by Sarah McColl, Shine staff
Every season has its charms when it comes to eating, but I find something particularly special about this exact moment. The calendar may say "Back to School" but everything we love about summer food is still at its peak. Meaning, even if we can't live like it's still summer, we can keep eating like it is.
And if we play our cards right, a little old-fashioned preserving can have us eating summer's fruits and veggies right through the better part of winter. One simple way? Gathering up all those thick, out-of-control boughs of basil in your garden and at the farmer's market, and whipping up the perfect pesto. Spoon the finished product into an iced tray and freeze, and you can get a rich, homemade taste of garden-fresh pesto once it turns cold.
This video features an Italian chef showing us how to make perfect pesto. Best of all: no food processor required.
Where do you fall in the mortar and pestle vs. food processor pesto debate? Are you strongly in one camp or another?