Basil pesto can really liven up any sandwich, salad or pasta! We’ve mixed it with pasta, asparagus and roasted tomatoes but you really can use it a number of different ways. It’s really handy having our dried basil in your cupboard for cooking and for making your own pesto. This recipe requires just 6 ingredients and comes together very easily in a food processor.
Recipe: Dried Basil Pesto
Ingredients:
1/2 cup dried basil
¼ cup pine nuts
2 large garlic cloves
3 tbsp nutritional yeast
½ tsp white miso (optional) (or a pinch of salt)
½ cup extra virgin olive oil
Method:
Toast the pine nuts in a sauce pan until just beginning to brown (approx. 4-5 mins). Meanwhile, add all remaining ingredients to a small food processor. Add the pine nuts and blitz for approx. 60 seconds, you may need to scrape the sides down part way through.
Allow to sit and the flavours to infuse whilst you prepare the rest of the dish. Allow for approx. 1 tablespoon per person. Store leftovers in the fridge.
Photograph is regular whole-wheat spaghetti with spinach, asparagus and tomato.
*You can skip the toasting of the pine nuts but this step really adds a lot more flavour and release the oils in the pine nuts.
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