The end of the week is finally here. I have to say, I’m glad its Friday. My couch is calling! I can remember in my 20’s, looking forward to getting a baby sitter, and my husband and I going out to meet our friends. Then in our 30’s, it was less frequent, but would still rock out on a Friday like it was 1999. Now, I need a long nap, before I can even think of going out on a Friday after working all week.
Is this the normal progression of life? I am 100% okay with that!! Don’t get me wrong. Its WONDERFUL to see friends, and have a few drinks, a meal and hang for hours. But can we start about 3pm please?
The weather has been crazy windy and cold the last few days. I need to remind myself that it won’t last much longer. We see you Spring!! Green grass, colorful flowers, birds singing. Itchy eyes, runny nose, sneezing fits with smelling that green grass. Really, can you tell how excited I am?
In honor of all things green, we shall have pesto tonight! Homemade literally takes 4 minutes, and does not even compare to what you get in a jar. Besides they normally contain nuts and dairy. I promise you, you will not be able to tell this is nut and dairy free.
- 4-5 cups basil leaves, clean and dry
- 1/2 cup extra virgin olive oil
- 1-2 Tbsp nutritional yeast, depending on how “cheesey” you like it
- 1 1/2 tsp Seasoned Salt Mix
- 3 large cloves garlic, chopped
- 2 Tbsp lemon juice
Fill the bowl of your food processor with basil. Add in chopped garlic. Process 30 seconds. Scrape down sides of bowl.
Add in nutritional yeast, salt, and lemon juice. Pulse several times to mix.
With processor on, add in olive oil. Once all of your oil is added, stop processor, scrape down sides, and pulse several times to make sure everything in mixed well.
Use immediately or store in the fridge. Add extra oil, making sure to cover the surface entirely. I’m not sure how long it lasts, as it doesn’t last in our house.
Make sure to come back here and leave a comment. How do you like to use your pesto?
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