Student Activities Fair, South Lawn, August 23, 2010
We had such a wonderful time meeting everyone today and are looking forward to all of the new students coming out to work at the garden!
At our table today we had a few garden grown treats to snack on. Here are the recipes;
2 cups of basil
1/3 cup of olive oil
Parmesan cheese (start with 1/3 cup and add more if desired)
Garlic (start with 2-3 cloves and add more if desired)
Lemon Juice (to prevent browning)
*Pine Nuts are traditionally added to pesto, but they are rather expensive. The sample pesto was made without nuts today.
Directions: Add basil, garlic, and cheese to a food processor. Pulse until well diced and mixed. Add olive oil and pulse. Then add a squeeze of lemon juice to prevent browning and pulse again. Serve as a dip, mix with pasta, or spread on bread and toast as a bruchetta.
2 cups of tomatoes (any variety will work, but the mixture of red and yellow made such a pretty color)
½ green pepper
3 green onions
Fresh Cilantro (Cilantro is a strong flavor; best to start with a small spring and build up as desired)
1 garlic clove
¼ of a lime
Directions: Add diced tomatoes, cilantro, garlic, green pepper, and onions to a food processor and pulse. Add lime juice, salt, pepper, and chili powder to the mixture. A good rule is you can always add more spices, but it is harder to balance them if you add too much. Fresh fruits and vegetables have some much flavor and they really come through in this salsa!