I hope you’re all hydrating in preparation for the undoubtedly crazy partying you’ve got planned for the evening! Here’s that pesto recipe I promised you yesterday – stuffed full of healthy spinach, tangy lemon juice and vegan-friendly! I promise you it’s just as good, if not better, than any traditional pesto. And it holds up perfectly to pumpkin ale, or any herb/spice beers.
||Makes 1 cup|
A vegan pesto sauce with a hearty dose of spinach.
- 2/3 cups raw pine nuts
- 2 cloves garlic
- 2 + 1/2 cups spinach (washed and patted dry)
- 1 handful fresh basil
- 1/2 cup olive oil
- The juice of half a lemon
- 1/2 teaspoon salt (plus more to season to taste)
|Place the pine nuts in a small pan over medium heat and toast, shaking often to prevent burning. |
|In a food processor combine the toasted pine nuts, garlic cloves, spinach, basil and half of the olive oil. (You can add the parmesan cheese here if you so desire.) |
|Pulse multiple times, adding olive oil until you reach the desired consistency. |
|Serve over pasta, on pizza, top bruschetta with this - the possibilities are endless. |
I used part of this batch on the homemade pizza
we made the other day, and this afternoon tossed it with some al dente pasta for a quick and easy (and healthy) lunch.
After all the candy binging you may happen to do tonight, this will be the perfect “pick me up” to help get you back on track to start your November on the right foot. Holy crap, I can’t believe tomorrey is November.
In other news: the recipe page
has been updated yet again! There’s a new batch of pancake recipes, vegetarian spaghetti squash lasagna and green Thai curry among other things. Peruse and drool.
Happy Halloween to all! Have a wonderful, safe evening and use a designated driver! Cheers!
I tend to have incredibly nerdy tendencies. If you’ve been reading the blog for a while, you already know this. On Friday I decided to make some chocolate covered pretzels to take into Enegren. I originally planned to cover them with orange and black sprinkles and go with a Halloween theme. When I got to the grocery store, there were no orange OR black sprinkles to be found. I stumbled across silver and gold, then had an epiphany.
Enegren’s official colors are grey, red and yellow. Nerd-dom activate!
Silver (gray), gold (yellow) and red sprinkles.
Served in an Enegren glass, of course. I warned you: NERD.
I’d love to say that I created this recipe, but really, dipping pretzels in melted chocolate and sprinkling them with sprinkles isn’t really a recipe. I DID, however, steal the idea from Dashing Dish.
For a super simple recipe – melt a whole bunch of chocolate chips in a coffee mug, take long pretzel rods and dip them in the melted chocolate. Place the dipped pretzels on wax paper and sprinkle with toppings, then freeze for 10 minutes until they harden. Recipe magic!
While I waited for those to harden in the freezer, I enjoyed the always lovely California afternoon.
I worked at the brewery Friday, Saturday and Sunday.
The kegs of Christopher Columbus (Enegren’s IPA that was dry-hopped with Columbus hops) were drank dry by happy customers, so my awesome artwork had to come down. Another aspect of my job as a brewtern: artwork. It almost never turns out…
Last night we had the monthly meeting of our local homebrew club: the first time I’ve been in town and able to make it since it began.
We had about twenty people show up, and about twice as many bottles. What you see above is about half of what we had.
It was a beautiful evening.
Without further ado, Happy Halloween!
This monster tried to attack me the other day. I was not appreciative.