Alright, alright, alright. So here we go! Been asked A LOT lately to get a blog going (again) to post recipes of all the delish stuff we eat here at Team Rierson.
You asked, now you get! You’ll probably get more than you wanted. Now I’ve got more space to write, and more space to post annoying pictures of food AND my kids! I hear those are the two most annoying things to see on a Instagram or Facebook feed. Oh well. I think that’s where the hashtag #sorryimnotsorry comes into play.
So, I hope everyone really likes what I do here because I’ve got a (not very) funny story about how this came to play. I’ve got a friend I met here in Alabama named Chantal. She blogs, (you can read her musing here at Scattered Seashells), so I asked her what site she uses to host and some advice in general since all other blogging I’ve done had just been through Google Blogger. Anyways, she told the site she uses and I went ahead a got me this here blog. Well, I’ll have you know, they do NOT charge by the month, as I had assumed. But rather up front, and of course, I opted for the three year commitment. Yup, that’s a nice chunk of money I just blindly threw at them! So, I beg of you, enjoy the blog (or pretend to), and return often, so I can feel justified in my swift, un-researched decision. Or just laugh at my naivety. But, I blame it on the time difference between here and Korea, (where Chantal and her family are currently), not my impatience to wait for Korea to wake up and possibly think to ask her how billing went. Either way.
That being said…. onto the food and fun!
Tonight I decided to start with something simple that I’ve been craving again since the first time I made it. Spicy almond pesto. Let’s be real, pine nuts can get freaking expensive. So any alternative to get the job done, that still tastes yum, I’m all about.
However, as 5pm chimed, I realized that I didn’t have any parmesan cheese in the fridge.
Step in nutritional yeast, and vegan pesto it is!
Mix all these bad boys up in your fav choice of food processor or blender and you’ve got yourself something sinfully decadent.
SPICY ALMOND PESTO
2 cups loosely packed basil
1/2 cup olive oil
1 cup raw almonds
1/3 cup nutritional yeast (or parmesan cheese for not vegan)
3-5 cloves of garlic (we love garlic around here)
1 heaping tsp red pepper flakes (less if you’re wimpy)
1/2 tsp salt
Blend up and you’re good to go. How you use it is up to you.