Try this Pesto Salad that can be ready in just 15 minutes. This flavour-packed arugula salad is made with fresh basil, toasted slivered almonds and shredded Parmesan cheese, Enjoy!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Classico Basil Pesto di Genova
1 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
4 cups tightly packed arugula
2 cups torn fresh basil leaves
1/3 cup slivered almonds, toasted
1/4 cup Kraft 100% Parmesan Shredded Cheese
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How do I make it ?
Whisk pesto, lemon juice and oil until blended.
Toss arugula with remaining ingredients in large bowl.
Add pesto mixture; mix lightly.
Kraft Kitchen Tips!
Substitute chopped walnuts for the almonds.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavour. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 160 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 1 g
Protein 4 g
6 servings, 1-1/2 cups (375 mL) 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.