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Today Room 28 tried basil pesto.  We have been growing different varieties. Some of the varieties are cinnamon, Opal, lemon, and sweet basil.

These are the varieties we have at Rosebank School Garden.
 Cinnamon Basil

This basil variety has a delightful fragrance and spicy flavour. A beautiful, 25- to 30-inch-tall plant with dark-purple stems and flowers with small, glossy leaves

 Dark Opal Basil

Dark Opal basil adds colour.   Beautiful and spicy in a salad or garnish.

 Lemon Basil

This basil variety can be added to salads and fish dishes. A sprig of lemon basil in a glass of iced tea is delightful on a hot summer day. 

 Sweet Basil

This basil is best for making pesto. 

To make basil pesto you need:
Makes 1 ½ cups

• 2 packed cups basil leaves
• 2 large cloves garlic, crushed
• ¾ cup good quality olive oil
• ¼ cup grated parmesan cheese
• ½ tsp. salt
• Pinch of ground black pepper
• ¼ cups toasted pine nuts (optional)

Puree all ingredients together in a food processor until smooth. Or pound with a mortar and pestle, adding oil once the mixture forms a find paste.

Store in the fridge for up to 2 weeks or freeze in small containers.

Here are Room 28 children enjoying their basil pesto on crackers.