freeze yourself.

We're back from probably the best two weeks of our entire lives. We're married, we're tired, we're so so thankful. And this is where we start completely hating NYC because it's not santa fe, savannah or san francisco. Hey, alliteration!

So, you know how in the summer, you can't swing past the farm market, or product aisle without the enticing aroma of basil shoving it's way up your grateful nostrils? Yeah, well, when that's happening, I'm preparing. I'm buying it all and making oodles of pesto and storing it in my freezer so that I can keep smelling and tasting that amazingness well into the snowy days of winter.

How to! Take about your entire bunch of basil (float it in water to get the dirt off like I showed you!), about a handful of whatever nut you have on hand (i usually do walnuts or cashews for creamyness), a couple cloves of raw garlic, a good scoop of salt, fresh pepper and some heavy glugs of a good olive oil, pulse pulse pulse, DONE. Obviously, I'm not using any cheese nowadays, but by all means, if your pecorino is calling you, throw that in there. To freeze it, pop it in an ice cube tray and pop them out into a plastic bag when they're done. There's only a gazillion things to do with it: pesto mayo for sandwiches, pesto potato salad, pasta, I even use it as a salad dressing base.



And and quick recipe!

Grill two 8oz fillets of swordfish with a little olive oil, salt and pepper and top with a dollop of your newly defrosted pesto sauce(this one i used almonds and a after pulsing a while I added more back in to have chunky crunch on top). I served these pretties on top of mashed cauliflower, a weeknight staple around here. Enjoy! We'll have pictures soon... ehh, sort of soon.