Plant’s Herb Farm Italian Seasoning Mix
This can be mixed up and put in a storage container. Store in a cool, dark cupboard.
¾ cup dried oregano
6 Tbsp. dried basil
3 Tbsp. onion powder
4 tsp. dry mustard
4 tsp. garlic powder
4 tsp. paprika
2 tsp. black pepper
To make a salad dressing, mix with ¼ cup olive oil, ½ cup vinegar, and 1 teaspoon of seasoning. I add about 3 tablespoons sugar. Shake and use. Store remaining dressing in the refrigerator.
1 cup fresh basil leaves washed and tightly packed
2 cloves garlic (crushed)
1/2 cup toasted pine nuts or walnuts (you can toast them in a pan in the oven - bake 10 minutes at 400 degrees but watch them carefully, you can burn them before you know it)
1/4 teaspoon ground pepper
1/4 cup olive oil
1 cup grated fresh Parmesan or Romano cheese
In a blender combine basil, garlic, pine nuts, pepper and olive oil. Blend at a high speed until smooth, then put the paste in a bowl and add Parmesan cheese.
Now it's ready to fold into your favorite pasta. I use about 1/2 cup of pesto per pound of cooked pasta. What you don't use, you can freeze. What great use for all that extra basil! Try Cinnamon Basil. Wonderful!