A workshop sponsored by Azusa Library in conjunction with Sustainable California grant.

In this garden to table class, we'll simplify the art of making pesto from scratch using fresh, aromatic herbs, vibrant greens, nuts, garlic, and cheese. Whether you're harvesting basil, parsley, or any other herb from your garden, we'll show you how to blend them into a delicious sauce that's perfect for pasta, sandwiches, salads, and more. 

Join us as we savor the joy of creating simple yet sensational dishes straight from garden to table!

Food allergy: wheat, nuts and dairy.

*While registration is required, we suggest everyone to come and be on the wait list in case someone doesn’t show up.