Photo Credit: Ashley Cuoco for Food.com

I feel like a million bucks!

I decided I need to start drinking more water this year. I’ve known for a long time I’ve been dehydrated. This time of year last winter, my skin felt like a shriveled up prune. I would go at least 8 hours without drinking more than a 16 oz water bottle. I’m terrible at remembering to drink during the day. So I thought to myself: there must be an app for that.

I downloaded the My Water app (get it here) and I’ve been going 5 day strong! The app works in conjunction with Apple Health, taking your age and weight into account. It gives you a goal amount of fluid ounces for each day. Most agree you should drink half your body weight in ounces per day. The app keeps track of how much you’ve had and reminds you when to stop and take some gulps. I’m so proud of myself! I notice already that I have more energy and I’m not as fatigued during the day. Way to go, H20.

Over the weekend I made this killer pesto recipe for Food.com. The original recipe is for vegan pesto. I threw in a little parmesan/pecorino blend because I adore cheese. But, cheese aside,  this recipe holds its own. I picked up this pretty imported bow tie pasta from a local Italian shop. I am in love with the bold, garlic-y, nutty flavor and texture of pesto. If you’ve got some sad looking herbs in your refrigerator, break out the food processor! Vegans, rejoice!

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Yield: 2 cups pesto

Ingredients:

  • 1 cup pine nuts, toasted
  • 2 garlic gloves
  • 3 cups fresh parsley (or basil)
  • 1/2 tsp sea salt*
  • 1/8 tsp pepper
  • 1/2 cup extra virgin cold-pressed olive oil

*if you’re going to add in parmesan or pecorino cheese, omit the salt. These cheeses are salty enough on their own, for my taste.

  1. In a small saucepan, toast pine nuts over medium-low heat until slightly brown. Toss around in pan to get even coloring.
  2. In food processor, add pine nuts, herbs, salt and pepper and blend well.  Slowly drizzle in oil and pulse until smooth. Add more olive oil if needed.
  3. Toss well with your favorite pasta. Choose one like bow ties with little pockets to hold all that good pesto. Also enjoy spread over crispy crostini or eggs!
  4. If not using immediately, store in the refrigerator with a little olive oil over the top to keep from browning.

Recipe adapted from Food.com

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