My paper was submitted last night and today? Today was amazing.

I went to buy a suit, and not only did I find that was suitably conservative and girlie (yes… there are little ruffles!) but it was on sale…. super sale. So $85 later, I hooked a pair of $10 sunglasses in the teen department of Nordstrom and headed to the supermarket.

I snagged some of those awesome raw chickpeas again, and a rosy red 2 pound slab of brisket. In addition to the plethora of greens, interesting vegetables, and some fruit. I got home at 3, but have spend the last couple hours sorting through everything and mushing my basil into pesto. Almond Pesto. (I also rubbed my brisket with some chili, cumin and pepper… peeled my chickpeas, cleaned my apartment, and marinated some kick-ass chicken)

I don’t have pictures yet, but here is my recipe

Almond Pesto (the Kaprise Kitchen way)

• 1/2 cup of roasted almonds
• 1/2 cup of shelled edamame (I like the extra texture this gives my pesto)
• 1/2 cup of good olive oil
• 1 medium bunch of basil
• 1 small bunch of parsley
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbl of minced garlic

I throw everything into the blender/food processor and whizz until creamy. I add a little more oil and salt as needed.

Notes:

• I make big batches of pesto and store them in the freezer. I spoon about 1/3 of a cup into mini plastic bags and seal the air out. Then I stack them neatly and freeze. This way, whenever I want some pesto, I just grab a little bag and let it de-frost on the counter while my pasta boils and then just toss it with the hot pasta.