In week 9 of term 2 Ms Wheeler and the students, using ingredients from our vegie garden made Basil Pesto with Pasta.
This is their recipe.
2 cups fresh basil leaves
1/2 cupgrated parmeasan cheese
1/2 cup virgin olive oil
1/3 cup pine nuts
3 garlic cloves minced - about 3 teaspoons
salt and pepper to taste.
Pulse the basil and pine nuts in a food processor. Add garlic and cheese. Stream the olive oil into the food processor slowly while pulsing. Ad salt & pepper to taste.
Toss with pasta - top with parmeasan cheese.