Walnut Chili Pesto (Also, I’m on vacation!)

pesto ingredientsGuess what, y’all? I’m on vacation. It has been way. too. long. In fact, I’ve not had a full week’s vacation in over two years. It’s really quite a tragedy.

So, despite the permeating heat, I’ve been feeling pretty damn good. And as such, I’ve actually been quite productive. I mean, it’s not like I tidied the garage. Or refinished the end tables. Or organized the Tupperware drawer. Or cleaned up the front yard. But I did stuff–I swear!

Saturday started out with my friend Carol coming over for a tasty Southwest Tofu Scramble (recipe coming soon). Then we headed to our local farmers’ market and spent all of our hard-earned money on radishes and kale and strawberries. But, like, If you’d have seen these strawberries, you’d have thrown money at them, too. You’d have made it rain like her name was Strawberry and she was the most beautiful angel to ever gyrate to “Cherry Pie”. Which is just strange, I might add, because it’s totally the wrong fruit. I mean, cherries are a tree fruit and strawberries are an aggregate accessory fruit*. Like, get your fruits straight, strippers.

pestoAnyway, in addition to the strippers strawberries, I also picked up a luscious bouquet of fresh basil. Immediately upon seeing the basil, I thought, ‘Aha! Basil!’ What, did you think I was, like, more innovative or something? Well you’re right, I am. So after I thought, ‘Aha! Basil!’ I thought ‘Mmm pesto,’ because yum.

After I thought all these really deep thoughts, we went to the gym and soaked up some glorious AC whilst torturing ourselves with cardio and squats and other unappealing activities. And then I went home and watched Netflix in bed for, like, five hours straight, because I had already been soooo productive that I felt totally fine just giving up for the remainder of the day.

But I didn’t!

No, I continued with this über-productive streak and prepared Strawberries and Danish Cream from My New Roots for Sunday’s breakfast. It was the bomb. And then today I went for a long hike in the morning and enjoyed an amazing poached egg and roasted salmon Niçoise Salad for lunch from one of our fave local restaurants, Big Feast.

pesto pastaFinally, I made the long-awaited pesto, which was also the bomb. So creamy, and fresh, and aromatic. Oh, and to top it off, Chris even made fresh black pepper fettuccine to have with the pesto. It was mighty tasty. In fact, it’s 9:12pm right now and I may have seconds. Yep, definitely having seconds.

But you know what the best part of this whole weekend is? I mean, besides all the tasty treats and good company. It’s that I don’t have to go to work tomorrow. And yes, I’m currently sticking my tongue out at you, because I’m mature like that.

pesto pasta upcloseWalnut Chili Pesto
2 cups lightly packed basil
2 large cloves garlic
1/3 cup walnuts
1/3 cup Parmesan cheese
2/3 cup extra-virgin olive oil
juice of half a lemon
1 tsp red chili flakes
fresh ground pepper and salt to taste

Combine all ingredients in a blender or food processor and blend until smooth(ish).

Makes about 1 3/4 cups pesto.

*According to Wikipedia–I actually know nothing about fruit.

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