Wednesday, August 24, the Fernbank Farm to School PTA provided a lunch-time tasting for the teachers and staff at Fernbank Elementary. We served pasta with pesto sauce and a tomato-basil salad. The basil and tomatoes were provided by the school garden beds. One of the pastas we served was a gluten-free product made from quinoa.
Try it at home!
Pesto (From Ina Garte, Barefoot Contessa)
¼ cup walnuts
¼ cup pignolis
3 tbsp garlic, diced (9 cloves)
5 cups basil leaves, packed
1 tsp kosher salt
1 tsp black pepper, freshly ground
1 ½ cup olive oil
1 cup parmesan cheese, freshly grated
Place the walnuts, pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan cheese and puree for a minute. Serve on warm pasta or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.