Last Saturday our education team held a class on making fresh basil pesto, which is perfect to make in the summer when basil is fresh and abundant. We also introduced delicious pestos from carrot tops, mints and other greens that are wonderful too. In this workshop, we harvested fresh herbs from the garden and along with other plants from the supermarket. Thanks to our partner Whole Foods Oklahoma City. Students learned how to make various types of pestos – perfect for pastas, salads and more. It was requested that we post these recipes.
Yield: approximately 1 cup
- 3/4 cup fresh basil leaves
- 1/2 cup grated Parmesan
- 3 tablespoons pine nuts
- 2 cloves garlic, peeled Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or blender. Turn the machine on, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.
Recipe courtesy of Ree Drummond