4 ingredients, less than 5 minutes of prep work and literally done in seconds! This kitchen hack brings you endless possibilities!
Pesto is used in so many dishes, pastas, pizzas, paninis, etc. This pesto “Crumble” can be used just like pesto but it can also be used as a topping, like a crumble.
When used in a hot dish like pasta or a pizza, it melts beautifully and it becomes part of the dish in the most effortless way. When used in a cold dish like a salad, it compliments the dish by adding slightly crunchy bits in every bite.
The way I see it, we have a winner in our hands!
How to make this Dry Pesto Crumble:
Roughly chop the small garlic clove, add it to a small food processor. Cut the cheese into smaller cubes and add the cubes, pine nuts, salt, pepper and torn basil into the same food processor as well.
Pulse the food processor for a few seconds until you achieve a crumble-like texture and all the bits of cheese and pine nuts are the same size.
This pesto can be stored in the refrigerator for up to a week!
Here are some ideas on how to use this Dry Pesto Crumble:
Spread on a pizza
It will melt easily, sprinkle cheese on top and you’ll have the most delicious white pizza!.
Compliment an antipasto salad
Prosciutto, artichokes, roasted bell pepper, blue cheese and balsamic vinaigrette are what I used in this salad. The basil in the pesto is the perfect addition to the salad!
Serve with a burrata caprese salad
Instead of adding whole basil leaves to the salad, the dry pesto crumble will add the perfect basil flavor. Plus, the garlic and parmesan cheese bring a little something extra to make the burrata and tomato very satisfying!
Add it on top of Polenta Cakes as a side dish
Sprinkled on top of polenta cakes, this dry pesto not only brightens the polenta but it also add the perfect punch of flavor to a simply flavored polenta.
Sprinkle the Dry Pesto Crumble on top of cooked pasta
The cheese in the pesto melts and blends into the sauce like a dream.
Your imagination is your limit, really. This is the perfect condiment to have in your refrigerator at all times. It helps elevate any dish to the next level!
- Food processor
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts
- 1/2 cup fresh parmesan cheese
- 1 small garlic clove
- salt and pepper
- Chop the garlic into smaller pieces, rough chunks.
- Cut the parmesan cheese into smaller chunks.
- Add the pine nuts, chopped garlic, parmesan cheese and basil into a food processor.
- Pulse the food processor until the ingredients are all mixed and chopped into evenly sized pieces. It should resemble large crumbs.
- Store in the refrigerator for up to a week.
- Add the pesto to your dish of preference. Pizza, salads, pasta, a soft cheese, polenta. The sky is the limit!