Last week, I made dinner for Alex and our great friends, Rachel and Luis. You may have noticed that I’m not good at taking pictures of friends when they come over for dinner. I think this happens for two reasons:
1) I’m cooking.
2) I’m still not comfortable whipping out my camera at every meal.
So here’s a picture of us from the good ole days, instead:
Love this picture. I have it hanging in my cubicle at work. 🙂
I made them pizza with polenta crust and asparagus:
The pizza ended up not being awesome, so I want to tweak the recipe before I share it on here. It’s almost fun to sometimes make only okay food so you can get creative and make it better!
But there was a star of the night: the walnut parsley pesto that was the base layer for one of the pizzas. Here’s the recipe, reprinted exactly from Serious Eats:
- 2 garlic cloves, peeled
- 1 cup toasted walnuts
- 11/2 cups packed flat-leaf parsley leaves
- 1/4 cup extra virgin olive oil, plus more as needed
- 2 tablespoons lemon juice
- Sea salt
This pesto was awesome on the pizza and has proven awesome on toast on top of tomato paste, as a dip for crackers, or mixed in with pasta. I highly recommend it.
I also recently found out about another new pesto product that I LOVE: Bolani Almond Pesto. They have a bunch of other spreads that I am drying to try. Someone had it at work and I took some for my toast and became obsessed; it’s so flavorful and rich and spicy – without being oily the way pesto can sometimes be. And the nutrition facts are awesome. Go check out their website and find a vendor, I promise it’s worth it!
So all in all, a good week for pesto and not so much for pizza or polenta, but I’ll make it work next time!