Classic Pesto

1/2 cup roasted pine nuts

4 cups fresh basil leaves 

1/2 cup finely grated Parmesan cheese

1 garlic clove

1/2 cup extra virgin olive oil

Sea salt and black pepper

Combine all the ingredients in a blender and blend until smooth. Add more olive oil if pesto is too dry. Season with sea salt and black pepper.

To store, pour into an airtight container and press cling wrap directly on top of the pesto to prevent it from oxidizing. It will keep for up to five days in the refrigerator.

Is Outrage Over the Monsanto Protection Act a Turning Point for the "Real Food" Movement?

www.huffingtonpost.com - June 13th, 2013

In March, when I first wrote about how the biotech rider -- called the Monsanto Protection Act by its vocal opponents -- undercut the constitutional concept of separation of powers, it seemed hardly anyone (other than the usual advocacy groups) was paying attention. But then a lot of people got mad, really mad.

Within a few short weeks the issue exploded in the mainstream media, with the surest sign the issue had hit the big time being (what else?) coverage by The Daily Show (hilariously titled, "You Stuck What Where?"). Another indication was outrage even from a Tea Party blogger.

Quick refresher: Biotech companies have to get permission from the U.S. Department of Agriculture to plant new genetically-engineered crops. In recent years, groups such as the Center for Food Safety have been gaining traction by filing lawsuits challenging federal approval, thereby stopping some novel crops from being planted when courts agreed that USDA failed to conduct proper environmental oversight.

Read More