By Anastasia Sinclair

Basil Pesto
Basil leaves, seeds (sunflower/pine nut/macadamia nut) olive oil, salt and garlic to taste
Optional: parmesan
Put everything in a blender and blend to desired consistency, adding more/less ingredients as needed. Let the students experiment with this one.

Other pestos/humus:

Substitute Yucca flowers, spicy greens, beans etc for basil and sample
Eat on boiled or roasted garden potatoes, quinoa, homemade pizza or use as a dip for cucumbers, peppers, carrots, green beans and tomatoes.