A number of our recipes call for a “1 packet of dry pesto mix”. It’s easy to make your own, instead of spending $1 to 3 for that packet. Buy your dried basil in the bulk herb section, or air dry your own to save even more. For the garlic, freeze-dried is even better to use.
Dehydrated Pesto
Ingredients:
- 3 Tbsp dried basil, crumbled
- 3 Tbsp shelf stable parmesan cheese (green can)
- 1 Tbsp dried garlic, powder or diced
- 2 Tbsp olive oil (or 2 packets)
Instructions:
At home pack the dry ingredients in a snack size bag and seal tightly. Mark “Add ¼ cup water”. Pack the oil in a leak proof bottle or take packets.
Depending on your use for the pesto sauce, add the oil and up to ¼ cup water (hot or cool) slowly, mixing till blended.
If using on trail sammies, you may want to use less water for a thicker spread. Let sit for a couple minutes to blend the flavors.
Notes:
Perfect for pasta: Add a couple of diced sun-dried tomatoes, a handful of pine nuts or hemp hearts, and you have a sauce worthy of any type of pasta.
Try with Potato: make mashed potatoes and pesto in two separate bags, use pesto and olive oil and red pepper flakes as condiments for mashers.
Wraps: smear on a tortillas! Really good with chicken, shrimp, turkey, tuna, dandelion greens.
For a vegan version: Use vegan parm found in most natural food stores.
