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28 servings, 2 Tbsp. dip each
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Prepare as directed, substituting 1/2 cup finely chopped roasted red peppers or pimientos and 1/2 tsp. paprika for the chipotle peppers.
Mix 1 finely chopped, seeded jalapeno pepper with the avocado and cilantro.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love the pesto!!