Wow, can’t believe the weekend is over already. We made the trek back to Apple Hill this weekend to get a fresh cut Christmas tree from a tree farm with silver tip firs:
Perfect timing as the area is supposed to get a lot of snow early this week, but the weather was crisp and clear for us. I selected an 8 footer that’s about 2 inches from hitting our ceiling and stuffing it into our compact car was fun, but we made it work thankfully :-) Despite having tons of tree farms in the area, this is the first year we got a fresh cut tree and a new tradition I think. After two nights of decorating, it’s finally complete and lighting up the living room nicely.
I also whipped up a newer recipe in the Vita-Mix this weekend – Zucchini Tomato Pesto. I love pesto, but rarely make it due to the calories and it’s usually paired with a pasta carb-fest when ordered out. But in a recent raw prep class, I got a recipe for zucchini based pesto. I was super excited to try it, but was not impressed the first time I made it because the black walnuts I used added too much bite. But I threw together a tweaked version last night that was a hit with my visiting mother and hubby:
- 1 medium tomato, chopped
- 1 tbsp. lemon juice
- 3 medium zucchini, chopped
- 1 cup fresh basil leaves
- 1 tbsp. olive oil
- 1-2 cloves garlic
- 1 tbsp. white miso
- 1/2 pine nuts
- 1 tsp pink salt
Blend ingredients in blender to desired smoothness. The pine nuts added a milder and creamier taste compared to walnuts and the tomato added a nice tang. It can be served as a salad dressing, over zucchini noodles, as part of a raw lasagna or even heated in a skillet with tofu noodles if having a not-so-raw meal.
Trust me, the sauce is much better than this crappy cell photo :-) It will also keep in the fridge for a couple of days in a sealed container.