Pantry Pesto With Dried Basil (Vegan!)

Step 1

Combine nuts in the bowl of a mini food processor. Process on low speed, pulsing on and off, until finely chopped.

Step 2

Add the rest of the ingredients — basil, parsley, nutritional yeast, and salt — and pulse a few more times until you have a fine powder.

Step 3

Transfer to an airtight container and store in a cool, dark place for up to 3 months at room temperature, or up to 6 months in the fridge or freezer.

Step 4

To make this without a food processor: Chop the nuts very finely with a knife. Or place them in a bag and run a rolling pin over them to crush them and then chop them until they're as small as you can get them. Stir the remaining ingredients in with the chopped nuts.

Step 5

Serving option 1: Toss with cooked pasta, chicken/protein/veggies along with a large glug or two of olive oil, enough to get the dried pesto mixture to stick.

Step 6

Serving option 2: Cook pasta according to al dente package directions. Reserve ½ cup of pasta water, strain pasta and return to pan over medium heat along with any veggies/chicken/protein. Add a glug of olive oil, a few tablespoons of the pesto blend, and half of the reserved pasta liquid. Add ½ cup grated parmesan cheese and stir until the pesto uniformly coats the pasta in a sauce. Add additional pasta water if needed to thin out the sauce.