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Pasta: Pesto [Nick DiGiovanni ‘15]

2 cups basil leaves (packed) 

1/2 cup grated parmesan 

1/2 cup olive oil 

1/3 cup toasted pine nuts 

3 cloves roasted garlic (can you roast a few ahead? whole heads garlic, tops chopped off, submerged in olive oil, salt and pepper) 

salt and pepper to taste  

 

Blend it all up.  Serve over fresh pasta.

The Community Issue

What do we owe to one another, our communities, and the world? In this issue, we take a look at what “community” means to Milton and the ways in which the school goes beyond the jargon to create genuine, mutually beneficial, lasting connections.