Fact: Thai pesto should be slathered on errrythang. Right? I mean, right? I don’t know if I can totally convey the deliciousness of this dish through the computer screen, but here goes…
So I went to type up my first post since being in California. Well, it was basically a blubbering mess of exclamation marks and the words beautiful amazing beautiful amazing over and over again. I wish I could describe better exactly how exciting this is for us to be here, and how much I love it, and how I gasp at the beauty every time I turn a corner. But the words I’m typing don’t do it justice. I loove it. That is all.
GUYS! We got an Apple computer. A MacBook, or something? I’m pretty sure it’s a pro too which means it gets paid for its super awesome skills and can no longer compete as an amateur. Also, it means that the awesomeness of my pine nut posts will skyrocket (come on, we both know that’s not possible). The awesome sauce bar is pretttay prettay high.
So lately I’ve been trying to make quick and easy (and delicious, obviously) lunches. I want to have healthy meals that are do-able even on the craziest day. This is as easy as it gets! This pesto is delicious and you can really put it on a ton of different things besides veggies noodles.
Two words: Kale. Pesto. This isn’t just the best kale pesto. This is the best pesto I’ve ever had. Yeah, you heard me! Here’s the thing. I get super excited when I find a new way to use kale. Kale is not just for salads! I put kale in smoothies. I make kale chips. I add it to casseroles. Ah! The possibilities are endless.