Making Pesto Out of the Garden
ICG’s oldest summer camp group, Maples, started their “Great Create” week with a culinary adventure. Garlic scapes grow tall along the edges of garden beds and basil has emerged in the herb bed. It’s pesto time!
Following a recipe lives in a kitchen; we at Ithaca Children’s Garden live in a dream world where we follow our hearts as we measure our ingredients.
The ingredients that were used:
- Garlic scapes picked fresh by the Maples
- Basil picked fresh by the Maples
- Chives picked fresh by the Maples
- Vegan parmesan
- Olive Oil
- Sunflower seeds
Maples chopped scapes, basil, and chives. They cubed parmesan. Everything went into the blender.
The pesto was enjoyed on top of elbow macaroni and crusty bread.
