Today Ms. Fein's class and Ms. Yoshida's class visited the edible garden for the first time and then returned to the classroom to make pesto.
In the garden, they investigated the plants in one of the beds and learned their names--one of which was basil. They picked some basil and smelled it. The basil had been planted by last year's second graders in May. Some kids also saw a lizard and a ladybug!
Back in the classroom, children participated in making pesto by measuring the grated parmesan cheese, olive oil and basil and putting them in the food processor. They also added minced garlic to the mixture. (This was a recipe without nuts). They then ate bread topped with the pesto.
The children thought the pesto was delicious and several said that they would make it at home. The recipe follows:
3 cups fresh basil leaves
2 - 3 cloves garlic
1/4 c. parmesan cheese, grated
splash of lemon juice
1/2 c. olive oil
salt and pepper to taste
1. In a food processor or blender chop up the garlic until minced. (You can also mince by hand).
2. Add basil leaves.
3. Add cheese.
4. Add olive oil.
5. Squeeze in 1-2 drops of lemon juice and add touch of salt (very little) and pepper to taste.
Note: the kids can help "cook" by measuring, picking basil and taking the leaves off the stem, taking the skin off of the garlic, placing the garlic in the food processor, measuring the cheese and operating the food processor by pushing the button.