Making a dry basil pesto
I needed basil pesto, but there was no fresh basil, but I remembered the dry basil I had, so I made it with dry basil. I also made it half-doubtfully, and I think it's pretty good to make pesto with dry basil. Of course, it may not be enough to feel the various aroma and taste of basil compared to raw basil, and the texture may be different, but dry basil is also okay to enjoy the savory and salty taste of pesto while feeling the scent of basil. I heard that dried basil pesto tastes better than basil pesto that I bought at the mart before..I made it with a bit of adventure. Dry basil pesto! Let's make it
4 serving
Within 10 minutes
초록바람N
Ingredients
  • basil
    10g
  • Olive
    50~70g
  • Cheese
    25g
  • Garlic
    little
  • hazelnut
    20g
  • Salt
    little
Cooking Steps
STEP 1/6
It's a dry basil that I used it. It is a dry basil that is common in large discount stores, and 10g of it was used. If the total amount is 16g, so 10g is equivalent to 2/3 of that bottle.
STEP 2/6
Measure dry basil and parmesan cheese powder in a blender,
STEP 3/6
Add a little bit of ground garlic. I used the regular Parmesan cheese powder sold at the mart, but if you have it, it would be better to use Parmigiano Regiano cheese. I put in a little bit of salt, too.. I omitted the Parmesan cheese powder because it's salty.
STEP 4/6
Add the baked hazelnut, please. I used baked hazelnuts, but I think you can add the nuts to your liking. It would be best to stir-fry pine nuts, but I think nuts like roasted almonds, walnuts, sunflower seeds or macadamia would be good. However, I recommend baking or stir-frying it. Nuts affect the texture and depth of taste, and the overall taste of basil pesto is largely influenced by parmesan cheese, so it would be good to refer to it.
STEP 5/6
And add olive oil. If you put 50g of olive oil in it, it's a little dry to grind. So I put in about 20 grams more. I think you can add 50 grams first and grind it while adding olive oil depending on the degree of grinding
STEP 6/6
After measuring all the ingredients, grind them finely. After that, it's best to store it in a hot sterilized bottle, and I put it in a plastic bowl because it's a small amount. I think the storage period is probably longer than the raw basil pesto. The basil pesto made of raw basil lasts about a week, so I think the pesto made of dried basil can be stored longer than that if it is refrigerated
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