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Aug 16, 2006--Pesto Party!
Fun was had by all at the Garden on Wednesday! About 50 pounds of tomatoes were picked by community gardeners, as well as a few women from Sarah's...an Oasis for Women. 30 pounds went to Sarahs, 10 pounds to Bethany and 10 more to Community Gardeners. Close to 5 pounds of basil were picked to make pesto. The group headed inside to eat pizza and prepare for pesto making. About a gallon and a half of pesto was made for the gardeners to bring home. The wonderful smell of basil and garlic filled the building! See you next week!
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...just another day in the garden
(You just never know what you'll find!)
For those of you interested, here is the Pesto recipe we (loosely) followed:
Pesto6 servings
3 cups (packed) fresh basil leaves
3 to 4 garlic cloves
1/3 cup olive oil
1/3 cup parmesan
optional: 1/3 cup pine nuts or walnuts, lightly toasted and pepper and salt to taste.
1. Mince basil well in a food processor or blender. 2. Add nuts (optional) and continue to blend until nuts are ground. 3. Drizzle in olive oil as the machine is still running until you have a smooth paste. Transfer to a bowl, stir in parmesan and optional salt and pepper. Serve room temperature in a warmed bowl with your choice of cooked pasta. Store any leftover pesto in the refrigerator.