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Mix 1½ Tbsp. olive oil and 2 Tbsp. water with 2 Tbsp. of MIX FOR PESTO. Microwave for 1 minute or heat on the stove until heated through. Let stand for a few minutes. Stir in 1 Tbsp. Parmesan cheese.
Stir in 1/2 cup chopped tomatoes to main recipe. Let set for 15 minutes. Lightly toast slices of French bread. Put slice of mozzarella cheese on each slice and put under the broiler to melt. Serve toast around a bowl of tomato mixture.
Use 2 Tbsp. of milk instead of water on main recipe.
Stir until well blended: 1/4 cup MIX FOR PESTO with 1/2 cup mayonnaise and 1/2 cup sour cream. Refrigerate until ready to serve. Great with chips, crackers or fresh vegetables. Can also be used as a dressing for pasta salad or potato salad.
Toss Bruschetta mixture over hot pasta. Add cubed mozzarella cheese.
Mix 1/2 cup butter with 3 Tbsp. MIX FOR PESTO. Spread on sliced French Bread. Wrap in foil and bake 15 to 20 minutes at 350° F.
Use under chicken breast skin and bake as usual.
Mix 2 Tbsp. MIX FOR PESTO with 2 Tbsp. Herbal vinegar and 1/2 cup olive oil for a dressing.
Mix 2 Tbsp. MIX FOR PESTO into 8 oz. cream cheese and stuff into scooped out cherry tomatoes.