Dry pesto mix
Source of Recipe
BBR
Recipe Introduction
Posted by: GMom2********I keep this on hand all of the time and prefer it to the wet pesto made with a lot of olive oil. This is very quick to make but does make a large amount. You can easily half the recipe if you wish.
List of Ingredients
2 cups dried basil (Costco)
1 cup pine nuts (Costco)
1 cup grated Parmesan cheese (Kraft)
3 tab. olive oil (Use only 3 tab. This is basically a moist/dry pesto, not wet,and is shakeable!
Recipe
Combine first three ingredients in a food processor. Pulse, pulse, pulse a couple of times and then just mix. Then add the olive oil and mix a little more. Amounts may be altered according to taste. (Some people do prefer their pesto to be very oily.)
I put mine in a shaker spice bottle and it may be kept in refrigerator for up to six months. (I have kept mine longer with no problems.)
When adding this to dishes always start with a small amount. You can always add more.
Uses: Sprinkle on boiled pasta, pasta salad, or stir into vegetable dishes. Excellent on tomato sandwiches. Mix with cream cheese and use as a cracker spread. Also very good mixed with scrambled eggs. Try some in tuna fish or deviled eggs. Slice loaf of french bread in half lengthwise. Butter the cut surfaces and sprinkle with pesto. Top with sliced tomatoes and sliced mozzarella. Place under broiler until cheese is melted and browned.
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