Wolf declared this the best pesto he’s ever had. I laughed, made a “yeah, whatever” face and said, “You’re just hungry.”
It’s the same basil pesto I’ve been making for years and there’s nothing all that unusual about it. I don’t put pine nuts in it and I add a squeeze of lemon juice to stave off discoloration. So, why talk about it? We made a discovery the other night. The secret here is maximum pesto, minimum noodle.
For a blog called DailyWaffle, there are few actual waffles in these pages. It’s not for lack of consumption. The truth?
Waffles rarely stick around long enough in our kitchen to get photographed.
Whether I’ve planned ahead with an overnight batch of yeasted waffles, or just whipped together a batter, more often than not, we’re standing in the kitchen, coffee in one hand, waffle in the other, eating them almost as fast as they come off the waffle iron.
Pistachio is in my top three when it comes to gelato, so Francis-Olive’s pistachio olive oil cake over at Farm to Table Geek spoke to me from the moment I saw it (on Tasteologie, I think). When it comes to fall, pumpkin yells at you, “Hey, look at me! I’m orange! Like the leaves outside. It’s fall!” But this one, the pistachios and the olive oil lean over and whisper, “Psst. Over here. No, no. Over here. It’s fall.”
I’d only planned as far as procuring the nuts, so I used Greek yogurt in place of creme fraiche and omitted the orange flower water. The orange zest on its own provided the perfect whisper of citrus for me. This came out with a texture closer to a quick bread – so heed the warning about 2 or 3 passes on folding in the egg whites. The recipe is in metric measurements, so I’ll make it again soon to figure out the US “customary” measure…sometimes I can’t believe we’re 1 of 3 countries still not using the metric system.