It’s Tuesday! That means it’s homemade pizza night at the Nelson house. I love lugging out the Kitchen Aid (a workout in itself) and making thin crust dough, upon which I layer my homemade sauce and tons of veggies and fresh herbs on top of. Instead of using red sauce as the base, I’m making homemade pesto sauce today, and it takes less than 15 minutes to make.

Traditionally, pesto sauce, originating in Genoa, is made using basil leaves, pine nuts, crushed garlic, olive oil, Parmigiano Reggiano (cow’s milk) cheese and Fiore Sardo, (sheep’s milk). I equally love all of these things, and together, but I don’t want to give myself, or you, a heart attack! So I created my own variation that’s way lower in calories, easier on the tummy and brighter in color because I used several types of basil. We will be saving the extra calories for this yummy Chardonnay we just picked up at our local wine club Baileyana.

Pesto is easy peesy to make. I only used four ingredients- olive oil, pecans, basil and garlic, and I chose to skip out on the pine nuts and cheese altogether, to create a healthier Yummy Yogini version. I promise, it still tastes good! Pine nuts are SO expensive for one thing and they are fattening! Plus, you don’t need such an oily nut when the base of the pesto is olive oil. Capice?!

_______________________________

You’ll only need olive oil, garlic, nuts and basil!

Is she an Italian or a Californian Pesto Sauce- makes an 8 oz Mason jar 

Ingredients:

-3/4 cup olive oil

-6 cloves garlic

-4 cups fresh basil

There are 4 types of basil here from my garden and from the Farmer’s Market.

-1/2 cup chopped pecan nuts

-1 tsp salt

-1/8 tsp crushed red pepper

Directions:

1. Preheat oven to 350. On an un-greased sheet, toast the pecans for 10 minutes or until brown.

2. Chop up the garlic and place it in a small sauté pan with a tiny bit of olive oil. Brown the garlic and remove.

3. Take the stems off the basil and place it, along with everything else, in your food processor.

4. Blend well and until all the garlic dissolves.

5. Add extra pepper to taste if you like it spicy! Serve on pizza, pasta, bruschetta and more! Manga!

While I was in the check-out line at Trader Joe’s this morning purchasing the olive oil, I was looking at the plants to waste time when the tiniest ever Purple African Violet caught my eye. I immediately ditched the line and headed over to pick up one of the last ones left, although I wasn’t sure why. Ya know when certain objects trigger memories from the past that you thought you forgot or that wasn’t really important? Turns out these little babies did the same for me and almost brought me to tears in the middle of the market!

My Grandma Ann, who died when I was very young, adored African violets and purple ones, specifically. She had a very weak heart, although I didn’t know it because she loved and spoiled the crap out of me and I thought she had the biggest heart ever! Behind her couch in the living room, was a sun window where she kept small plants such as cactuses, succulents and violets. I remember that window was very messy, dusted with soil everywhere because I liked to rearrange the plants, and often, when I came to visit.

My Grandma Ann in Watch Hill, RI.

Back in Connecticut, we used to cruise to the mall together in her vintage olive green Oldsmobile Cutlass Supreme with the vinyl seats that were hot and stuck to my bare legs in the summertime. I remember she would try and make me drink grapefruit juice which I hated and now love today, and I would watch her make homemade dough and put it outside in the sun until it rose, along with the roasted artichokes I would peel away at as we waited! She was a bella Italiana! I miss you Grandma and your wide eyes and big smile. 

She’s the one on the left looking classic in a sundress and sandals while on the back patio.

I’ll have to track down her recipe book and see if I can bring to life some of her, and my, old favorites. Until then, enjoy the pesto! It’s about 80 degrees here today so I think I’ll soak in some sun while finishing up “Wild,” by Cheryl Strayed. God this chick is unprepared to hike the PCT! Jeepers creepers! Then I’ll head to Harmony House to teach some Ashtanga yoga, followed by Kennedy Club in AG for Vinyasa. You come!

My friend/student Miranda left for Thailand today… here we are in our favorite and hopefully not last-ever Astavakrasana!