RECIPE: Pesto Romano Topping

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Pesto Romano Topping

  • ¾ cup prepared basil pesto
  • 1 cup shredded Romano cheese (or Parmesan, Asiago, Parmigiano-Reggiano)

Spread hot, cooked corn on the cob with a tablespoon or so of pesto. Sprinkle with cheese. Makes 6-8 servings.

Recipe by culinary dietitian Kim Galeaz, RDN CD