There are moments that remind us, that throw into sharpest relief, just how precious and fleeting life really is. Moments that make us fall to our knees in raw grief and disbelief, yet also flood our souls with immeasurable gratitude for each and every moment that we do have. As we live these moments, embody their pain and jagged beauty and love, we offer them up as a tribute to each and every beloved being on this Earth with whom we are privileged to share our journey.
It’s just flashes that we own, Little snapshots, Made of breath and of bone. And out on the darkling plain alone They light up the sky.
— Jeffrey Foucault Northbound 35
Roasted Garlic & Kale Pesto
1 C packed basil leaves 1 C chopped kale leaves 1 small head roasted garlic (~6 cloves) 1/2 C raw, unsalted sunflower seeds 1/2 C grated pecorino cheese 1/2 C extra virgin olive oil salt & freshly ground black pepper, to taste
Roasted Garlic
Preheat the oven to 400 degrees Farenheit
Cut the very top off of a head of garlic (or two or three–roasted garlic freezes well!) so that the tops of the cloves are exposed.
Place the garlic heads, cut side up, on a square of aluminum foil.
Drizzle olive oil onto the exposed cloves.
Pull the corners of the foil together to meet in the middle and crimp, making a nice little packet of garlic.
Place in the oven and roast until soft, 40-45 minutes.
Allow to cool completely before making the pesto.
Pesto
Place all ingredients into a food processor, whirl, and enjoy! I’ve used this in frittatas (recipes to come) and it’s delicious.
Note: you can use any type of kale–or really, any type of dark leafy green–for this recipe. I used some beautiful Portuguese kale from the farmer’s market, and it is especially amazing in this recipe.
