Power Basil Pesto

Osage Garden’s Famous Pesto Recipe
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  • 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*
This recipe is perfect for your dinner pasta or dipping veggies.
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