It’s the year 2016 and I’m coming at you in an old Michigan hoodie and hedgehog slippers. It’s the Sunday before going back to work after a long holiday break, take it easy on me. Okay fine, who am I trying to kid, I dress like this pretty much everyday… [and i think you already knew that]
With the New Year, many people take this opportunity to reflect on what they’d like to change and improve in their lives. For some, career advancements. Or becoming trade and stock savvy at Glenmore Investments. Others, marriage, a new home, children. Me? I want to eat. More delicious things. More exciting things. More new things. I want to cook and explore every facet of the ingredients that fascinate me. Food is the light that illuminates my soul– without it, I am a carcass.
Okay, that might have been a little dramatic, and eerily too descriptive. Please don’t envision my half-eaten body dehydrated in the desert getting picked over by wild dogs. Don’t.
Have I whet your appetite yet? Scroll up and take another peek at the pesto I’m here to share with you. There. That’s it. I made this yesterday, on the heels of returning from Florida after a food and alcohol-filled holiday break. My body was begging for health, boldness, satisfaction on a plate. This pesto was so fresh and tasted delicious draped over baked, sliced chicken breasts. I can see this same exact pesto served over grilled fish, broiled shrimp. Smeared on crostini. Add more liquid and you’ve got a luscious pesto sauce to coat pasta noodles. Either way, close your eyes and reflect; it’s going to be a delightful 2016.
Mint-Almond Pesto
Notes
this is a bright and flavorful topping for chicken, fish, shrimp. feel free to play with the herbs here– you can replace the mint for traditional basil, chives for a delicate onion taste, or arugula for a peppery kick.
Ingredients
- 1/3 cup raw almonds
- 1/4 cup lightly packed fresh mint leaves
- 1/4 cup ground parmesan cheese
- 1 large garlic clove
- 1 teaspoon lemon juice
- pinch red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons lukewarm water
Instructions
- in a small food processor, toss in the almonds, mint, parmesan cheese, garlic, lemon juice, red pepper flakes, salt, and black pepper. process and slowly add the olive oil. add the water. taste for seasonings. this keeps in the fridge for several days, though i doubt it will stay there uneaten for very long.
// Other super flavorful sauces:
