a pesto chart!

plus some announcements including a live AMA for paid subscribers!

Happy Thursday! Before I get into all things pesto, a quick reminder that I am offering two more classes this month, including one this Sunday for kids!!!

• SUN. 3/17 @ 2pm EST: KIDS COOKING HOUR! »» SIGN UP HERE «« / $25 We’ll be making Sticky Tofu + Egg Fried Rice! It’s going to be so fun. Just one hour!

• SUN. 3/31 / 2pm - 3:30p EST: HOW I GROCERY SHOP + ORGANIZE MY PANTRY»» SIGN UP HERE «« / sliding scale starting at $40 This class includes a 10 page document full of info about ALL of the ingredients I rely on and will be a live tour of every cabinet, drawer, etc. and I will answer all of your grocery shopping + pantry organization questions!!!

As always, if you want to join class and money is a barrier, just let me know and we’ll figure it out! I’ll be sharing my April schedule soon!

And another exciting announcement! I have a new (temporary) gig that started this week. For five months, I will be the writer behind The Washington Post’s ‘Eat Voraciously’ newsletter — I am filling in for the wonderful Daniela Galarza who is on parental leave. The newsletter features a recipe every Monday through Thursday and is totally free (you don’t even have to subscribe to The Post to receive it). Monday through Wednesday I share a recipe from The Post’s incredible archive of recipes and give you my thoughts on it and suggestions for ways to adapt it to various dietary needs. On Thursdays you get an original recipe, either from me or someone whose food I love. There are fun links to things, too. It’s a great newsletter! I am so honored to keep Daniela’s seat warm for the next few months. Sign up here!

Okay, and now for today’s main event! A chart! Last week I got an email from Rita asking if I would consider doing one for pestos that she could share in an “eat local” campaign. I thought this sounded like such a fun idea so everyone can see how infinite the pesto possibilities are. Once you know the components and the ratios, all pestos are possible. So here you go!

Some more notes on making pesto:

• I like to make my pestos in a food processor so that I still get some texture (the blender turns them kinda into smoothies…not terrible! just not my preference). If you don’t have a machine, you can always bash everything using a mortar and pestle (old school!) or very finely chop the herbs and nuts and stir together with the grated cheese + fat. It will be more rustic but still delicious.

• If using a food processor, it’s helpful to put the herbs and nuts in the food processor in a couple of layers so the nuts help to break down the herbs (I learned this trick from Jody Williams!).

• If a food processor and using garlic, mince the garlic first before anything else. Turn the machine on and drop the peeled cloves through the hole on top of the cover while the machine is running — this way the garlic cloves hit the blade while it’s running and they mince way more easily than throwing them in whole (they always get stuck on the blade!!).

• Pestos tend to taste best the day you make them, but you can absolutely store your pesto in a covered container in the fridge for up to five days. Or freeze it! Use an ice cube tray to make little blocks and then store those in a freezer bag or container.

A note to my dear PAID SUBSCRIBERS!!! I will be doing a live ‘ASK ME ANYTHING’ on ZOOM this Saturday (March 16th) at 2p EST. I will send the zoom link out to paid subscribers an hour before. Come join us!! You can ask me…anything! I think this will be super fun. If you can’t make it, no worries — I plan to offer more of these going forward as a fun paid subscriber perk, plus a great way for all of us to hang out!

Got a chart idea you want me to make? Or something else you’d like to see here? Leave a comment and let me know!! I’m here for you!!!

xoxooxox Julia