YIT School Farm

"Students, Sprouts & Sprigs!"

Walnut Parsley Pesto

We had another food demonstration and the students learned how to make pesto!  Usually defined as an Italian sauce consisting of basil, garlic, pine-nuts and parmigiana cheese – has more recently been experimented by many with the use of parsley, or arugala, and other greens to substitute the basil when it is out of season.

IMG_3948

Can you guess what leafy green we used to make this pesto?  Hint hint, we will be growing this outside of our greenhouse soon!  (answer at the bottom of the post).

Students learned some interesting techniques of preparing this sauce.  They learned how to use a flat surface to more easily peel the skins off garlic and how to pluck leaves off the leafy green we used.

IMG_3946 IMG_3945

They even tasted the leafy green before making the pesto to see how the other ingredients come together and alter the taste.  Then we placed all of the ingredients in a large food processor, mixed well, and served!

Here are a few of our students giving pesto a “thumbs up!”  They loved it!

IMG_3949

IMG_3950

IMG_3951

As for the mystery leafy green we used – it was PARSLEY!  Stay tuned for the recipe – it will be in our Horticulture Cook Book coming out in the fall of 2013!

Stay Green!

IMG_3943

One comment on “Walnut Parsley Pesto

  1. Jennifer
    April 4, 2013

    I have tried this recipe. Its easy and really good. A little bit of olive oil and a little bit of milk give it a really nice consistency. With some pasta..yumm!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Information

This entry was posted on March 27, 2013 by .
%d bloggers like this: