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Makes 4 servings, 1/4 recipe (123 g) each.
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Serve with hot cooked couscous and grilled fresh vegetables, such as quartered red peppers, sliced zucchini and/or sliced portobello mushrooms.
Refrigerate any leftover grilled chicken. Slice, then use to make sandwiches with sliced roasted red peppers and crusty Italian bread.
For a spicy twist, substitute arugula leaves for the baby spinach.
Store spinach pesto in tightly covered container in refrigerator up to 5 days. Or for longer storage, freeze up to 2 months; thaw in refrigerator before using.
* 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.