This week in garden our K, 1 & 2 students sampled garden pesto pasta.
Garden Basil Pesto:
This recipe should nicely cover 1-2 pounds of pasta.
To make the pesto, first remove basil stems and kale stems and wash to remove any dirt, rocks, or sand. To wash, you can fill a big bowl with water and your leaves with room for the leaves move around. Drain and dry basil in a salad spinner or in some clean kitchen towels.
Take all ingredients and transfer to a high powered blender. Blend for 30 seconds to one minute. You can also use a food processor or even chop by hand. Chopping by hand will make a chunkier pesto.
Toss hot or cold pasta with pesto sauce until desired. Extra pesto can be refrigerated for 3 days or frozen for later use.