Blend dressing, oil, 1 cup basil, nuts and garlic in blender until smooth, stopping occasionally to scrape side of blender.
Add remaining basil in 1-cup increments, blending after each addition until smooth.
Pour pesto into bowl; stir in cheese.
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.
Pesto Potato Salad
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.
How to Freeze Pesto
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.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 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.