Monthly Archives: December 2019

Sun-dried tomato pesto — SPOILER: Recipe plagiarized from Guilford College

Recipes are not protected by copyright law.  (At least, as long as they do not incorporate anything more than materials and directions.)

Recipes might be plagiarized, but plagiarism is not illegal, exactly. There is, however, a moral component to it.

So let’s start with this: the excellent recipe set out below was created (as far as I know) by Guilford College to accompany the exceptional sun-dried tomatoes grown and dried on the Guilford College Farm, which supports Guilford’s extraordinary Sustainable Food Systems major and which produces over 10,000 pounds of food a year (and more).

Here’s the deal: Guilford College sun-dried tomato pesto is dynamite, and it’s great on collards. And other stuff. Takes about 10 minutes to make. Here’s what you need to know:

Ingredients

  • 1 cup sun-dried tomatoes.

NOTE: Use dry dried tomatoes, not the ones immersed in oil. If you try it with the latter, you’ll want to adjust other ingredients, and flavor may be inflected. Guilford College sun-dried tomatoes are comparable to a leaf of flue-cured tobacco.

  • 1/3 cup unsalted, dry roasted almonds.

NOTE: I would use more almonds than this, at least with my collards. I’m not sure that salted almonds wouldn’t be fine, but not the smoked ones or flavored ones.

  • ½ teaspoon kosher salt.

NOTE: Now, you see the point about whether the almonds are salted.

  • 2-3 cloves garlic.

NOTE: This is going to depend on you and garlic, and the particular garlic you have. Food without garlic is ­­­­­­­­­­­­­­­­­­­­like an interstate with no exits­, but too much garlic is a punishment for sins.

  • 1 tablespoon of fresh rosemary leaves, the ones you should have growing in a dry, full-sun spot somewhere in your yard (in a pot for all that). Even you can raise rosemary.
  • ½ teaspoon crushed red pepper flakes. (You know the drill about red pepper: it’s optional; you can probably add more than what’s prescribed. Up to you.)
  • ¼ teaspoon cracked black pepper.
  • ¾ to 1 cup extra virgin olive oil. (More or less, depending on your plans for it. I wouldn’t use too much here.)

Directions

Put it all into a food processor. Process. Just like the Early Friends did.

Put it on whatever you want to.  Collards is/are a good idea. Or, black-eyed peas, for the season.

Moral Absolution

If you have read this far knowing that this recipe has been appropriated from Guilford College, you now have three options. They are:

  1. Refer a likely student to Guilford knowing that Guilford’s remarkable, innovative program – THE GUILFORD EDGE – changes lives.
  2. Make a donation to Guilford, hoping that, if your donation exceeds three figures, someone will send you some sun-dried tomatoes, and knowing that your gift will support Guilford’s remarkable, innovative program – THE GUILFORD EDGE. If the sun-dried tomatoes are not forthcoming, ask for some.
  3. Tell others that Guilford’s remarkable, innovative program – THE GUILFORD EDGE – is carving out a unique and immensely valuable niche for Guilford College in the firmament of 21st Century higher education.

If you do not do one of these, then you may be colluding in some sort of plagiarism. It’s not clear.

Sylvia

I saw this in an obituary this morning:

Sylvia always brought so much food to family events that people had to make several trips to her car to bring it all in.

Kind of a poem about a certain slice of North Carolina in the mid-20th Century.