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Sat, Sep 8, 12 at 20:09
| Good evening. I'd like to do a batch of the Chunky Basil Pasta sauce tonight. Unfortunately, I have a sick kiddo and no fresh herbs in the house. Anyone have experience using a smaller amount of dry herbs instead?
Thanks so much for your input! |
Follow-Up Postings:
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| Can you share the link to the recipe please? |
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| Dried herbs are fine--except don't make basil, parsley, or cilantro pesto with dried. It's awful. If you want to preserve basil, you can prepare the pesto sauce with fresh and freeze it, or blanch the basil (15 seconds), and freeze that. My 2 cents. |
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