Combine cooked cauliflower, quinoa, butternut squash, and add to a bed of baby spinach. Drizzle Armanino Cilantro Pesto on top.
Our Cilantro Pesto is ready to use as a pasta sauce or ingredient:
| 224 CP | 18 / 7 oz |
| 1806 F | 3 / 30 oz |
| 1246 F | 48 / 4 oz |
| Nutrition Facts | |
|---|---|
| Serving Size | 1/4 cup (57g) |
| Amount Per Serving | |
| Calories | 190 |
| % Daily Value* | |
| Total Fat 19g | 24% |
| Saturated Fat 3g | 15% |
| Trans Fat 0g | |
| Cholesterol 15mg | 5% |
| Sodium 380mg | 17% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 131mg | 10% |
| Iron 1mg | 6% |
| Potassium 70mg | 2% |
| The % Daily Values tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Combine cooked cauliflower, quinoa, butternut squash, and add to a bed of baby spinach. Drizzle Armanino Cilantro Pesto on top.
Combine seared ahi tuna, avocado, red onion, and soy sauce glaze. Add to crispy won ton wrappers, and top with Cilantro Crema. (50/50 Cilantro Pesto and Mexican Crema).
Combine red quinoa, corn, avocado, EVOO, and salt. Top with fresh cilantro, chopped onion, tomato, and corn, finished with Cilantro Pesto.
Make your next grilled cheese gourmet with peppered bacon, grated fontina cheese, spicy tomato spread and Armanino Cilantro Pesto.
Place baked salmon on a bed of fig and toasted cashew biryani. Finish with a drizzle of Armanino Cilantro Pesto.
Making aioli is a breeze with Armanino pestos and sauces. A 50/50 mix of mayo and sauce is a good starting point.
