Wednesday, October 17, 2012

Pesto! Pesto! Green All About It!


As I'm sure you've heard, we helped harvest cabbages and onions in the garden a little while back.  It was very exciting, we got a little dirty, we got a little rainy, and we got to taste the basil that other classes had harvested for the pesto in the cafeteria.  Well, yesterday there was a free sampling of pesto during all of the lunches, and I hope everyone took advantage of it.

In case you heard something about this, or are just hearing about it now, here is the recipe, from Susan Stowell and our nutrition team, for you to make at home!

Enjoy!

-Todd

For those of  you who tried the pesto and would like the recipe.

Fresh basil- 2 oz  
Garlic clove minced
Salt- 1/2 tsp
Pepper- 1/2 tsp
Parmesan cheese grated- 1/4 cup
Olive oil- 1/4 cup

Makes 1 cup 

Place basil, salt, pepper and parm. cheese in food processor, pulse a few times, then pulse while drizzling olive oil in the processor until it reaches a fairly smooth consistency scraping down sides.

We do not use any pine nuts which most of the recipes call for.

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