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.
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.