Education — Community Gardening

Green Youth Farm

Recipes

Pesto

Use with pasta, pizza or as a spread

Ingredients
3 cups fresh basil leaves (packed)
3 to 4 large garlic cloves
1/3 cup pine nuts
1/3 cup olive oil
1/3 cup parmesan
Salt and pepper to taste

Directions
Place the basil leaves and garlic in a blender or food processor and mince. Add the nuts, if desired, and continue to blend until the nuts are ground.

Drizzle in the olive oil as you keep the machine running. When you have a smooth paste, transfer to a bowl and stir in the parmesan. Season to taste with salt and pepper. To serve, add pesto to hot pasta and toss thoroughly. Allow 2 to 3 tablespoons of pesto per serving.

This pesto can keep for weeks, or even months, if stored in a tightly lidded, sterile jar in the fridge.

PHOTO: zucchini Chocolate Chip Zucchini Bread

Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup semi-sweet chocolate chips
1 tablespoon orange zest (optional)

Directions
Preheat oven at 350 degrees F. Grease (2) 9 x 5-inch loaf pans.

Sift together flour, baking powder, salt, spices, and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing.