With pesto a little goes a long way for a delicious fresh flavor. It’s nice to have a jar of this mix on hand as a pantry staple, especially if you use Pesto a lot.
2 cups dried basil
1 cup chopped pine nuts
1 cup parmesan cheese (from the can if you want to store this on the shelf.)
Mix well and store in a quart jar.
To use, combine equal parts mix, water and olive oil. Let stand until basil is rehydrated and mixture is thick.
Use in any recipe calling for pesto. It’s especially nice on grilled chicken, in deli wraps, on pasta salads, and on crusty bread.
What a beautiful photo! Makes me want to whip up a batch up pesto right away! 🙂
How long can this sit on shelf? The pi e nuts will go rancid after awhile?
Yes, the nuts would go rancid after awhile. 3-6 months would be ok. To be safe you can keep it in the freezer until you need it.