Pesto and WIAW

I cannot believe it is already Wednesday. I am happy and scared all at once. I have a big project at work that needs to be done by Friday. It is going to be one tough push.  On the other side, we are half way to the weekend already and that is exciting.

 

Breakfast was frozen whole wheat Van's waffles with nut butter and banana slices with a few strawberries on the side.  I had one topped with cinnamon raisin peanut butter and the other topped with Peanut Butter & Co. dark chocolate peanut butter.  I like variety.  I hate the chocolate one first.  Big mistake! It is always better to end with the chocolate side of things.

Lunch was a pesto chicken sandwich. I don't do mayo so salad type lunches just don't happen for me. I made some pesto this weekend though. Adding chicken and pesto was a perfect combination for a quick sandwich. Oh yes, a slice of fontina cheese as well.  Add some potato chips and carrot sticks and you have a semi-balanced meal.

I love being able to come up with better, more delicious ways to re-purpose leftovers. This sandwich really hit the spot.

Basil Pesto

by Emily Morris

Prep Time: 10 minutes

Keywords: blender basil walnuts

6025620

Ingredients (makes 1 cup)

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/2 cup pine nuts, walnuts or almonds
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Instructions

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

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Dinner was a burger. Recipe tomorrow but we had a Tex-Mex version.  Tomatillo salsa, roasted Poblano pepper and pepper jack cheese.  It was good. Messy.