Talk about sweet basil! If you attended the potluck for new families last weekend, you may have had the pleasure of sampling the pesto made from the basil grown by ps372 students. The actual pesto sauce was prepared by Mark Hutchins, dad to Vega and Rocket, using this recipe.
2 Cups Fresh Basil Leaves
1/2 Cup Extra Virgin Olive Oil
1/3 Cup Chopped walnuts
1/4 Cup Sliced Almonds
2 Garlic Cloves (Chopped)
1/2 Cup Grated Locatelli Cheese (Romano and Parmesan are stellar)
1/2 Tablespoon Rice Vinegar (Balsamic is good)
Salt and fresh ground pepper
Combine basil and nuts in food processor. Blend.
Add garlic, cheese and vinegar. Pulse to blend.
Add oil and honey while the machine runs.
Season with salt and pepper. Eat with spoon.
To learn more, join the garden committee’s discussion group here or come to a meeting in the garden at 8:30am most Fridays mornings in September.