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10 servings, 2 Tbsp. (30 mL) each
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Prepare pesto as directed, but do not add the cheese. Spoon 2 Tbsp. pesto into each section of ice cube trays; freeze until firm. Remove pesto from ice cube trays; place in freezer-weight resealable plastic bags. Freeze up to 4 months. Thaw in refrigerator, then place in medium bowl and mix with the Parmesan cheese before using as desired.
Cook 220 g spaghetti; drain, reserving 1/4 cup pasta cooking water. Toss spaghetti and reserved cooking water with 1/2 cup pesto. Makes 4 servings.
This easy-to-make pesto makes a great hostess gift. Spoon into small jar with lid, then attach a tag with your favourite recipe using the pesto.
* 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.