So, I guess I have some big life news to share with you all. I just got my first real job last week. This summer, I’ll be workin’ at the deli in my favorite co-op. I started last week and that’s why I haven’t posted much lately.
It’s been really rough trying to keep up the energy when I work because I’m not used to working 8 hours a day without time to sit. I could complain and complain, but that won’t help and nobody wants to hear about it, so I’m going to share some of the best parts of my job.
For one, I love my coworkers! They are so great. I get to work with some of the most positive, outgoing people ever, which makes it easier for me to act that way towards customers.
Another great thing about my job is that part of it includes making smoothies and coffee drinks. In the past week, I have learned how to make nearly every coffee drink. How awesome is that?
Now, let’s talk about the pesto. I created this recipe last year, but by the time I was ready to post it, basil season was already pretty much over. But, I’m so excited to share it now because it really is a great recipe. Also, there’s really no better way to celebrate this great summer weather than a big batch of pesto.
This pesto is
Refreshing
Ultra-nutty
Easy peasy lemon squeezy
- 1 cup (packed) shredded kale
- ⅓ cup mixed nuts (cashews, almonds, walnuts, pistachios and pecans work best.)
- ¼ cup grated parmesean
- 5 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup fresh basil, stems removed
- ½ cup extra virgin olive oil
- Soak basil leaves in cool water for 10 minutes.
- Take stems off of basil leaves.
- Dry in a clean towel or air dry on a clean surface.
- Add half the basil leaves to a food processor.
- Add remaining ingredients, except olive oil.
- Blend, pouring olive oil slowly into the top of the food processor opening.
- Add remaining basil.
- Blend until desired smoothness/chunkiness.
- Pour into an airtight container, leaving a little space on top.
- Pour a thin layer of olive oil on top of the pesto and refrigerate or freeze.
* Be sure not to leave the pesto out. It will begin to brown.
* You can store the pesto in the freezer to make it last much longer. It should last for several months. It does vary, however, on how fresh the basil was to begin with. The taste should still be fresh if you store it in the freezer for under 3 months.
* You can also use one kind of nut instead of mixed nuts.
* I recommend making your pesto a little bit chunky. It really makes a difference in taste.
