Coming up greener

Let's talk about something happy today, no? Happy is good.

Productivity is happy. It's hump day and I still managed to physically make it to lab today and finish some writing. I argued with the hospital billing office about an incorrect bill, then went to my favorite bar at 6 PM and had some nachos and a half-price beer. At the bar I managed to interact with another human being relatively normally before I left, which for me these days, is a small victory. And now, there's still light fading away outside, the zucchini plant has been watered, the spinach is defrosting for some Saag later tonight, and I'm already in pajamas on the couch. Jaws is on the telly, the air conditioning unit is on in the bedroom working its winter-wonder glory, and I think I might be able to eke out a job application before my head hits the pillow. 

Apparently there's a hurricane on the way, which is also good. It's going to cool down this weather and then maybe I can make some cookies.  Thanks, Arthur. Things are coming up green, or greener than usual. At least in my mind. 

Speaking of green, I've been consolidating all the ingredients in the kitchen, making room for some new things. I had some green parsley and stale green pistachios on hand (oh the horror), and since you never want to waste pistachios, a pesto came into being. Although it's lacking basil, the dried herbs make up for anything lacking, and this pesto is deliciously savory and nutty and rich in flavor. I just learned a cool trick from Sarah at The Yellow House, and with a squirt of lemon, I can even store any leftover pesto in the shape of cubes in the freezer. Herb cubes! What a funky idea. 

Pistachio-Walnut Herb Pesto

makes 1 C

1/2 C unsalted, roasted walnuts

1/4 C salted, roasted pistachios

2 cups curly-leaf parsley, lightly packed

1/2 teaspoon salt

2 cloves garlic

1 large shallot

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

1/2 C olive oil (up to 2/3 C for a wetter pesto)

Place the parsley, shallot, and garlic into a food processor and pulse until finely chopped. Remove and place into a small bowl, then mix the dried sage and thyme into the parsley. 

Now place all the nuts into the food processor and process until finely chopped. Add the parsley-sage-thyme mixture back into the food processor with the ground nuts, and then, while continually processing, drizzle in the olive oil until the mixture comes together into a smooth paste.