Me: “Would you like some banana bread?”
Mark: “Oh, did it not turn out?”
Me: “What? I only give you failed food?”
Mark: “Well, I assumed it failed because you did not take the time to photograph it yet.”
You finish a dish and your three year old declares “I’ll turn on your (photography) light mommy!” and the 5 year old asks to hold the reflector.
If your three year old brings you a dry erase board with scribble writing “I wrote you a recipe mommy!”
And last but not least, you might be a food blogger if:
Your 5 year old son compliments dinner not by saying “this is yummy” or “I like this pesto” but by saying “I like this recipe mom!”
Speaking of pesto, it is wonderful to have around. I made it and then a week after making it we had it with crispy eggplant rounds, pan fried chicken breast, with grilled portabella mushrooms, and with a vegetable and pasta salad. Having it in the fridge really made finishing several recipes a breeze.
It is not quite late enough in summer (at least here) for me to get big bunches of basil at the farmer’s market. I could get it at the store, but it is so costly. So, I decided to use the beautiful arugula the farmer’s market had (leftover from making Arugula and Wild Rice Salad).
To add a bit of zing I used lemon juice and zest. In place of the Parmesan and the pine nuts I used toasted hemp seeds to make it allergy friendly. All I needed then was garlic and olive oil, plenty of both. Lemon Arugula Pesto is a nice twist on a classic!
- ½-2/3 cup olive oil, divided
- ¼ cup hemp heart seeds
- 6 cloves garlic, peeled, crushed and cut in half lengthwise
- juice and zest from one small lemon
- 2 cups very packed arugula
- ½ teaspoon salt
- Put ¼ cup of the olive oil in a small skillet along with the hemp heart seeds and the halved garlic. Cook, stirring occasionally, over medium-low/low heat until the garlic just barely begins to change color and looks a touch blistery (it should not be golden, that is burnt for garlic). It only takes a few minutes, so don't leave it. Put it in a food processor. Pulse until the garlic is chopped. Add the arugula and lemon zest and juice. Blend until the arugula is chopped. If there is not enough liquid to chop the arugula you can add some of the oil, but olive oil does not do well with being blended so add as little as possible.
- Once it is chopped drizzle in olive oil until you have a semi-loose pesto (a bit tighter then pictured as it will loosen as it sits).