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.
Cracking open an 85-pound wheel of Parmigiano Reggiano is no simple task. On Saturday, Whole Foods hosted events across the US, Canada and UK, with stores cracking open more than 400 wheels of Parmigiano Reggiano. This year's event at Whole Foods Market Bellevue saw three competitors taking on the task and there was a clear cut winner. A look at the festivities, including the crackin' in action, after the jump.
Sliding in to the second week of January, it’s so-far-so-good on getting more exercise, eating more vegetables and whole grains and less meat and butter. Of course, while the new year always feels like a good time for a fresh start, I had the “benefit” of a blood test in late November that reminded me I needed to get moving and pay more attention to my cholesterol. So yeah, even if you feel like you're doing (most) of the right things, you really should have it checked every five years. Everything is documented in a food diary, and I’ll tell you, soup has been a savior as a vehicle for extra veg, beans and grains, whether its vegetarian chili, chicken tortilla, or this minestrone.
