My heart is heavy today. Looking through pictures of the aftermath of Irma, and Harvey a few weeks ago, makes me wish more than anything that I could be there to help. My family thankfully is safe and sound in Florida. My parent’s beach house was destroyed, but in the grand scheme of things as long as they’re safe that’s all that matters. Anytime events like this happen, I love seeing people from all walks of life band together and help one another out. Keep doing it – we need more of that in the world.
Meanwhile in Portland Fall is quickly approaching. I can feel it in the briskness of the air in the morning and the slow changing color of the leaves. It feels like it JUST turned to summer in Portland and now it’s making it’s swift escape. I don’t mind so much because I love autumn and everything that comes with it! The cozy sweaters, changing leaves, big bowls of soups & stews – I’m a big fan of it all.
Until pumpkin patches take over, I am going to relish in these last days of summer and soak up as much sun as possible and devour as many summer fruits and veggies that my body can stand. Something that we make on a weekly basis to have on-hand is this 5 minute basil pesto. Guys I’m tellin ya – it’s SO good. It makes chicken less boring, brightens any pasta dish, and makes avocado toast ah-mazing. I seriously want it every time I make toast now – it’s a good problem to have.
Aren’t heirloom tomatoes the most beautiful things ever! We have been snagging them up at the farmers market and Trader Joe’s for weeks and they are a match made in heaven with this pesto.
I had written this post a few days ago before the hurricane hit. It feels a little silly to gloat about pesto and tomatoes when most people don’t even have electricity…but pesto is still delicious nonetheless and I hope you all find a little escape in the chaos.
Hugs and kisses xo
5 Minute Basil Pesto
– 4 oz of fresh basil, stems removed
– 3 cloves of garlic
– 1/3 cup Parmesan
– 1/2 tsp salt (more to taste)
– Juice of quarter of a lemon
– 1/4 cup extra virgin olive oil
– 2 tablespoons toasted pine nuts (optional)
What to do
1) Pulse all of the ingredients in a food processor until smooth.
2) This recipe is so flexible, so add a little more oil, salt, or lemon juice to your liking.
Note: Pine nuts can be pricey, so we don’t always use them in pesto, but they are delicious and add a sweet, nutty flavor.