Pesto Osorio (Nut Free Pesto)
Basil - 2 Cups Packed or 4 Cups Loose
Parmesan Cheese - 4 Tablespoons
Garlic - 3-4 Cloves or 1 Teaspoon Minced (1/2 Teaspoon = 1 Clove)
Salt - 1/4 Teaspoon
Pepper - 1/4 Teaspoon
Lemon Juice - Dash
Olive Oil - 1/2 Cup
Oatmeal - 1 Tablespoon
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.
Alternatively, pour into small storage jars.
Make sure to add a thin layer of olive oil at the top of the jar so the paste doesn't brown.
Store in refrigerator 4-5 days or freeze for 3 months.
Yields 2 small jars, about 4 servings in each jar.
Pairs Well With
(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!