I’m leaving on a jet plane….
Is it wrong How wrong is it that whenever I think of that phrase I am reminded not of the great song, but of Ben Affleck and Liv Tyler in Armageddon?
I’m writing to you from 30,000 feet up in the air over the great plains…somewhere. I woke up at 4:45 to catch my flight this morning, and was asleep on the plane before we even took off. I can sleep anywhere, and at times like these I am extremely grateful for that.
Thank you so much for all the nice comments over the weekend about my sister’s wedding! I am so happy for her (for the thousandth time…I’m done now, I swear), and I was so excited to post pictures! It’s always a little weird when I post photos like that, since I am never sure if everyone wants to see them. It was a beautiful wedding though, so I had to share!
But, let’s move on, shall we?
l never realized (until Lori pointed it out ) how often I make sauces, or how much I love them. My favorite meal is a giant veggie bowl, and they just taste so much better with a good sauce on top. Since I don’t do the dairy thing, I’ve had to get creative. Since creativity is my middle name (actually, experimental or weird or did she really just eat that?!?! would probably be more accurate middle names), I’ve been trying to branch out lately.
I borrowed a raw cookbook from my neighbor a while ago, and made a list of some things I wanted to try. Since the size of my list pile gives Mount McKinley a run for its money, and my mind is essentially an open door (where information flows in and out freely and frequently), I quickly forgot about it. Seeing some pine nuts at the grocery store recently triggered something in the depths of my brain (the triggers up there work in mysterious ways, I tell you).
Pesto sauce. See, the thing is, I’ve never liked pesto sauce. Too oily, too cheesy, too flavorful. (Yet another Katie-quirk: I like food to be flavorful, but not too flavorful.) Too pesto-y. But this recipe seemed different, and I do like different. I can’t remember the name of the book, but I changed the recipe quite a bit, so here is my version.
- 3 ounces raw pine nuts (about 1/2 cup, soaked for 6-8 hours)
- 1 cup fresh basil
- 1 cup fresh parsley
- 2 cloves garlic
- 1 tsp fresh ginger
- 1/4 -1/2 small jalapeno (optional, but tasty)
- 2 T lemon juice
- 3/4 tsp salt
- 2 – 4 T water
After soaking the pine nuts, blend everything until creamy. I used my vitamix, but you could use any blender, it just may not be as creamy.
I have so far eaten this sauce on several veggie bowls, with scrambled eggs, on toasted corn tortillas, and as a veggie dip. I bet it would be great on pasta, but I am still quite weary of the gluten free pasta scene, and have yet to jump in there. Sadly, I forgot to add nutritional yeast to the recipe (I know, blasphemy), but no worries, I just add it on top when I use the sauce. The next batch will be getting some nutritional yeast action, don’t you worry. (Because you were, I know it.)
If pesto doesn’t float your boat, you are crazy check out some of these other sauce-y ladies‘ recipes. I’ve got a bunch of sauce recipes posted here too (holy crap, I had no idea how many sauce recipes I post!) and some day when I get around to it, I’ll organize my life this blog and add a recipe tab up top. Until then…
Are you a pesto lover or a pesto hater?
Fess up, did you cry during Armageddon? I didn’t, but my friend did and I haven’t let her forget it to this day! ;)