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.