“Hey Jen? Why is this photo so terrible?”
Good question, self! I started this blog to encourage myself to cook more, bake more, and work on my food photography. I’m a fairly lazy person, and when I went gluten-free in May I realized I couldn’t eat Kraft Dinner anymore. I have to actually prepare meals. And if I want to be healthy, I need to learn about proper nutrition, both in general and for my specific health issues. What better place to learn than among passionate people who write about this stuff every day?
I do photography for a living, but with all of my chronic health issues I’ve barely been able to work for most of this year. My body cannot currently take 16-hour film shoots outdoors in below zero weather where the only thing on the craft table is bagels and Tim Hortons donuts. I can’t handle being on my feet all day when I currently need a nap after loading the dishwasher. If I had a normal job, I would be on disability. But I don’t. Instead, I’ve been focusing on stock photography so I can maintain a passive income stream on the days where I don’t feel well enough to work.
Food photography always seemed super easy to me. I’ve got to eat at least 3 times a day, right? That’s easily 3 stock photos right there! Except… no. I’ve realized that I hate setting up food photoshoots. When something is ready to eat, I want to shove it in my face. Patience is not my best quality. I have a lot of respect for food bloggers who take amazing photographs, like Angela, Elana, Deb, everyone who shows up on FoodBuzz’s top 9, etc.
When I made this pesto, I already started stirring it into my corn pasta before I thought to myself, “maaaaybe I should snap a quick picture for my blog.” I’m glad I did, because THIS IS THE BEST PESTO I’VE EVER HAD. It was delicious. For the next few days, I put pesto on everything. Pasta, wraps, pizza, cupcakes. (Okay, maybe not cupcakes.)
1 1/2 cups fresh basil
1/3 cup olive oil
1 cup pine nuts
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper
- Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste.
YUM. The stupid thing is, I haven’t been able to find any basil at the grocery store since I made this. Not even Whole Foods had fresh basil. HOW AM I SUPPOSED TO FUEL MY PESTO ADDICTION WHEN I CAN’T FIND ANY BASIL?
I’m off to Vegas for the weekend with my mom and aunts. Don’t eat all the pesto while I’m gone.