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6 servings, 1/4 cup each
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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.
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.
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.
* 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.