- 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)
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.
Perfect for pasta: Add a couple of diced sun-dried tomatoes, a handful of pine nuts 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.