So… I made pesto on Sunday night. I mostly did it with my mortar and pestle, but the mortar was a bit small for the recipe, so I switched to a bigger pyrex bowl. And then to the ever-so-useful Magic Bullet, which I am so very shamelessly in love with. Last night I smothered it on chicken and baked it for 25 minutes, placing the tomatoes on for the last five minutes of baking:
It’s supposed to have cheese x 2: cheese in the pesto and cheese on top, but believe me: it was plenty delicious without.
So after that I was still hungry, and while I had vegetable/side-dishy options already made in my fridge, the obvious choice was sesame Ezekial bread spread with even more pesto:
Mmmm. I am totally making this again. I have almost no interest in any nut butter apart from basil-and-garlic-and-olive-oil-infused pine-nut butters any more.
PS: don’t you love my new blue-and-white ant plate? It’s from Seattle…