Vermont School Garden

A visit to a Vermont public school garden through the seasons.

October Harvesting: Pesto

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separating basil leaves

separating basil leaves from seeds

Where has the month of October gone?  Where have the basil plants gone? Dena Weiss-Tisman’s class has been covering the progress of the basil growing in our garden. I should have covered the basil with a sheet to protect it from cool nighttime temperatures.  What was left after an early frost were the smallest leaves clinging to bunches of future seedlings. As the children stripped the leaves, we talked about the plant’s need to procreate, sending forth its seedlings for next year’s basil plants. They  combined  the leaves in a food processor with garlic from our garden, olive oil, parmesan cheese and a few walnuts. Voila, pesto! Was it too thick? Add more olive oil. Not salty enough? Add more parmesan cheese. When it tasted “just right,” the students packed it into plastic containers and put it into the freezer for pizza making in the winter. Of course some pesto was set aside for them to eat on crackers for snack. Thanks to former parent, Ian Conway, for this easy to follow pesto recipe! No measurements needed……just combine ingredients to taste!

IMG_3548

Set for processing

Set for processing

Ready to taste

Ready to taste

peeling garlic

peeling garlic

adding olive oil

adding olive oil

group work

group work

Trying a bit of pesto

Trying a bit of pesto

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Author: vermontschoolgarden

I have been an elementary teacher at the Westminster Center School for 30 years. For most of those years, I maintained a garden as part of my teaching curriculum resource. Now I am the Garden Coordinator for all of the Westminster Center School classrooms.

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