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
  1. 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.
  2. 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.