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Wrap stems of basil in a damp paper towel, place in resealable plastic bag and refrigerate up to 4 days. Or place the bunch, stem-ends down, in a glass of water; cover with a plastic bag and refrigerate as directed.
To make a black olive pesto, blend 1/2 cup pitted black olives in blender with the dressing, basil and 1/3 cup Parmesan.
* 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.
these were just ok...I was disapointed
I have made this several times for parties and meetings and they have always been a hit, and people constantly ask for the recipe! I have also made a modified version as well and have added a small clove of garlic and some pine nuts, the garlic gives it a little bit of a kick. I will probably roast the garlic if I use it again to take some of the bite out of it! It is a really easy, and delicious recipe!