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I’ve been trying to be so good lately.  I know after yesterday’s absinthe binder it’s hard to believe this.  But really, I’ve been having lots of smoothies, lots of fruit and veggies, and almost no refined sugar.  I don’t miss the sugar.  I enjoy the smoothies and I love fruits and veggies.  If I lived in the tropics, I’d easily be a fruitarian.

What I love, love, love is cheese.  Cheese, glorious cheese.  I’ve gone on ad nauseum here about my love for pizza, and no matter what diet I am on, it will always include pizza.  I don’t recall a lot of pizza in my childhood, but it does have a certain comfort factor about it.  I have this memory of my sister ordering the nine item price buster pizza.  I asked her about that once, years later, and she thought I was insane.

Tonight’s commute home was a bit of a bear.  I had to go a different route so I could stop and pick up the van from the shop (and it isn’t even fixed – grrrr).  All the way home, all I could think about was my happy little whole wheat pita pizza with spinach pesto I was going to have as soon as I got in.  It did not disappoint.

 

Spinach Pesto

In the bowl of your food processor, add
2-3 cloves garlic, rough chopped
1/3- 1/4 cup pecans (or whatever nuts you have on hand)
Pulse a couple of times until coarsely chopped.

Fill bowl of your food processor with fresh baby spinach (about 3-4 cups)
and 1/2 bunch of fresh flat leaf parsley.

Pulse a few times to get it started and press spinach down with a spatula to get it all mixed in.
After a few pulses add a light sprinkling of salt and red pepper flakes.
Pulse a couple more times, then drizzle a few tablespoons of olive oil in.
Continue to pulse until it is all chopped, combined, and looks like a smooth herbal paste.

 

Tomorrow night I may be putting this pesto on some fresh pasta or I may just have pizza again.  Tough choice.

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