Dried basil, on the other hand, tastes bitter and is a dull brown color. It’s also tough, with a texture kind of like a pile of brittle autumn leaves. So dried basil pesto? Not sure. But it got us to thinking…why not find out? As a little experiment, Alex and I took a stab at a recipe. Was it good? Keep reading to find out! So then, would you want to make basil pesto? You read the part about how it tastes bitter, is dull brown, and has the texture of fallen leaves? OK, keep reading. Oddly enough…it tasted kind of, good? While it’s really nothing to look at, dried basil pesto is kind of tasty. I mean, what wouldn’t be with Parmesan and garlic? It does have a bit of a bitter aftertaste, but it’s actually not too bad. A huge surprise to us, for sure! As you can see above, the color difference is quite stunning: so if you can swing it, fresh basil is absolutely worth it. But if you promise you have no access to fresh basil, here’s how to make dried basil pesto:
Throw dried basil into a food processor with Parmesan cheese, garlic, cashews, lemon juice, and salt. Blend for a few seconds until combined. Add olive oil in a steady stream until a thick sauce forms! Store 1 week in the refrigerator or several months frozen.
Best Basil Pesto Vegan Cashew Pesto Walnut Pesto with Basil Easy Vegan Pesto
Mustard BBQ Sauce Easy Marinara Sauce Homemade BBQ Sauce Honey Mustard Sauce Chimichurri Homemade Teriyaki Sauce Cashew Cream Creamy Cilantro Sauce Yum Yum Sauce
5 from 8 reviews
