Tag Archives: BYU

My Favorite Little Boy + PESTO

28 Sep

I ♥ this little guy. Note the teeth poised to come in, ready to make feeding an adventure in pain.

Michael and I went to the doctor’s again for an ultrasound today. It was so exciting to look at him wiggling around! I really don’t think he’s gonna be the kind of kid that likes to sit still for long…

Bad news though, he’s smaller than he should be. I’m going to be 20 weeks in a few days, but he’s measuring about 2 weeks smaller than that. I really hope the doctor doesn’t decide to change his due date, because I have my heart set on February 18. Maybe sooner, but definitely not later. We’ll have to wait for the official word from the doctor though…

After coming back from the doctors we ran to Trader Joe’s (ps: I love this store. So much cheaper than everywhere else. You were right, Emi!) to grab the ingredients for pesto!

If you don’t love pesto yet, you need to eat more of it because it is seriously tasty. It comes from Northern Italy and is traditionally made by grinding all of the ingredients together with a mortar and pestle. As per the fact that I don’t actually own a mortar and pestle, I used the next best thing: a Magic Bullet.

Magic Bullet

So magic.

Unfortunately, I turned on the bullet and then got distracted. And then waaay too much blending happened.

Pesto!

Even though this pesto looks like pea soup, it is still really yummy. And if you’re like me and could eat pasta for every meal of every day, pesto is a lot healthier than cream sauces because it has so many fewer calories.

Pretty Perfect Pesto (I just love alliteration, don’t you?)

1 1/2 cups fresh basil
1 1/2 cups pine nuts
1 Tablespoon minced garlic (or 2 cloves)
2 Tablespoons fresh Parmesan cheese
3/4 cup olive oil
A little bit of salt and pepper

Add all of these ingredients to your Magic Bullet (or food processor) and blend, blend, blend. But don’t blend too much or you’ll end up with pesto that looks like a green smoothie…

Pesto is also a great sauce to use on pizzas. And on sandwiches. And on meat. And as a dip. Honestly, you can really use it anywhere you want.

Quick tip: Pesto doesn’t take much time to make, but it can be a pain to blend it up every time you want to use it. Instead of making it fresh every time, just make a lot ahead of time and then freeze it in an ice cube tray. Then when you want to use it, just pop it out and heat it up. Genius! I completely stole this idea from my old roommate Lynne. We trained for our first half marathons together 🙂 She’s pretty awesome.

h2o

This is probably my favorite picture of all time. Lene, Caitlin, Lynne, Audrey, and me at the World’s Largest Water Balloon Fight at BYU a few summers ago. We obviously took it pretty seriously.

On the docket for tomorrow: More C210K-ing. Get excited.

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