Today we went to the farm. Mr. Edwin taught us how to pick basil. You hold it with one hand and pinch it off with the other. You make sure there are no roots on it.
Mr. Edwin filled a bag with basil and we guessed how much it weighed. I guessed 3 pounds because it looked like a lot, but it wasn't that much. It only weighed 1/4 of a pound!
Then we went to the Ham and High restaurant. We washed our hand because they were dirty. Then we took turns peeling garlic. It was sticky! Then we washed off the basil. Chef Joe mixed everything in a blender to make pesto. We got to eat some with pasta. It was good. I like the kind with mushrooms best!
Here are the pesto recipes from Chef Joe!
Classic Basil
2 packed cups basil
1 cup olive oil plus more if neede
3 cloves garlic
1 cup spinach
1/2 cup parmesan
1 tbsp pine nuts
salt to taste
In a blender puree everything together, slowly pour in oil until you reach the desired consistency
2 cups sun dried tomatoes
1 packed cup opal basil (regular basil can be substituted if opal is unavailable)
1 cup olive oil plus more if needed
1 tbsp walnuts
1/2 cup parmesean
3 cloves garlic
salt to taste
In a blender puree everything together, slowly pour in oil until you reach the desired con
Mushroom Pesto
3 cups chopped mushrooms
6 ea chopped garlic
3 ea sliced shallot
1 bunch chopped parsley
3 cups olive oil
1/2 cup grated parmesean
salt to taste
Over medium heat saute mushrooms in half the oil, when the mushrooms have absorbed all the oil add in the remainder. Add in the shallots, parsley, and garlic and continue cooking. Add in the parmesean season to taste with salt. Add to a food processor and pulse to desired consistency.
We also made pesto at the Farm to Fork Food Invasion on Saturday, November 12th. I'm here with some classmates at the Montessori at Hampstead display.
