Basil

basil organic culinary herbs Colorado

Basil, basil and more basil!  We grow more basil than any other herb! 

Basil, also known as sweet, Genovese or Italian basil, is one of the most popular, if not the most popular culinary herb.  Basil is prominently featured in Italian cuisine and Thai Basil also plays a major role in Southeast Asian cusines of Th ailand, Laos, and Vietnam as well as India. 

Basil is most commonly used in fresh cooking and is also the main ingredient in pesto. 

POWER BASIL PESTO -Osage's infamous recipe

3-OZ OSAGE BASIL
1/4 cup pine nuts or walnuts, toasted
4 TBS virgin olive oil
1/4 cup grated parmesan cheese
1/8 tsp salt
1 to 2 cloves garlic
1-TBS Hot pasta water*

After lightly desteming the basil, blanch the basil for ~1 minute in boiling water. Remove the basil from the water with a slotted spoon and drain in a colander for a short time. This blanching 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 toasted nuts and blend. Last add the parmesan cheese.
Blend until creamy. * Hot Pasta water as needed. Best served fresh or room temperature

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.

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.

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