When I sit down to write these posts, my process for determining a topic of discussion is usually one of the following… 1) does this recipe relate to a story or memory of mine, or 2) did I or Logan do anything stupid lately. While I don’t always have a story, one of us undoubtedly does something stupid every other day, so that writing avenue usually works out for me.
Now you are probably waiting to hear what Logan or I did that was so stupid. Well, the truth is I’d rather not tell you about how clumsy Logan is, and how if he sets anything on the ground he will undoubtedly walk straight into and punt it across the room. Even if it’s antique glasses that you were planning on selling to make some extra cash. Or that if you tell him something is fragile, he will most certainly test how fragile it is, testing is always completely accidental of course. Or that he fell/slide down the stairs and broke a rung on the staircase within the first three months of moving into our new apartment… because he insists on running up and down the stairs taking multiple steps at a time. I look like an old lady who needs a chair lift to get up and down the stairs.
Anyway, no I’d rather not bore you with how stupid we can be. Wait, was that all about Logan being a master klutz, and nothing about me sucking at anything?
Oops <— ha yeah right.
Okay, in all actuality I might not be a clumsy pants like Logan, but I have some special features just the same. So in the name of fairness, even though I still have the distinct image of antique glass shattering across the room, as Logan decided to become a rockette, I will share some of my less finer traits.
- I have insane road rage. Ask my mother. She loves to talk to me on the phone when I’m in a car (driving or not). I permanently drive with my hand on the horn. And should I ever be on live tv, and in a vehicle, they would have to time-delay me by about 35 minutes. I also feel that my parking rage should be considered part of the general road rage, discussed above.
- I have more hair ties that I have used once, or not at all, then I have of actual used hair ties. This also applies to lip balm.
- I check out more cookbooks from the library than I should. And I return the majority of them (because they are due) before I’ve had a chance to even actually look at them. And then I request then again, taking it away from some poor SOB who would probably actually read it.
- I am known to be on my computer and use my phone to check social media, the weather or erm IMDB.
- I love to buy jewelry (like cheap Charming Charlie, not the fancy pants stuff). I don’t wear jewelry.
- I waste money on putting the thermostat at 66 degrees every night. AND I sleep with a fan on, all year round. Bye bye $$$.
- I swear. Like a LOT. A LOT.
- I’ve always sucked at doing the dishes, and I’ve always owned a dishwasher.
So I might not kick like a rockette, but I do come fully loaded with wonderful features. It’s no big deal.
But what IS a BIG DEAL is this pesto.
I don’t know about you but I could put pesto on anything and everything. And in turn, it will legitimately taste a million times better, make whatever it is slightly fancier and be presentable to the Queen. I’m not sure what the Queen actually has to do with this. But she’s apart of this now. So if the Queen shows up and you don’t know what to make her, I’m telling you smother whatever you have in the kitchen with this, and you will be good to go.
Probably one of the greatest things about this pesto is how the roasted garlic makes it creamy. It might not look ultra creamy, but hey dip a spoon or your finger in and at first taste you will get it. Creamy pesto has been born. Pesto is one of those foods that once you make it yourself you will want to smack yourself upside the head for ever buying it at the store. Store pesto < Homemade pesto. And should it ever be perfectly acceptable to eat an entire batch of pesto with a spoon, this is the pesto you’d want.
Getting bright green basil pesto: Basil is a delicate little green. It becomes dark and grumpy… aka bruised, when cut. So the trick to having a bright green pesto, instead of a sad brown one, is to blanch your basil before blending. Simply bring a small pot of water to a boil. Place the basil into the boiling water. And count to 10 (as in 10 seconds). Carefully scoop the basil out (with a slotted spoon ideally), and plunge into a bowl of ice water. Let cool completely, remove from the water and pat it dry to remove most of the moisture. Then proceed with pesto making.
Mix up those nuts, and change those greens too: Here’s the thing, pesto is no longer just basil, pine nuts and Parmesan. Opt for a different and more economical nut, such as walnuts like in this recipe. Or try pistachios… they’re a new favorite of mine to use in pesto, plus they are green so you can keep with the theme. And then while you are at it try a different green. I’ve had success with arugula which made for a more peppery pesto, spring ramps which added a nice light garlic and onion tone, and dandelion greens for an earthier pesto. Just play around, taste test as you go and tweak to your hearts desire.
Storing: Pesto stores perfectly in an airtight container in the jar for up to a week. The trick is to (gently) pour a thin layer of oil over top of the pesto before sealing. This prevents air contact which is what browns and makes pesto sad.
Uses: If eating pesto with a spoon isn’t going to cut it, pesto is amazing on veggies, dolloped on top of a soup, slathered onto a sandwich or of course in pasta.
Okay, the time has come. It’s time to get out there and smother the world with roasted garlic walnut pesto. I mean seriously, grab a paint roller and let’s get at it. The world will be a much better place once it’s smothered in pesto. Trust me.
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see them too! I mean you would only make my day and all if you did!*
- 3 roasted garlic bulbs
- 1 cup fresh basil
- 1/2 – 3/4 cup grape seed oil
- 1/2 cup chopped walnuts
- 3 1/2 tablespoons nutritional yeast
- 1/4 – 1/2 teaspoon sea salt
- fresh cracked pepper
- Remove roasted garlic cloves from bulbs and place into a food processor or a blender. Add remaining ingredients and blend until smooth. Enjoy immediately. Store any remaining pesto in an airtight container with a thin layer of oil covering the pesto, and place in a refrigerator.