We just celebrated Angel’s 31 birthday yesterday with a day of just us. We went for steak and eggs, then walked around town, went to the park, drank some peculiar black water, had a nice dinner with friends. It was really a great day to spend with the love of my life. And next week, we’ll be in Nashville for a Keane concert, where we’ll get to meet my parents for the weekend to continue the celebration! Very Fun!
Spanish word of the day: cumpleaños (birthday)
Well, its June and we’re in the prime season for fresh basil. Every time I think of basil, I think of two things: spaghetti sauce and pesto. I covered the Tomato Sauce the other day, but today I’m sharing our pesto dressing. This pesto MUST be made with fresh basil – I cannot vouch for it if you use dried. As for the application, it’s great over salad, as a marinade for roasted chicken, or to toss vegetables. Its light and versatile and it’s the perfect time of year for it!
½ Tbsp Pine Nuts
1 Garlic clove
6 large Basil leaves
1 Tbsp Coconut Vinegar (or White Vinegar if you use it)
½ tsp Lemongrass
¼ cup Olive Oil (use less for thicker sauces)
¼ tsp Sea Salt
¼ tsp Pepper (I use fresh ground)
Combine all ingredients in a food processor (or my favorite, the Bullet!) and blend until smooth in consistency.
Swap these seasonings for our Paleo Vegetable Medley or over a Spinach Salad for a delicious meal!