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Italian stone pine nuts — pesto alla Genovese, toasted garnish
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian stone pine nuts — pesto alla Genovese, toasted garnish
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In 2 quart saucepan, bring to a boil the UNDRAINED tomatoes, butter, pesto, artichoke hearts and water. Stir in stuffing mix and pine nuts. Cover, turn off heat, and let stand 5 minutes. Fluff with a fork. *For moister stuffing, add 1-2 Tbl. more water.