Fresh herbs can be quite pricy for the aspiring collegiate cook. However, starting from seed will give you a constant supply for a reduced price. Most herbs grow well at average indoor temperatures; so they’ll be available year-round, regardless of climate. They also make incredibly classy house decorations.

You can buy live herb plants at your local grocery store or start from seed with supplies from the hard wear store. Starting from seed is usually cheaper but it takes longer for them to get started (about 3 weeks till healthy sprouting). Buying live plants is far more convenient, but the prices start adding up if you try to get a big variety.

As always, make sure your plants are in a spot that provides ample sun and don’t forget to water!

Basil grows like wildfire, especially in the summer. This recipe is a good way to use a large amount if you get a surplus. The spinach gives a wonderful color to the sauce (I find that just basil tends to darken very quickly). Pecans and walnuts are cheaper than the traditional pine nuts and provide a lovely flavor.

Easy Pesto

Ingredients:

2 cups basil, packed

½-1 cup spinach, packed

3-4 cloves garlic

½ cup pecans or walnuts

¾ cup olive oil

½ cup Parmesan cheese

Salt and pepper to taste

Toast the nuts in the oven at 375 F till golden brown. You may have to shimmy the nuts around the pan every 4-5 minutes to make sure they don’t burn.

Place all ingredients EXCEPT the Parmesan cheese in a food processor and blitz till a uniform paste. Transfer to a bowl, stir in the cheese and season with salt and pepper. You want to do the cheese separate because it can clog the blades in your food processor, making clean up more difficult.

Makes enough for one pound of pasta.

Serve with more cheese and a drizzle of olive oil.