Since my to-do list is looming over me like a little black rain cloud, I thought I’d write out a good list to make myself feel better. And now you get to enjoy it too.
What I Accomplished Today
- Straightened the house (including the dishes and a giant pile of laundry I’ve neglected to put away)
- Made a lighter version of pesto using kale from my CSA box for dinner tonight
- Took photos of kale pesto because it would be too dark once I got home
- Went to doctor’s appointment
- Picked up prescriptions from Wal Mart
- Grabbed groceries (and a new face wash!) from Trader Joe’s
- Bought gorgeous new charger plates from Pier One–originally $12 each down to $2.99!
- Went to a meeting with the physical therapy supervisor at my next clinical (and was given a million new things to do…ASAP)
- Worked on a business plan project for three (long) hours at school
- Came home, snuggled Henry, and made dinner–pasta and shrimp to go with the kale pesto
- Made a million little decorations for Erin’s baby shower
- Watched The Office (girl’s gotta have some “me” time, ya know)
- Went to yoga and ran a super fast 1/2 mile just for fun
- Blogged! (while watching Confessions of a Shopaholic)
Feels good to have accomplished so much…trying not to let the to-do list that is at least four times as long as that drag me down.
And tomorrow I’m going to buy a little Christmas tree to put up!
So here’s the pesto recipe for you to make (and enjoy). Since Fritz is out of town for a few nights (he’ll be back tomorrow!), I got to use a little more garlic than I normally would. A nice change (though I’d rather have him here than extra garlic)!
Light and Bright Kale Pesto
- two handfuls kale leaves (mine were baby, but if yours aren’t, remove the stems)
- 2 T extra virgin olive oil
- 2-4 T veggie broth (depending on your consistency preference)
- 2-3 T Parmesan cheese
- 1 t dried basil (optional)
- 2 cloves garlic
- juice and zest from 1/2 lemon (not in the picture, ’cause I’m an idiot)
- salt to taste
- 1/4 C toasted walnuts
Because I have a food processor approximately the size of a quarter, I had to do this in two halves–I processed the walnuts, dried basil, cheese, and garlic first, then set that part aside.
Next went the kale, lemon, oil, and broth.
Top that with the walnuts (once the kale was chopped, everything fit) and quickly whiz around a few more times until blended.
Season with salt to taste!
I wasn’t sure if I was going to love or hate this, since I’m still on the fence about most things kale. But–total success. You should make a meal out of it exactly the way I did.
While the pasta was boiling (I just made enough for one serving), I warmed some shrimp up in a pan and sprinkled them with extra lemon juice and some smoked paprika. Once the pasta cooked, I added it into the shrimp pan with a few tablespoons of the kale pesto and let it all cook together for a few seconds.
And if you hate kale, just use spinach. Or even basil, if you want to stick with the real thing.
Just swap some of the olive oil for veggie or chicken broth, and you’re set for a meal with fewer calories. The extra lemon on the shrimp, along with the smoked paprika, made up for any flavor that might be missing from the lack of EVOO.
And because I know you miss the little rascal, here’s a little baby cat lovin’ for you:
Such a good lookin’ little beast.