We have a big bed of basil growing beside Building 8, so of course our thoughts turn to making pesto. Please join us for another fine night of
pesto making in the Frances Roberson Culinary Lab. Homemade traditional Genovese pesto is so fresh and delicious, and it is really easy to
make. We will discuss tips for growing basil, how to make big batches of pesto, and how to enjoy that pesto right away or store it for later use.
Class participants will produce and enjoy a pesto feast, and everyone will leave with a container of pesto to enjoy at home. Crostini with fig
and blue cheese spread; watermelon tomato and feta salad; fettuccini with fresh pesto, pine nuts, chopped tomatoes, and bacon; tiramisu.
Register & pay online.

6-9:00 pm
Thursday September 12
Fee: $40
3hrs Section #34692 BCCC Building 8, Room 830

For more information or to register, please contact:
Continuing Education Registration & Records Clerk
Phone: 252-940-6375