Arugula Walnut Pesto

Lets start the week out with something green.  Lets start the week out with vegetables and healthy fats.  Lets start the week with a pop of flavor.

They (whoever “they” are) say you eat with your eyes first.  Green as grass arugula pesto is not only appealing to eye, but easy to make and incredibly versatile.  Arugula’s natural peppery flavor and a salty bite from the parmigiano reggiano lends itself well to a multitude of dishes.  This pesto can be used up right away or frozen for the future.

I’ve collected a few recipes from around the web that utilize arugula pesto in tasty ways.  Try one of them out or make up your own combination.  Let me know what you do!

I love the colors of this mac and cheese.  It almost makes it feel healthy with all that green… almost

This would be a great salad to make for lunch.  Wheat berries have a slightly chewy texture with a nutty finish.  Perfect with a peppery pesto.

Pesto on your pizza?  Its a great way to switch up your pizza toppings and add new flavors in the mix.  I’ll take two slices right now.. thank you

If you’re looking for an easy week night dinner just grill up some chicken and top it with pesto.  Simple and delicious!

This is a great dish for when company comes over.  It looks impressive and you won’t have to spend hours in the kitchen.  Look at those colors!

Arugula Walnut Pesto

Recipe adapted from Rachael Ray

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 cup grated Parmigiano Reggiano
  • 1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
  • 1- 10 oz bag of arugula
  • salt and freshly ground pepper

Directions

  1. Place olive oil, parmigiano reggiano, walnuts, arugula, salt, and pepper in a food processor.  Process until all ingredients are ground into a thick, smooth paste.  Thats it.. you’re done!
  2. Store in an airtight container in the refrigerator for up to 4 days or freeze to use later.

Banana Oatmeal Chocolate Chip Cookies

March is going swimmingly well so far, which is good since its one of the best months of the year.  Lots of good stuff to look forward to this month.  And good things have already happened… the sun was out on Friday AND Sunday last weekend.  Say what?  If thats not a sign of a good month ahead then I don’t know what is.

Later this month my friend Becky and her lover boy, Pete, are getting married.  So exciting!   And guess what?  My mom and I are making all the food.  It should be an adventure!

A crazy, stress filled one, I’m sure.  But it should be fun… I think.  I’m projecting that I’ll cry at least once because I’ll be all frazzled.  No biggie.  I used to cry at the drop of a hat.  I finally got ahold of myself though.

Really, the wedding will be a piece of cake compared to facing the fact that I’m graduating from college in 2 weeks.  Really? Graduating? Like totally done?

Oh, geez.  I have to find a job.  Just the thought makes me cry.  I’m just kidding.  I’ve only cried about 10 times over having no idea what I’m doing after graduation.  Its a big milestone so more cry sessions are allowed.  Right?

There are two things that I won’t be crying about at all this March.

First, march madness.  I love college basketball and this is the best championship tournament of any sport.  Imo.  Oh man I can’t wait til it starts!

I have to say that if Duke loses at the buzzer at any point in the tourney I might shed a couple tears.  I love that team.  And coach K.

So now I’m down to one event that I won’t cry at.  Fingers crossed.  The day of my birth!  Yes, birthday month is upon me and I’m just a few days away.  I’m quite looking forward to a nice dinner out… and maybe a few presents.  My love language is gifts after all.

But, if no presents await me on Friday I will hold in the tears and count my many blessings. Seriously.  I don’t need presents.  I have too much already.

I just really like them.  A lot.  I can’t help it!  Thats how God made me.

Okay, enough about me.  Lets talk about these cookies!  Something that is good for any of life’s events, for sure.

These particular cookies are filled with whole wheat flour, oats, banana, and chocolate.  Good stuff in there!  I was curious how olive oil would substitute for butter and it worked out great.  Though you can’t particularly taste the olive oil at least there are a few healthy fats in this treat.

That makes me feel better about eating one after a workout.  Oops!

Banana Oatmeal Chocolate Chip Cookies

slightly adapted from Cookie and Kate

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 Tbsp or 1/4 cup olive oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 heaping cup banana, mashed
  • 1/2 tsp vanilla extract
  • 2 cups oats
  • 3/4 cup dark or semi-sweet chocolate

Directions

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper or spray pan with cooking spray.  In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.  Set aside.

In a medium bowl, whisk together sugar, brown sugar, and olive oil until sugar looks similar to wet sand.  Add egg and mix until combined.  Mix in banana and vanilla extract.  Add dry ingredients and oats to the wet ingredients and mix until just combined.  Mix in the chocolate chips.

Drop a rounded tablespoon full of dough onto cookie sheets.  Bake for 10-12 minutes or until golden brown.  Remove from oven and let cool on baking sheet for 3-4 minutes then transfer to a cooling rack.  Pour a glass of milk, eat, and enjoy!