Today at lunch time, we made a Basil Pesto for the students to try on a whole wheat cracker. Some of the students came back for more and they loved the pesto. The basil came from one of our tower gardens that FUTP 60 paid for several years ago. The students have been very interested in gardening and now have a recipe to use basil: Basil Pesto Recipe:
This Classic Basil Pesto is incredibly simple to make, and can be tossed with pasta, spread on bread, dolloped on pizza, and more!
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 , makes 1.5-2 cups pesto
For the Basil Pesto:
3 cloves garlic peeled
1/2 cup toasted pinenuts
2 oz fresh basil leaves
1/4 tsp salt or to taste
1/8 tsp freshly ground black pepper, 1/2 cup extra virgin olive oil, 1/2 cup freshly grated parmigiano reggiano cheese. Place the peeled garlic cloves and toasted pinenuts in a food processor, and process for about 30 seconds until it’s well pureed. Add the basil leaves to the food processor, along with the salt and pepper, and pulse it until the basil is chopped up.
With the food processor running, pour in the olive oil, and once it’s incorporated, stop the food processor.
Add the parmesan cheese, and pulse it in a couple of times until incorporated.
Do a final taste of the pesto and decide if it might need more salt or pepper. Now it’s ready to be enjoyed!
How did you accomplish your goals?
We found a recipe using a food from our tower garden and made it for the students to try. Very quick and easy, even with early elementary students.
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