Casbah brand of tabouli that comes in a box. Not bad, just different.
I wondered what would happen if I used some dried basil flakes to make pesto. First, I don't know what possessed my mom to buy dried basil flakes in the first place, much less three jars of it. I expected it to taste like a cooked version of pesto, instead of the fresh sweetness you usually get. To my surprise, it tasted just like the stuff that costs $5 in a jar. Hmm, wonder what they use....
Aside from the pine nuts, I was able to make this from pantry items on hand. And I got the nuts out of the bin, so they were only a little over a dollar. If I had realized that you can use almonds or walnuts, I wouldn't have had to buy anything.
*1/2 C (about 1 jar) dried basil flakes
1/4 C pine nuts
*3 cloves garlic
*1/2 C grated parmesan
*1/2 C olive oil
1. Toast pine nuts in a dry pan over medium heat. Place in food processor with basil flakes, garlic, and parmesan. Pulse, then run full until nuts have broken down. You will get a slightly moist paste.
2. With processor running, drizzle oil into processor. Continue to run until it stops making that grating noise, about half a minute. Refrigerate until ready to use. If possible, make at least a few hours ahead, so the basil has time to hydrate and meld with the other ingredients. This will make a thick sauce. If you want it thinner, use 3/4 C oil instead. I like the more intense flavor.
Makes 3/4 cup
Difficulty rating π