Making Basil Pesto
In this lesson, the students learn to pick, make and cook with basil pesto.
Objectives
In this lesson students will be able to:
Know how to pick basil from the garden
Learn how to make basil pesto
Talk about different recipes that use pesto
Know how to store or freeze pesto properly
Bliss Value: The joy of making and eating basil pesto
Materials
Basil in the garden (or large quantity from farmers market or friends)
Several scissors to cut basil if picking from garden
Food processor (mortar and pestle optional)
Olive oil, grated cheese, walnuts and garlic
Crackers or bread
Preparation
Print basil pesto recipe
Have all materials ready in kitchen
Procedure
In the opening circle:
Ask students who knows what pesto is and where it originated (Genoa, Italy)
The word "pesto" is derived from the Genovese word pesta which means to pound or crush. Pesto is traditionally made with a mortar and pestle.
Take them to basil garden and show them how to pick the basil. Cut the top whorl that is just getting ready to bud. Pick a small handful per student.
Go to kitchen and remove leaves from stalk discarding stems and flowers
Follow the basil pesto recipe
Serve on bread or crackers
Show the class how to store fresh pesto in small storage container drizzled with olive oil to preserve the color. Pesto may be stored for a few weeks in the fridge or up to a year in freezer.
