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.

What’s Next?

Combining time-tested foundational pedagogy and a healthy dash of innovation, Milton Academy looks to the future. This issue is a celebration of the very best of interdisciplinary study, high academic standards, new methods and perspectives, and a daring embrace of the unknown. Alumni search for lessons from a dynamic past and rethink legacy industries—leading with new approaches to the most challenging issues of the day. On campus, Milton teachers and students look at classic disciplines with new eyes.