Basil Pesto is a traditional Italian sauce made from basil, pine nuts, garlic and Parmesan cheese. Our Dried Pesto Basil recipe comes in handy when fresh basil isn’t available. Letting it rest for a couple hours allows the dried leaf to rehydrate and get ready for your use. It’s more of a spread but by adjusting the olive oil, the consistency can be made thinner or thicker depending on the recipe or how you are using it. It has many uses, like a bread topping, as a salad dressing when thinned with more oil and vinegar, with escargot, tossed with fresh pasta, added to guacamole, and so many more ways. They are all over the internet.
We have a Cherry Walnut Pesto Chicken Salad recipe on our website. You can use it to make sandwiches, as a side dish, or main dish for a light meal.
Toast the pine nuts in a frying pan over medium heat. Watch so they do not burn. Put them in a food processor with the basil, garlic, and Parmesan. Process into a paste. Drizzle the oil into processor until smooth. You can use a bit more oil if you want your pesto a bit thinner.
Refrigerate for a couple hours until ready to use. The time also allows the dried basil to rehydrate.