Not that anyone was accusing suggesting I was (sure, I’ve gained a few pounds here and there but nothing that awful. I think). But, given the torrent of pregnancy/pregnancy progession/birthing announcements lately (mostly delivered via facebook) I feel the need to put that out there. It’s an epidemic lately, it seem so many freaking people are knocked up. Is this just some life cycle shit? But with the rash of announcements lately, (not that I’m not thrilled for everyone, I certainly am) I felt left out and wanted to make my own announcement, affirming my status as an empty womber (by choice!)
Also, here’s a recipe for spinach pesto, apropos of absolutely nothing (don’t read anything into the fact that spinach is high in folic acid. In my quarterly trip to Costco, a dizzying experience in consumer excess if there ever was one, I purchased a overgrown container of spinach, given my husband’s affinity for green monster smoothies. I used the pesto for pizza topping (I’m not a fan of red tomato sauce for homemade pies, NO IDEA why).
I’m not giving exact amounts because everything was to taste (and I didn’t measure anything). I trust your intelligence to figure it out.
Spinach (3? 4? cups? something like that)
Basil leaves (3? 4?)
pine nuts (ok, this one I got – 4 ounce container. I also got these pine nuts FOR FREE from Publix because they rang up incorrectly – I seldom watch prices but since it rang up $2 higher than marked (life is generally too short to quibble over anything less than $5 but I made an exception, only because I had consciously noted the price for purposes of comparision)
Parm, lots (1/2 cup? 1 cup? just keep throwing it in there)
Garlic, crushed (3-4-5 cloves? sure)
Squeeze of lemon juice
Whirl all that stuff in a food processor. It’ll be vibrantly green and only a little disgusting looking. Slowly pour in olive oil while the food processor is running til you get the consistency you want. Taste. I found the spinach made initially for weak flavored pesto so I kept tinkering. I added some red pepper flakes and salt and pepper. Still not quite there. Since I was out of anchovy paste (which was my first inclination) I drizzled in just a tad of fish sauce (made from anchovies) which gave me that savory umami taste I was after. Walnuts would work for pine nuts if you can’t finagle free ones. I’m not sure what a good vegetarian sub would be for anchovy paste or fish sauce. What vegetarian condiment provides that rich savory taste? Soy sauce or vegetarian Worcestershire? (reg Worcestershire is made with, you guessed it, anchovies).
Anyway, you could certainly toss this over pasta, I guess, or use to to spread over pizza dough topped with mozzarella di buffalo (also a random Costco buy, not too bad, relatively tender texture and not too rubbery).
Oh, and make sure whatever you do, serve with a nice glass of wine to cut the richness because, hey! I’m not pregnant! Hooray!