This January the 4th and 5th grades received a visit from Emily Freed with Jacob's Farm. Emily brought bundles of Jacob's farm's culinary herbs for student's to see. Students compared and contrasted basil, oregano and rosemary. Each student got their very own bundle of basil to bring home and enjoy. Use the pesto recipe below to incorporate basil into your kitchen at home.
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| A student investigating rosemary. |
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| Every student received basil to take home. |
Ingredients
- 3 large garlic cloves
- 1/2 cup pine nuts
- 2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups loosely packed fresh basil
- 2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
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