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Amore Italian Pesto Paste -- 2.8 oz

Amore Italian Pesto Paste
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Amore Italian Pesto Paste -- 2.8 oz

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Amore Italian Pesto Paste Description

  • All Natural
  • Vegan
  • Product of Italy
  • Recipes Inside Box


Refrigerate after opening.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 2 Tbsp. (30 g)
Servings per Container: About 2.5
Amount Per Serving% Daily Value
   Calories from Fat100
Total Fat11 g17%
   Saturated Fat1.5 g7%
   Trans Fat0 g0%
Cholesterol0 mg
Sodium590 mg25%
Total Carbohydrate1 g
   Dietary Fiber0.7 g3%
   Sugars0 g0%
Protein1 g
Vitamin A15%
Vitamin C6%
Other Ingredients: Basil, sunflower oil, olive oil, salt, pine nuts, garlic, citric acid. Contains: Pine nuts.

Produced in a facility that also processes nuts (cashew) and fish (anchovies).

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Pesto-Stuffed Chicken

Between pasta, pizza and baguettes, pesto has had a long love affair with carbs. But it’s about time the fresh green sauce sees other people, including those on a low-carb or gluten-free diet. Enter: pesto-stuffed chicken. Made from fresh cilantro, shredded coconut and pistachios, you get a pesto that’s unlike any you’ve had before. It’s fresh, sweet and completely satisfying. So you won’t miss those noodles for one minute.

Overhead View of Dinner with Pesto-Stuffed Chicken and Vegetables on Blue Plate and Table |


4 whole chicken breasts
4 garlic cloves
2 bunches cilantro
1 jalapeno pepper
3/4 cup unsweetened shredded coconut
3/4 cup pistachios, unshelled
1/2 cup olive oil, divided
3 Tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. sea salt
1/4 tsp. black pepper


1. Preheat oven to 375 degrees F.

2. In a food processor, combine cloves, cilantro, jalapeno pepper, coconut, pistachios, 1/4 cup olive oil and lemon juice. Process until smooth.

3. Using a sharp knife, cut into chicken breasts but do not cut all the way through. Fill the pockets with pesto mixture.

4. Season both sides of chicken breasts with other 1/4 cup olive oil, plus garlic powder, onion powder, black pepper and sea salt.

5. Place chicken breasts in a baking dish and bake 25 minutes, or until chicken is cooked through.

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