This smart blend of pesto and aioli is delicious tossed with pasta or used as a dip for grilled veggies.
You can make the pesto aioli up to a day in advance.
Experiment with different herbs and nuts, such as cilantro and cashews, or arugula and walnuts.
To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
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