Agenda Wangi Garden Club Meeting 12 December 2013

Wangi Garden Club Meeting

Agenda for 12 December 2013

7pm - 8.30pm Unting Church Hall French Rd Wangi Wangi

7pm       Introduction - Welcome

                a.            Lyn to open the meeting

                b.            Previous meeting details

                c.             Dates for future meetings

                d.            Information on Question Box and Trade Table

                e.            Donation for future raffles and trade table

                f.             Raffle ticket sales

                g.            Other business - Animals in the hall

                h             First round draw of Raffle

7.30        Plant of the Month to be presented by Ros

7.45        Second round draw of Raffle

                Tea and Coffee plus Trade Table opens

8.15        Question Box Information

                Last round draw of Raffle

8.30        Meeting Close

Parsley Pesto

Ingredients

• 2 cups tightly-packed flat leaf parsley leaves

• 3/4 cup toasted chopped walnuts or cashews (or other nuts)

• 1/2 cup grated parmesan cheese

• 3 large cloves garlic

• 1/2 teaspoon salt

• 1 teaspoon paprika powder

• 1 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 teaspoons lemon zest

Place everything in a food processor or blender. Blend on high until it forms a smooth consistency.

Pesto is a very forgiving mixture. If you can’t have nuts or dairy, feel free to omit them and change the recipe as you would like. 

Stores in the fridge for a few days or can be frozen portion size.

Serving Suggestions

• Combine with cream cheese to make a dip
• Pulse one cup of the pesto with 1 cup unsalted butter to make an herb-walnut butter, which is great melted onto grilled meats or folded into mashed potatoes.
• Spread on sandwilches. 
• Serve with pasta

Wangi Garden Club Meeting 14 November 2013