Traditional Basil Pesto - 7 oz.

Recipes Cooking Directions Ingredients Nutrition - Basil Tangerine Fettuccine with Chicken Meatballs and Brussels Sprouts - Fantastic Gourmet Five Blend Salad - Four Cheese Tortelloni Pasta Salad - Fried Zucchini with Summer Herb Fettuccine - Garlic Arrabiata with Garlic Parsley Fettuccine - Grape Tomatoes & Pesto over Whole Wheat Garlic Fettuccine - Lemon Garlic Orzo Salad with Farmers' Market Tomatoes and Fresh Herbs - Palm Springs Pasta Salad with Italian Pesto Blend - Pesto & Tuna Rainbow Orzo Salad - Scallops and Pesto Atop Venetian Calamari Linguine - Splash-or-Meadow Cheese Tortelloni Salad - Summer Herb Fettuccine Pomodoro Pesto is best served at room temperature or slightly chilled. If serving with pasta, transfer the pasta to a mixing or serving bowl immediately after boiling and toss it with the pesto. Add a small amount of pasta water to help bind and emulsify the pesto to the pasta. INGREDIENTS: Basil, Extra-Virgin Olive Oil, Canola Oil, Parmesan Cheese (Pasteurized Cow Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese (Pasteurized Sheep Milk, Rennet, Salt), Garlic, Pine Nuts, Cashews, Spices, Salt. CONTAINS: CASHEWS, MILK, PINE NUTS.