Pesto Day at the Lincoln Center
Forty Lincoln Center team members, an armful of garden-fresh basil, and a single lunch break to turn it all into single serve pesto.
Yesterday we harvested several arm fulls of fresh basil from the on-site employee garden and used old fashion pestle mortars to create single serving pesto cups. In about a 1 hour lunch break we were able to get about 38 attendies to create their own single serving of tasty fresh pesto. The on site kitchen baked several loafs of fresh sour dough slices and it was absolutely delish!
It's the kind of class we love best: no slides, no lecture, just hands, herbs, and the smell of culinary plants filling the whole room. Everyone got a turn at hand mashing the mixture of pine nuts, parmesan cheese, organic olive oil, lemon and of course just picked basil plants.
The best part wasn't the pesto. It was watching people who'd never thought twice about the herbs in their garden suddenly want to grow a whole lot more of them.
Want to make it again at home? The full step-by-step is in our Fresh Basil Pesto note here on the Journal.