Kale and Preserved Lemon Pesto
Oh HI! Nice to visit you again. It's been a minute...
I have been busy, but I have no idea with what. My life is fairly standard. Work, gym, eat, sleep. An occasion evening out to grab a beer. This is my 30s and I am OK with that. I've mostly been shut in recently reading. I finally finished "Gone with the Wind!" What an epic novel! I cannot believe I took on the challenge of reading it - it was supposed to be my "winter" read, but it brought me right into spring. It was long - 868 pages to be exact! And my poor book was falling in pieces by the end - Literally - the last 100 pages were not even in the book any more, but bound by a paper clip. I survived the book, however the book did not survive. It is not in pieces around the house (and the trash)! I pick up "The Goldfinch" for my next read, but before I start, I wanted to get a quick recipe out and focus on something else for a second.
How's your spring treating you so far? I am loving the sunlight in the evenings. And the morning like it alluring to me -- should I start running in the morning again? Should I ride my bike to work now? Or just keep sleeping in and drink my coffee getting ready slowly for my day. Hmm... the questions I think about.
Oh - I also started playing in a softball league this spring! I know, the last thing I need is another hobby, but my co-worker invited me to join, so why not. It is once a week, slow pitch, and the game is over in less than an hour, so its not a huge commitment, but it has been fun! Last night we played our 3rd game and won. And we happen to be undefeated. I can't say I contribute much to our wins, but it is fun none the less.
That's all my updates in life. And this pesto I whipped up and has been in most of the things I have been stuffing my face with. I have added to quinoa and rice, added it to salad with a little vinegar to make a dressing, it is great with smashed avocado on toast or with soft scrambled eggs. Now, you can only really benefit from this if you make a batch of those preserved lemons I posted last month -- or you can just pick up a jar (I am sure Amazon has some) and that would be an easier option, either way, this is now a staple in my kitchen. It just kinda came about when I was craving pesto, but had no basil in the house, but only an abundance of wilted kale. I gave it a shot and it turned out!
- 1 bunch of kale, washed and stems are optional
- 1 rinsed and chopped preserved lemon
- 1/4 cup toasted nuts of your choice, I used pecans
- 2 garlic cloves, smashed
- olive oil