Join us on 5/18 to journey through the world of pesto with Elizabeth from Forage Culture from 7pm-9pm

Traditional pesto recipes from Italy can contain all sorts of flavors from basil to arugula, but the key to making variations is in understanding ratios & flavor profiles. In our class we’ll discuss the history of pesto, what ratios work, and several seasonally available grocery store & foraged items to make a really special pesto. We’ll make a classic Genovese basil pesto as well as a pesto with foraged variations for you to taste test side by side. By the end of class you’ll be equipped with the knowledge to make variations from sunflower seeds & pepitas to wild garlic & wood sorrel, and we’ll provide a handout so that you can take notes on flavor characteristics of wild plants along with any ideas you come up with in this hands on class. 

All tickets are priced sliding scale.  Please allow tier a ticket for low income folx or BIPOC.