Pesto Osorio (Nut Free Pesto)
Why I Love This Recipe
(A Nico Brett Specialty)
Nico's upper elementary classroom (4th, 5th, and 6th grades combined) makes this pesto every year to sell at the "Montessori Mile". The class plants basil at the end of one school year and harvests it the next autumn. The students make and jar the pesto under the guidance of Livia Osorio, Montessori teacher extraordinaire.
When it's "Pesto Osorio" for dinner, EVERYONE is happy!
Ingredients You'll Need
Basil - 2 Cups Packed or 4 Cups Loose
4 Tablespoons Parmesan Cheese
3-4 Garlic Cloves or 1 Teaspoon Minced (1/2 teaspoon = 1 clove)
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Dash Lemon Juice
1 Tablespoon Oatmeal
1/2 Cup Olive Oil + A Little Extra*
2 3-Ounce or 3 1/2-Ounce Storage Jars**
*The extra olive oil is used to add a thin layer at the top of a storage jar so the pesto doesn't turn brown.
**Only needed if making the pesto for storage.
Combine all ingredients except olive oil in a food processor.
Pulse to a thick paste.
Slowly add the olive oil.
Warm slowly on the stove and serve over hot pasta. [OR]
Pour into small storage jars.
Add a thin layer of olive oil at the top of the jar. (The pesto will turn brown if exposed to the air.)
Store in refrigerator 4-5 days or freeze for 3 months.
YIELD: 2 small jars (3 or 3 1/2 Ounces). About 4 servings per jar.