Wednesday, 14 March 2018

Hey Presto Pesto & Grilled Zucchini; Our autumn harvest

Our basil plants are coming to an end so it's harvest time!! We made sure we left some plants to go to seed so the flowers feed the bees and we get more basil plants popping up next year.

Seven classes made delicious basil pesto this week, with Mrs Daniel. That's a lot of basil! Here's out quick and easy recipe:


Basil leaves
Oil (we used Rice Bran Oil)
A pinch of salt
Sunflower seeds or nuts
Garlic (optional)

Place all ingredients in a food processor and blitz until smooth.

ENJOY on crackers, with pasta, as a dip or on pizza.


By enviro class number eight, the basil had run low, but not to worry Room 15 picked a marrow and made a another delicious snack.

We cubed the giant zucchini, added some salt and a decent hand full of cheese, before grilling on high for 15minutes. Yummo!

1 comment:

  1. Yum! And I have been instructed by Danya that this would be something we will be making this weekend!