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Basil Pesto Pasta

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Basil Pesto Pasta

It's a delight to see kids decide that, despite it's appearance, this is good stuff.
Course Dinner
Cuisine Italian
Keyword backpacking, car camping, egg-free, vegetarian
Servings 4 people


  • Dehydrator


  • cup basil frest
  • ¼ cup pine nuts (sub, pistachios)
  • 1 cup parmesan cheese microplaned, fresh (not in a jar)
  • 8 servings pasta (fusili)
  • ¼ cup olive oil


At home:

  • Cook the pasta according to the instructions on the box. Rinse with cold water when done.
  • Place all of the other ingredients in a food processor and process until a paste is formed.
  • Place pasta on dehydrator trays and dehydrate for 10 hours at 140 degrees.
  • Place pesto on dehydrator sheet and dehydrate for 20 hours at 140 degrees.
  • Store pesto in a plastic bag in freezer until the trip.

In the field:

  • Add the pasta to boiling water. When reconstituted, drain water.
  • Mix in the pesto completely. Serve.

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