Dearest LYK Readers,
Today I come bearing some very unfortunate news, for me. I will be having my wisdom teeth yanked tomorrow! Yup, all 4. I am terrified of surgery, needles, blood, etc. so this is not an exciting time in my life. Not to mention the fact that I am a food blogger and can’t eat solids 5 days! What’s a girl to do!?
"Why does this pertain to me", you ask? Because I would like to request any and all of your recipes that don’t require chewing! Smoothies, soups and oatmeal anyone? How repetitive…you see my problem, don’t you?
If you would be so kind to leave me some recipe links for liquidified food in the comment section I would greatly appreciate it!
Now, about that pesto!
What is there to say really? It’s simply divine. Basil is back my friends and boy did I miss it!
Pesto is also really quite simple. Toss it all into your food processor and hit “on”.
Then slowly drizzle in your olive oil. Ta da!
This ain’t just any pesto though. First, it has walnuts, not pine nuts. We also added sundried tomatoes packed in herbed olive oil, for our own little zest. This pairing was flawless, love at first bite, pure genius! Eh hem…
Little Yellow Note: Did you happen to see our Rocky Road Rice Krispie Treats on the Pioneer Woman’s Tasty Kitchen blog a couple of days ago?? They were remade by Alice from Savory Sweet Life and she took some gorgeous pictures of these chocolatey krispies! Thanks Alice!
Sundried Tomato Walnut Pesto
2 cups of torn basil leaves
1 cup of arugula
2 cloves of garlic
1/2 cup sundried tomatoes, roughly chopped
1/4 cup walnuts, roughly chopped
1/2 cup parmesan cheese, grated
2/3 cup olive oil
1 teaspoon red pepper flakes
Salt and pepper, to taste
Combine the basil, garlic, cheese, red pepper flakes and walnuts in a food processor until coarse. Add the sundried tomatoes to the processor. Slowly drizzle in the olive oil and continue to process until smooth. Season with salt and pepper.
Little Yellow Note: Pesto can be frozen to preserve! Make extra, freeze it and save it for another day.
Then serve your pesto on this crispy and flavor packed sandwich:
Mozzarella and Arugula Sandwich
1 mini baguette (TJs sells these in the frozen section!)
1 1/2 slice of mozzarella, halved
1 slice of tomato, halved
1/4 cup arugula
2 tablespoons sundried tomato walnut pesto
Slice open the baguette and place cheese inside. Broil 5-7 minutes, until cheese is melted and bread is crispy.
Remove from the oven and spread the Sundried Tomato Walnut Pesto onto the baguette. Add tomato and arugula.
From the Little Yellow Kitchen,