It’s almost October in Texas, and that means all the girls on campus will be breaking out their Ugg boots and pumpkin spice lattes, before it drops below 80. In an attempt to break that tradition, and in turn celebrate our extended month of heat, I give you an ode to the last days of summer with this pesto. Basil is one of those amazing plants that thrive in the Texas heat. It has an unusually long growing season, but it’s season will soon be coming to an end.
As a society, we have a tendency to indulge in foods, whether they are in season or not. With GMOs and preservatives, we can eat anything all year round at our convenience. If you want to eat fresh foods, you have to seek out what is fresh and in season. Your best bet is to cook for yourself! Select your ingredients with care, support your local farmers market, and as a general rule, forget the center of the store. Everything you need to make a healthy and satisfying meal can be found by shopping the perimeter.
The great thing about basil is that there is always an abundance of it at your local grocery store. Here is how to make fresh pesto!
You will need:
-One bunch of fresh basil
-3 cloves of fresh garlic
– 1/2 cup of extra virgin olive oil
-4 ounces of fresh grated Parmesan cheese
– Sea salt
– Ground black pepper
– Wash basil and remove stems
– Place garlic and salt in mortar
-Grind with pedestal into a paste.
-Add fresh basil leave and grind into basil paste
– Slowly drizzle in the olive oil in a steady stream while continuing to grind with pedestal in circular motion
– Stir in Parmesan and pepper to taste
And wah-lah! You have vibrant, delicious pesto that is ready to use. Toss into warm pasta, pour over fresh sliced tomatoes, use as a sandwich spread, place on baked fish, or simply spread over grilled rustic bread.