So far this evening I’ve bitten my nails, posted links to Facebook, chatted with my mom, dilly dallied over dinner, walked the dog, paced around, read and responded to tweets from my American friends, made this fantastic pesto, played with the cat, had a glass of wine, listened to the election results, had an amaretto sour, and did NOT do my clinical medicine homework. How can a person focus?! These are stressful times, people. I live in Canada, but the US election is really having an effect on me.
I could go on about how important this election is to women, the poor, LGBTQ-identified, the sick, and those otherwise marginalized. If you are a member of any of these groups or you care about any of these people then you might be biting your nails and drinking amaretto sours too. (One shot amaretto + juice of half a lemon = the best). Clinical medicine, you’re mine tomorrow! But for tonight, at least until I know the results, stress eating pasta with this outstanding pesto is what I really need. Oh, and maybe another glass of wine.
Update: By now you all know that Obama won the election. What a relief! I can chill out on the drinking and pasta eating. Congratulations, Obama!!
Pistachio Mint Pesto
Adapted from Bon Appétit
1 cup unsalted shelled pistachios
1/2 cup raw, unsalted almonds
1 cup grape/cherry tomatoes
2 cloves garlic
1 cup mint leaves, loosely packed
1/4 cup grated parmesan cheese
Pinch chile flakes
1/4 – 1/3 cup olive oil
Kosher salt and pepper, to taste
Pulse pistachios, almonds, tomatoes, garlic, mint, parmesan, chile, and a pinch of pepper in a food processor until a coarse purée forms. With the food processor running, slowly add the olive oil until it comes together. It’s a very thick, chunky pesto, so you’ll need to give it a few stirs. Season with kosher salt to taste. You can leave it chunky, or if you want it puréed further, you may need to add more olive oil or a tablespoon or two or hot water.
I left the pesto that I served with pasta a little chunkier for some added texture. I added some pasta water to thin it out and help it coat the noodles. I then pureed the rest, put some in the fridge to tuck into sandwiches or omelettes in the next couple of days, and froze the rest in an ice cube tray.