For pesto sauce, pulse 1 cup pesto blend and 1/3 cup nuts until nuts are finely ground. (While pine nuts (pignolias) are ideal, walnuts, pecans, or almonds can be substituted.) Add 1/3 cup warm water and mix. Cover and let stand about 10 minutes. Add 1/2 cup olive oil and blend thoroughly.
Serve over hot, freshly-cooked pasta. Left thick, this paste also makes a wonderful sandwich spread that's much lower in fat than mayonnaise. For a delicious, filling lunch, try a toasted sandwich made with hearty slices of Italian bread, pesto spread, sliced tomatoes and mozzarella cheese. For a tasty dip, thin pesto sauce with plain yogurt or sour cream.
Hand mixed from: Parmesan cheese, Romano cheese, sweet basil, extra-fine black pepper, granulated garlic, salt and sugar. Sodium content: 149.17 mg per teaspoon; 9.32% sodium
For best flavor, keep refrigerated.