Classic Favorites, Recipes, Seed to Table
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Fresh Basil Pesto

Who doesn’t love pesto? We make it often and this batch was made right in the garden on a beautiful end of summer day. The students got to practice their harvesting skills, measuring skills, and learned how to “garble” leaves for this process (remove the leaves from the stems.)

Here’s our recipe:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts, walnuts, or sunflower seeds (what we use!)
  • 3 medium sized garlic cloves
  • Salt and freshly ground black pepper to taste

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