Thursday, May 3, 2012

Todays Menu prepared by Chef Lori.

Today Chef Lori created a delicious dish. Roasted Spring Veggies and Chicken with a Pesto Sauce over Rotini Pasta. Since we are a nut free school, this dish is prepared without the use of nuts. Please stop by and join us for lunch. Bon Appetit!

Pesto (Italian pronunciation: [ˈpesto], Genoese [ˈpestu] is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese),and traditionally consists of crushed garlic, basil and European pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo (pecorino sardo).The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not "pounded" but "ground" with a circular motion of the pestle in the mortar.

Pesto Recipe
2 cups fresh basil leaves (firmly packed)
6 tbsp freshly grated Parmesan
3-4 garlic cloves
1/4 tsp salt
1/4 tsp pepper (for making it my ‘toddler friendly’ I did not add any)
1/2 cup extra virgin olive oil
dash of lemon juice (optional)

1. In a food processor, combine all ingredients except the oil. Pulse until a thick paste is formed.
2. Add oil slowly and blend until well combined.

3. Transfer to an airtight container and press plastic wrap directly onto Pesto to prevent browning. Cover with lid.

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