Intensify the flavor of this great Pesto Salad with crunchy toasted almonds. This Pesto Salad with shredded Parmesan is ready in 15 minutes.
What You Need
Original recipe yields 6 servings
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
4 cups tightly packed arugula
2 cups torn fresh basil leaves
1/3 cup PLANTERS Slivered Almonds, toasted
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Whisk pesto, lemon juice and oil until blended.
Combine remaining ingredients in large bowl.
Add pesto mixture to salad; mix lightly.
Substitute chopped PLANTERS Walnuts for the almonds.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/2 cups 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.