Tuesday, November 19, 2013

Spinach Pesto

posting has been hit or miss (mostly miss for the last six months). i don't think that'll change too soon, unfortunately! i like blogging, but i don't want it to feel like a chore, either. right now, with life in general and grad school, most things that aren't disneyland feel like a chore. we got to do some halloween stuff at disneyland, and christmas time has started there. i just love it! we got an AMAZING gift this last june of annual passes for the park from my husband's parents. they were a combined christmas/birthday/anniversary gifts and we couldn't have been more thrilled! it's so relaxing and fantastic to just be like "hey, you're off today and i don't have school - let's go to disneyland for a couple of hours and watch the parade!" they were fantastic when we had guests, but i can't get over what a treat it is EVERY single time we go to relax at disneyland. it doesn't feel like we have to make it "count" and hit it hard every time we go. i can't get over it!

that's pretty much it. i spent the summer enjoying our nieces visiting, my girlfriend and her family coming from texas for over a week, and then going to utah to visit my other best girlfriend (and her pregnant belly!) for a few days. then i hit the books hard for grad school at calbaptist! i love it. it's hard work, and homework isn't fun. but i love learning about this crazy passion of mine. (get it? mental and behavioral health = crazy. it was funny.)

i'm actually mostly posting today to put up a recipe so i don't forget it!

spinach pesto

1 bag fresh baby spinach
1 tsp kosher salt (or to taste)
1 tsp black pepper (or to taste)
7 tbls pecorino/parm cheese blend
3-4 tbls lemon juice (or to taste)
1-2 tbls fresh garlic (peeled and minced, to taste)
~1/2 cup olive oil

blend it all up in the food processor or blender and enjoy on everything! i recommend pasta, chicken, fish, and roasted potatoes. should keep in the fridge for awhile. maybe 2 weeks? the layer of oil that hardens on the top will help keep it fresh and green. this should make about 2 cups of pesto, give or take a bit.

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