small sauce pan, mix pesto sauce mix with the oil
nd the mixture is creamy.
Add the pesto sauce until blended
he poaching liquid.
Basil Pesto:
Process all the ingredients
To prepare the Creamy Pesto Dressing, stir together the mayonnaise or salad dressing, sour cream, Parmesan cheese, pesto, and garlic in a small bowl.
Stir in milk, 1 teaspoon at a time, to make of desired consistency; set aside.
Divide the greens among four individual salad bowls or serving plates.
Arrange the mozzarella or provolone cheese, ham or turkey, salami or prosciutto, tomato, yellow or green pepper, onion and artichoke hearts over the greens.
Drizzle with the Creamy Pesto Dressing.
add to pasta.
Whisk pesto sauce mix, milk, and olive
Heat a small amount of the olive oil in a non-stick skillet over medium heat. Season mahi mahi with oregano, salt, and white pepper; cook in skillet until the flesh flakes easily with a fork, 7 to 10 minutes per side.
While fish cooks, whisk remaining olive oil, milk, and creamy pesto sauce mix together in a saucepan over medium-low heat; cook, stirring regularly, until it begins to thicken, 3 to 5 minutes. Remove saucepan from heat and stir crabmeat into the sauce.
Transfer cooked mahi mahi to plates and spoon sauce over the fish.
Place deep non-stick skillet over medium heat, add olive oil.
When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
Add the lemon juice and artichoke hearts.
Let simmer over low heat about 5 minutes.
Serve over the hot fettuccini noodles.
Cook fettucini; follow directions on package.
Warm alfredo sauce.
Cook the Knorr creamy pesto mix.
Follow the directions on package.
Add cooked shrimp to the alfredo sauce.
Drain the fettucini.
Add the alfredo sauce and shrimp to fettucini.
Add the pesto mix to the fettucini and alfredo sauce.
Serve on plates topped with Parmesan cheese and black pepper.
Enjoy!
Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
Add chicken, whipping cream, salt, and pepper (to taste).
Let sauce simmer until slightly thickened, about 5 minutes.
Add pesto and parmesan. Stir until creamy and thickened.
Pour pasta, sprinkle desired amount of parmesan over dish.
br>Finish -- Add the cream, pesto, olives, and onions to the
eat and whisk in prepared pesto. Season to taste with salt
until mixture is smooth and creamy.
In a bowl, stir
he creamy mixture, stirring until well mixed.
Stir in the pesto
he creamy mixture, stirring until well mixed.
Stir in the pesto
Boil water for pasta; cook and drain.
Meanwhile, in a skillet, melt butter or margarine and brown cubed chicken.
Add soup, pesto sauce and milk to skillet; bring to a boil and cook on low for about 5 minutes.
Stir in pasta and heat through.
Combine whipping cream and pesto sauce in a saucepan; add capers.
Cook mixture over low heat until thoroughly heated, stirring frequently.
Cook pasta according to package directions, and drain.
Toss pasta with sauce, and sprinkle with toasted pine nuts.
Serve immediately.
Mix pesto and salad dressing until well blended. Add remaining ingredients; mix well. Refrigerate.
and drizzle evenly with the pesto cream sauce.
Sprinkle with
ream and entire jar of pesto.
Cook on High 1
In a saucepan add cold water to cover potaoes and cook til tender. Drain and mash.
Add rest of ingredients. Do not over-mix. Press into 10 inch spring-form pan that has been sprayed with oil.
Bake 15 min at 425 until golden at edges.
Make sauce: Add all ingredients to food processor and process til smooth.
Spread with pesto. Sprinkle with remaining ingredients.
Return to oven for additional 10 minute.