Basil Pesto and Pasta Day

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.