Dried Basil Pesto
- 1/2 C dried basil flakes
1/4 C pine nuts
3 cloves garlic
1/2 C grated parmesan
1/2 C olive oil
- Toast pine nuts in a dry pan over medium heat. Place in food
processor with basil flakes, garlic, and parmesan. Pulse, then run full
until nuts have broken down. You will get a slightly moist paste.
- With processor running, drizzle oil into processor. Continue to run
until it stops making that grating noise, about half a minute.
Refrigerate until ready to use. If possible, make at least a few hours
ahead, so the basil has time to hydrate and meld with the other
ingredients. This will make a thick sauce. If you want it thinner, use
3/4 C oil instead. I like the more intense flavor.