I was back at it again this past weekend, going to multiple garage and estate sales. Among them all I found a gem. It was an estate sale in a nice older neighborhood of town. I walked in and was blown away; it was as if I had taken a step back in time. There were so many antique items. I was so overcome with the excitement that I gave myself a huge headache from turning my head to look at everything so quickly. Do you ever do that? Its awful, I do that every time I go to Anthropologie. :)
There were tablecloths, records, ALOT of dishes, kitchen gadgets, tools, clothes, different sized trunks, and a lot of knick-knacks. I am getting dizzy just thinking about it. Even all of her cleaning products were old. Even though there were so many neat things, I didn’t need any of it. What I wanted were mason jars and those were already gone by the time I got there. So all I bought was this little frying pan for $1. I think its super cute. I am trying to "remodel" my kitchen wall and I think it will fit in nicely as a cute decoration. I love that on the bottom of the pan it says to clean using S.O.S scrubbers. Real sly there S.O.S.
Fresh basil is one of my favorite herbs (yup I totally just changed subjects). Just the smell alone makes me swoon. One of the greatest things to come from basil is pesto. I used to always buy pesto from Costco just because it was convenient and much cheaper than buying a small jar at the grocery store. But after going paleo, I realized that traditional pesto has cheese listed in the ingredients, among other things, so I took to making my own.
Even though this recipe does not use any cheese, it still packs a lot of flavor. I add lemon juice and zest, and I use walnuts instead of pine nuts. Making homemade basil requires a lot of fresh basil, so I like to purchase the package of basil leaves sold at Trader Joes.
Pesto
Yields: 1 cup
Ingredients
- 1 package of Trader Joes basil or 2 cups packed basil leaves
- 1/2 cup walnuts
- 1/4 cup olive oil
- The juice and zest of 1/2 a lemon
- 3 large cloves of garlic
- Salt and pepper to taste
- Throw everything into your food processor, and process until smooth.
- Add salt and pepper to taste.
Pesto freezes well, so if you like you can double the recipe and store it in the freezer to have on hand whenever you need it.
