Pantry Pesto With Dried Basil (Vegan!)

When it comes to a flavorful, shelf-stable pesto, you don’t need to look any further than your own pantry. Toss with a generous glug of olive oil on cooked pasta and chicken, or use it as a marinade with a bit of olive oil or as a dry rub. You can even use it to season roasted vegetables. A good rule-of-thumb is 1-2 Tablespoons of pesto per serving, but it's really personal preference. Adjust to taste or add more as needed.Store this dried basil pesto in an airtight container in a cool, dark cupboard for up to 3 months. Always give it the sniff test before you use it — nuts have oils in them and can go rancid if not stored properly. You can also store this dried basil pesto it in the refrigerator or freezer for up to 6 months. Just like fresh pesto, you can freeze this dried pesto in ice cube trays with enough olive oil to cover the herbs. Drop the frozen cubes right into a hot skillet or pot of pasta to use them. That sort of defeats the "shelf stable" part of this recipe, but it is an option!

Great

% Daily Values based on a 2,000 calorie diet

↑Support creators by visiting their site 😊