I’ve missed you guys so much! I hope you’re all doing well! š A lot has gone down since the last time I posted. I’ll save the full story for another post (or I might just leave it out all together :P, don’t want to bore you guys!), but the very short story is that…no one knows what’s wrong with me. Haha, yes! That’s it. I have gotten an infection that causes my throat to swell nearly shut about 7 times since the fall. It’s accompanied by a variety of other issues and basically no doctor has given me helpful answers, though the last one I saw is recommending a couple surgeries to fix the problem. Yeah, no fun. Last week it seemed like I was getting better, but then I got worse again. I have been sick for so long that when I woke up and left the house today for the first time in a while I felt like Rip Van Winkle! I fell asleep to winter and woke up to spring!
(#MarchPhotoADayĀ , I’m joining the crazy bus! :D)
The latest meds that I got a couple days ago are actually working, which is wonderful! Today is the first day I’m starting to see the light at the end of the tunnel and that is great. I’m so glad I can get back to eating good food and sharing it with you guys!
You guys remember how I’m a big fan of pesto, right? BIG fan! I love it with basil, but all sorts of greens make a delicious pesto! Like arugula!
Well before things went downhill last week I made us a delicious kale pesto with those gorgeous leaves we got in our latest CSA share!
Pesto is really a pretty fool-proof food in my opinion, you can really adjust it in all sorts of different ways and it still comes out wonderfully. For this pesto I used what Jason and I like…which is mainly cheese and garlic. š But this can be very easily veganized by just using some nutritional yeast in place of parmesan cheese, which I have done before and it’s delicious that way too! This time we made it with some local garlic-parsley linguine pasta and a tomato salad on the side and it was a great meal!
Kale Pesto
Prep Time: 10 minutes
Keywords: entree Italian
Ingredients (2/3 c. of pesto)
- 5 c. fresh curly kale leaves, rinsed and dried
- 1/4 c. freshly grated parmesan cheese
- 3 cloves garlic
- 1/3 c. good olive oil (more or less to taste)
- 2 T. toasted almonds or walnuts
- 2 t. salt
Instructions
Break your kale leaves up into large pieces.
Place the kale into your food processor (only do as much as will fit) and process until it becomes smooth and compact. Do this until you have all of the kale processed finely in the bowl.
Add in the cheese, garlic, salt, and nuts. Turn the processor on and pour the olive oil in through the top spout while it blends.
Once all the olive oil is in, turn off the processor, scrape down the sides and the bottom, then process again until everything is completely smooth.
Sadly I couldn’t keep eating this after the first night I made it because my meds gave me ridiculous heartburn and I can’t go anywhere near oil or garlic or anything like that. Once I’m feeling 100% I can’t wait to eat the rest of this stuff! It was so good sauteed with the fresh pasta!
Thanks so much for hanging in here with me guys! I know I haven’t been the most exciting or dependable blogger lately with all that’s going on but I appreciate all the kind words and well wishes you guys have given me! You are awesome. Thank you. š
-Lauren
4 Responses
Lindsay @ The Lean Green Bean
sorry to hear about all the medical issues! doctors can be so frustrating sometimes!! even if you don’t share it on the blog…keep ME posted! i’m thinking of you! xoxo
Lauren
Thank you Lindsay! You’re wonderful! š
MegSmith @ Cooking.In.College
This looks absolutely incredible! Wow so vibrant and rich.
I hope you start feeling better soon :-/
Minty @ Under de Mango Tree
My husband loves pesto and is oooohing and aaaahing over your recipe. Guess I’ll have to make it vegan style. š Luv the use of almonds.