(Make for $3.61 per serving from ALDI)
Recipe Courtesy of Chef Scott, ALDI Test Kitchen
Makes two 16-ounce mason jars
Pesto
1/2 cup fresh parsley
1/2 cup Little Salad Bar Flat Leaf Spinach
1/4 cup grated Priano Asiago Cheese Wedge
1/4 cup Carlini Pure Olive Oil
6 tablespoons Southern Grove Cashew Halves, chopped
1-1/2 tablespoons Stonemill Essentials Minced Garlic in Olive Oil
1/2 lemon, zested and juiced
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
Salad
1/4 cup SimplyNature Organic Diced Tomatoes
1/4 cup Tuscan Garden Large Pitted Ripe Olives, chopped
4 ounces Happy Harvest Mushroom Stems & Pieces, drained and rinsed
1/2 cup Kirkwood Grilled Chicken Strips, diced
2 cups cooked Reggano Tri-Color Pasta
1/4 cup grated Priano Asiago Cheese Wedge
For the pesto: In a food possessor, combine parsley, spinach, 1/4 cup Asiago cheese, olive oil, cashews and garlic. Pulse until fully incorporated. Add lemon juice and zest, season with salt and pepper to taste.
To assemble: Pour pesto into the bottom of a 1-quart mason jar and add tomatoes, olives, mushrooms and chicken. Top with pasta and remaining cheese.