. Yukon gold potatoes; cut into 1-inch cubes. Cook in boiling water just until tender; drain. Place in large bowl. Mix 1/2 cup pesto and 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise until blended. Add to potatoes; mix lightly. Serve warm or chilled.
How to Freeze Pesto
The pesto can be refrigerated for up to 5 days or frozen for up to 3 months; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.
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