Two recipes in one post?
Why, Fanny–you ask–why are you so good to us? Well, it’s Monday and I thought you all deserved something special. It is a universal occurrence that people indulge on the weekends. During the week you’re perfectly happy with your egg white sandwich and your avocado snack, but when Saturday hits–you want nothing more than a pile of pancakes and a side of pizza to wash it down. I don’t blame you. I do it too. When it comes to eating, I live by this rule:
Moderation.
I don’t ever tell myself that I can’t have this-or-that because all it leads to is a double-stuffed, triple-stacked this-and-that burger with a side of curly fries at 2 AM.
Be good to your body. Exercise. Eat green things that come from the earth. Eat sugars that come from fruit. Bake instead of fry when you can. And because you do those things Monday-Friday, you deserve that cheeseburger on the weekend. Maybe even that hot dog and as many Doritos as you can fit in your mouth.
*Note: I am literally describing what I ate yesterday for lunch and every bit of it was wonderful.
All of this being said, once Monday hits–just like the rest of the world, you’re ready to shift back into health-nut mode. So here’s not one, but two classy recipes for all of you out there recovering from your deliciously decadent weekends.
A little secret between me and you?
One taste of this vibrant pesto and this luscious green shake and you’ll think it’s Saturday all over again.
Kale and Pistachio Pesto with Fresh Basil, Lemon Zest, and Asiago
*Makes approximately 1 cup of pesto
Ingredients:
- 2 cups Dino or Lacinato Kale
- 1 cup Fresh Basil Leaves
- 1/3 Cup Toasted Pistachios
- 2 Medium Cloves Garlic
- Kosher salt
- Black Pepper
- Juice of 1 lemon + 1-2 teaspoons zest
- 1/4 cup Asiago Cheese (or sub Parmesan)
- 1/4 – 1/2 Cup Extra Virgin Olive Oil
Directions:
1. Toast pistachios in 300 degree oven for 5-7 minutes (keep an eye on them–you don’t want them dark brown, you just want to smell that they’re toasted)
2. In a food processor, combine garlic cloves, pistachios, and 1 teaspoon kosher salt. Pulse until the below consistency:
3. Add basil, kale, lemon juice and zest, and Asiago cheese.
*Note: Asiago is an Italian cow’s milk cheese like Parmesan but it’s tangier, sharper, and more pungent. Parmesan is more mellow and nutty. Use whichever you prefer.
4. Pulse until the mixture is combined and then stream olive oil in (with the machine still running). You may need anywhere from 1/4 to 1/2 cup or more of olive oil. You don’t want the pesto to be watery, but you want it to be smooth and velvety like the below picture.
5. Season to taste with salt, pepper, and more lemon. If it feels like it’s missing something–add a squirt of honey. Trust me.
Use on everything.
I eat this on breakfast, on grilled cheese, on pasta, on my toothbrush, everywhere. My new favorite way to use this fresh herby sauce is to melt it on top of flaky pan seared fish.
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Kale & Pistachio Smoothie with Lavender and Pineapple sage
The pistachios make this smoothie wonderfully nutty and a little salty, and the fresh lavender makes it earthy and luxurious. The combination of the two creates a flavor that’s almost vanilla-like.
*Makes one 12 oz. smoothie
- 1 Banana
- 1/4 Cup Naked Juice Mighty Mango (or substitute your favorite juice)
- 1 big squeeze of Honey
- Sprinkle of Cinnamon
- 1 big scoop Blueberry Greek Yogurt
- 1 handful of washed Kale (preferably Dino or Lacinato kale because it’s the most tender raw and blends well)
- 1 tablespoon Toasted Pistachios
- 1 small pinch fresh Lavender
- 1 small leaf Pineapple Sage
