Sure, pesto is a classy condiment. But our Pesto Puttanesca, with its pistachios, and a few other surprise ingredients, is practically black-tie ready.
What You Need
Original recipe yields 5 servings
1-1/2 cups tightly packed fresh basil
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup PLANTERS Pistachio Lovers Mix
5 pitted Kalamata olives
3 cloves garlic
6 Tbsp. oil-packed sun-dried tomatoes, undrained
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. tomato paste
1 Tbsp. HEINZ Red Wine Vinegar
1 Tbsp. capers
1 anchovy fillet
1/4 tsp. ground red pepper (cayenne)
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Let's Make It
Process first 5 ingredients in food processor until finely chopped, using pulsing action.
Mix remaining ingredients in liquid measuring cup. Gradually add to basil mixture through feed tube in lid, processing after each addition until well blended.
Serve over hot grilled fish or poultry. Or, mix 2/3 cup prepared pesto with 24-oz. jar pasta sauce before heating and serving over hot cooked pasta.
For an easy appetizer, spread 1/2 cup prepared pesto onto 12-inch ready-to-use baked pizza crust; top with 1-1/2 cups KRAFT Shredded Mozzarella Cheese. Bake as directed on pizza crust package. Cut into 3x1-1/2-inch strips.
How to Store
Store prepared pesto in tightly covered container in refrigerator up to 5 days. Or for longer storage, freeze up to 2 months; thaw in refrigerator before using.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1/4 cup each
* 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.