Green Options

Sometimes when I think about what to cook for dinner, my brain hurts.  There are just too many factors to consider, including:  what’s in the pantry, what I feel like, what needs to be used up, what my picky husband will actually touch, what I would actually prefer.  This is a result of living in a country where our choices and options regarding food are so mind-bogglingly vast for many of us.  It’s terribly easy to fall into a rut of only eating five or six different dishes that you know you’ll like, but that can get so tiring.  So what’s a conscious cook to do when looking for fast, healthy, meal ideas?  Find out, after the jump…

The name pesto derives from tradition of making this sauce in a mortar with a pestle. The following recipe, which I encourage you to use a food processor for, unless you have a few spare hours, proves that you absolutely don’t need cheese to make a fantastic pesto. Purchase fresh basil (or grow it yourself!), and find a nice fruity olive oil.

Advance Preparation: Pesto freezes very well. Defrost pesto at room temperature, about

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