Vermont in August is one of my favorite times of the year. While the light has quickly diminished in both the morning and evening, the fields are now a bright yellow with goldenrod, a little bit quieter, and the gardens have reached their peaks. While the days can still be quite warm, nighttime is usually perfectly cool sleeping weather. Weekends are spent at the lake, soaking in the sun and making memories that (hopefully) will keep us warm in the winter.
Speaking of gardens, you’ll never see me turn down an offer of free vegetables or fruit from someone’s garden. Which was the reason I was cutting up cups and cups of late season rhubarb for pies a couple of weeks ago, and why I found myself in a friend’s garden one recent evening, pulling all of the basil that she didn’t want. While it was almost past its time, it was still salvageable and all I could see was green, and knew I could make mounds and mounds of pesto.
I can grow tired very quickly if I eat the same thing all the time–leftovers are a two-meal minimum for me–but I think I could eat pesto every day and be completely happy! There is something about the mixture of basil, garlic, nuts, cheese, and olive oil that is heaven on a plate. During the summer I make it just about every Monday night for dinner. Even during my detox I talked about a few weeks ago, I created a dairy-free pesto that was almost as good as the real thing, served over quinoa pasta! For my friend who graciously gave me the basil, I made a nut-free and dairy free version for her.
The word pesto comes from the Italian, pestare, which means “to pound or crush,” and I have certainly made it many times the authentic way with a mortar and pestle, but my blender is a lot quicker when making lots. For nuts, I’ve used almonds, walnuts, or the traditional pine nuts. Or I’ve left them out if I don’t have any on hand. Making batches ahead of time will be a way to bring some summer into the darkness of the cold, winter months!
Late Season Pesto
I don’t measure when I make this. Ever. So these are my approximations of measurements. I go by taste, so as you’re mixing, keep tasting to see if it suits your palate. When freezing, I put a little piece of plastic wrap on the top of the pesto to keep it from drying out.
1 large garlic clove
2 large handfuls of basil leaves
A few parsley stalks (preferably flat-leafed parsley), about 2-3 tablespoons
About 3 tablespoons grated parmesan or Asiago cheese
2 tablespoons whole almonds (or substitute walnuts or pine nuts)
Extra virgin olive oil, roughly ¼ cup (you can also use some hot water as a substitute for some of the oil)
With a blender, add the ingredients one at a time, ending with enough olive oil to make a paste. Serve over pasta, veggies, fish, or toasted bread.
MVK’s *Like of the Week: “That Sugar Film”
Are you like me and think the food you find in a health food store is good for you? Think again. Australian filmmaker, Damon Gameau, has a movie out, based on the movie “Super Size Me,” where he eats only “health foods,” but which are actually filled with added sugar. For two months, he gave up his normal diet of fresh foods for one that contains 40 teaspoons of sugar daily. But he wasn’t eating the obvious sugary foods like ice cream, candy, and soda. He instead focused on those foods perceived as healthy, but which contain added sugars: juices, low-fat yogurt, healthy bars, cereals. The effect of the diet is shocking.
While I think the movie is a bit gimmicky to get his point across, maybe this will be added to the American dialogue we are having about food and how it can help, or in this case hurt, your body. You can read more about the film and watch a trailer by clicking here.