Happy Friday Eve, friends.
With a combination of a gnarly finger cut and a fasting session, there hasn’t been much cooking in our household. But, have no fear- this weekend we’re learning how to make the best, most versatile, sauce around… PESTO.
It’s the pesto’ whats around (that’s a Dave Matthews Band reference… we’re going to lean into the puns today. Please don’t unsubscribe, ha)
So, what makes this pesto the best-o? It rears off the traditional path because there is a little kick and a little citrus to it.
Why do I love pesto so much? Because it can go on ANYTHING!
Making pizza dough? Use a pesto…
Making pasta? Use a pesto…
Making steak? Use a pesto!
Honestly, I’m going to even try and make a pesto dessert one day JUST TO PROVE HOW VERSATILE IT IS.
(a pesto cupcake, maybe? Just kidding… or, am I?)
Alright, so let’s get into it, shall we?
WHAT YOU’LL NEED:
1 cup of Fresh Basil Leaves
1/2 cup of Pine Nuts: I suggest toasting them a little bit to bring out their flavor.
1/3 cup Parmesan Cheese: Not gonna lie to you, I use pre-shredded parm cheese and always the thick flakes. Grating cheese was always my childhood task and honestly, I never want to do it again.
4-5 Fresh Whole Garlic Cloves: just throw them in there- the food processor will break it down.
1/3 cup Extra Virgin Olive Oil: I recommend using good-quality oil for the best flavor.
1/3 cup Chili Oil: if you don’t like spicy, skip this.
3 tbsp Red Pepper Flakes: if you don’t like spicy, skip this.
1 Lemon, Freshly squeezed
Salt and Black Pepper: don’t be sparse when seasoning. You really want to build the flavors in this sauce
PUT IT ALL TOGETHER:
No, really. This is the pesto part- just put it all together!
Okay, okay- it’s not ::that:: simple… but it is easy.
Take all your dry ingredients, and put them together in a blender or food processor until combined and small.
Drizzle in the olive oil. Then while your blender or food processor is still running, drizzle in the olive oil slowly until the mixture is combined. Puree until smooth, stopping if needed to scrape down the sides so that everything is evenly mixed. If you’re using chili oil, too, just make sure to make sure it doesn’t get too thick. Right before seasoning, add in your lemon.
Taste and season. Give the sauce a taste and season with extra salt and pepper, and red pepper, if needed. Also, feel free to add in extra Parmesan or basil or garlic if you’d like more of those flavors. This one is all about feeling, friends.
And, there you have it! Easy, delicious and a little unexpected. Just like I like it in life.
I hope you all enjoy the upcoming three day weekend and we’ll be back Monday with a better “Soul”. Not all posts can be winners, but you still have to show up.
On a personal note, our world lost a bright light this week unexpectedly and without cause. Sarah lived her life with such grace, beauty and presence. She was genuine, authentic and above all else, kind. She lived in the moment and did the things that brought her joy brazenly all while cheering the rest of the people around her on. She made people feel seen, and didn’t judge when you weren’t your best. Her legacy will live on in her beautiful daughter, Ava, but I cannot imagine the heartbreak my cousin and her family feel. She loved Andrew so purely, and she made our family better because of it.
If you can, please consider donating to help Andrew and Ava as they navigate this unknown together. You can learn more and donate here.
Hug the ones you love, friends. Life is too damn unpredictable.