<< Back

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.