Basil Pesto Seasoning Mix

Basil pesto sauce has fresh, vibrant, well-balanced flavor that makes it amazingly versatile. It’s perfect on pasta, in sandwiches, as a dip, and as a replacement for pizza sauce.

Herby & Nutty

Pairs well with:

Chicken, pork, fish, & shrimp

Eggplant, mushrooms, peas, zucchini, peppers, & tomatoes

Use 2 tsp (10 mL) per 4 cups (1 L)

Pesto Chicken Salad

Ingredients

  • 2 tbsp (30 mL) Basil Pesto Seasoning Mix

  • ½ cup (125 mL) mayonnaise

  • 1 tbsp (15 mL) lemon juice

  • ¼ tsp (1 mL) salt

  • 2½ cups (625 mL) cooked chicken, shredded or diced, cooled

  • ½ cup (125 mL) sun-dried tomatoes, chopped

  • 2   green onions, thinly sliced

  •  Optional: Butter lettuce, croissants

  1. Combine the seasoning mix, mayonnaise, lemon juice, and salt in a large bowl.

  2. Fold in the chicken, sun-dried tomatoes, and green onion until just combined.

  3. Serve the chicken salad as-is or on a toasted croissant with lettuce, if you’d like.

Yield: 6 servings

Nutrients per serving:

Calories 270, Total Fat 19 g, Saturated Fat 3.5 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 6 g, Fiber 1 g, Sugars 0 g (includes 0 g added sugar), Protein 18 g

Roasted Pesto Potatoes: Cut 2 large russet potatoes (about 1 lb./450 g) into wedges. Toss the potatoes with 2 tbsp (30 mL) of pesto prepared with the seasoning mix. Lay the potatoes on a sheet pan in an even layer and roast at 425°F (220°C) for 25–30 minutes, flipping halfway through.

Pesto Grilled Chicken: Combine 2 tbsp (30 mL) of pesto prepared with the seasoning mix with ½ cup (125 mL) of mayonnaise. Coat 3 chicken breasts in the mayonnaise mixture. Grill the chicken breasts over medium-high heat for 5–7 minutes per side, or until cooked through.

Creamy Pesto Alfredo: Combine 1 jar (15 oz. or 410 mL) of Alfredo sauce with 1 tbsp (15 mL) of the seasoning mix in a medium saucepan. Bring to a simmer, stirring occasionally. Ladle over cooked fettuccine. Serve with grilled chicken, if you’d like.

Pesto Sauce: Combine 2 tbsp (30 mL) of the seasoning mix with 1 tbsp (15 mL) of water and set aside for 2–3 minutes to rehydrate. Add 3 tbsp (45 mL) of olive oil and mix well. Refrigerate overnight to develop the flavor.