Organic Basil

We grow more basil than all other herbs combined!

Basil (Ocimum basilicum) of the Family Lamiaceae. It is a tender low-growing herb, originally native to tropical Asia. It grows to between 15 to 72 inches tall, with opposite, light green, silky leaves .75 - 3in long and .5 - 1.5in broad. The flowers are quite big, white in colour and arranged in a terminal spike.

The word basil comes from the Greek βασιλευς (basileus), meaning "king", as it is believed to have grown above the spot where St. Constantine and Helen discovered the Holy Cross. The Oxford English Dictionary quotes speculations that basil may have been used in "some royal unguent, bath, or medicine". Basil is still considered the "king of herbs" by many cookery authors.

PESTO

Pesto is simply a sauce made from the mixture of ground herbs (traditionally basil), garlic, nuts and olive oil and parmesan cheese. It is of Italian origin, and the word pesto means "pounded". Originally pesto was made (pounded) in a mortar and pestle. Today we are blessed with the modern appliances of a blender or food processor.

There are numerous variations to pesto as there are ways to enhance any dish with pesto. Pesto has traditionally been know as a sauce over pasta. Other creative ways to use pesto is as a spread on bread and grilled with tomatoes , parmesan cheese and/or with fresh mozzarella. This makes a fabulous Hors'deuvre. Try making pizza with pesto instead of tomato sauce adding veggies or chicken and cheese. yum! Add a little pesto to scrambled eggs or omelets . Add pesto to soups, vegetable dishes, or tomato dishes. Add at the table to baked potatoes or brown rice . Make a sandwich with pesto as a spread. The list is long. Experiment and be creative.

POWER PESTO

This pesto recipe is wonderful over pasta with
chicken or shrimp or vegetables
3 ounces Osage Basil
1 to 2 cloves garlic
¼ cup virgin olive oil
¼ cup toasted pine nuts, walnuts or almonds
1/8 tsp salt
¼ cup grated parmesan cheese

This recipe came to us from an elderly Italian lady. Her secret is to use only the basil leaves and to submerge the basil leaves in boiling pasta water for one minute before the pasta is added. Remove the basil from the water with a slotted spoon and drain in a colander for a short time. This blanching of the basil gives the pesto a rich wonderful creamy texture.

In a blender or cuisinart blend the olive oil, garlic, salt and blanched basil. Blend for a minute and clean down the sides of the bowl. Add your toasted nuts and blend. Last add the parmesan cheese. Blend until creamy. Best if served immediately when still warm. Enjoy!!

BASIC BASIL PESTO

3 cups fresh Osage Gardens Italian basil leaves,
1/4 to 1/2 cup olive oil
1-2 cloves garlic
1/2 tsp salt
1/4 cup walnuts (raw) or pine nuts or almonds (lightly roasted)
1/3 cup grated parmesan cheese

Remove the basil leaves from the stems being careful not to tear the leaves, Blend basil leaves, oil and garlic in blender or food processor. Next blend in salt and nuts. Add parmesan last. Add hot pasta water, milk or cream to reach desired consistency. The amount of nuts and parmesan added also determines consistency. In Italy they add string beans and boiled potatoes to their pesto entrées. Enjoy over pasta with freshly grated parmesan cheese.

SUN-DRIED TOMATO PESTO

11/2 cups drained oil-packed sun dried tomatoes
1/3 cup grated parmesan cheese
1/2 cup packed Osage Gardens Italian basil leaves
1/4 cup toasted pine nut or almonds
1 clove garlic,
1/4 cup olive oil
1/2 tsp salt

Blend sun-dried tomatoes, basil leaves, parmesan cheese, garlic, salt and nuts together. Add olive oil slowly and process until mixture is finely pureed, but still has some texture. Enjoy over pasta with freshly grated parmesan cheese.

Organic Basil grown at Osage Gardens is packed in Clamshells and 3oz. and 1 lb. packages

ZUCCHINI PESTO

1 cup Osage Gardens Italian basil leaves
1/4 cup olive oil
1/4 tsp salt
2 cloves garlic
1/4 cup walnuts toasted
1/2 cup parmesan cheese
2 medium Zucchini, trimmed and cut in 1/2 inch pieces
1 green onion chopped

Blend basil, walnuts and garlic and salt in a food processor. Add zucchini, parmesan cheese and green onions. Process until desired consistency is achieved. Serve over pasta with freshly grated parmesan cheese.

THREE HERB PESTO

1/2 cup olive oil
2 cloves garlic
2/3 cup fresh Osage Gardens Italian Basil leaves
2/3 cup fresh Osage gardens fresh mint leaves
2/3 cup fresh Osage Gardens fresh flat leaf parsley leaf
1/3 cup pine nuts lightly roasted or 1/3 cup walnuts raw
1/3 cup grated parmesan cheese
1/2 tsp salt
1 TBL balsamic vinegar

Blend in a food processor the oil, garlic and fresh Osage herbs. Next add and blend the salt and pine nuts or walnuts. Then blend in the parmesan cheese and balsamic vinegar. To reach desired consistency add more or less parmesan cheese or nuts or hot pasta water. Enjoy over pasta with fresh grated parmesan cheese.

GREEN OLIVE PESTO

11/2 cups of drained pimiento-stuffed green olives, rinsed and well drained
1/3 cup toasted pine nuts
1 clove garlic
1 TBL drained capers
1 cup fresh Osage Italian flat leaf parsley
1/4 cup Osage Basil leaves
1/4 cup olive oil
2 TBL parmesan cheese

In a food processor blend olives, garlic, capers and fresh herbs together. Next add nuts and blend then parmesan cheese and blend again. To reach desired consistency add more or less parmesan cheese or nuts or hot pasta water. Enjoy over pasta with fresh grated parmesan cheese or as a spread over bread or crackers.