I put together this pesto recipe to use in a Pesto Spinach Lasagna (Crockpot) dish. What I like most about this pesto recipe is that it uses dried basil (a staple I already have on hand), it only makes a single-serving, and it's super easy to prepare. The flavor profile is standard of a pesto and I typically use whatever chopped nuts (walnuts, pecans, or pine nuts) I have in the pantry.
·¼ cup EVOO
·¼ cup chopped walnuts, pecans, or pine nuts
·3 TBS dried basil
·¼ cup grated Parmesan-Romano cheese
·½ tsp minced garlic
·Dash of salt and pepper
Combine all ingredients in a food processor. Cover and process until nearly smooth, stopping and scraping sides as necessary.
Makes about 1 cup of Pesto.
I've also shared this recipe on: Seasonal Sunday