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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.
10 min
10 min
6 servings, 1/4 cup each

What You Need

cup  KRAFT Zesty Italian Dressing
cup  extra virgin olive oil
cups  fresh basil (3 oz.), divided
cup  PLANTERS Slivered Almonds, toasted
cloves  garlic
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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