SELF IMPROVEMENT

Winter lasts far too long. It's no wonder everyone goes to St. Barts this time of year!

Around the middle of January every year, without fail, two things happen. First, I come to realize that I'm completely, totally, unapologetically over the cold rainy winter. Second, I have an intense surge of passion to do nothing but decorate my home and spend 5 hours in the kitchen with my fabulously frilly pink apron, making exotic five course meals for Rhinestone Cowboy.

I decided to play hooky from life for half of today, so I tied my pretty little apron around my waist, threw on an old Elvis CD, and got to work in that kitchen! I've dabbled in raw food, vegan and vegetarianism, but I refuse to define how I eat. I love the fresh flavors of herbs in the spring and summer time. Raw corn salad with mint and basil, heirloom tomato and lemon cucumbers, purple green beans and carrots with thyme, grilled apricots and peaches with sage. My mouth is watering! I wanted to bring some of that summer herb flavor to my plate today with homemade pesto, but there is no basil in my garden right now. So, I racked my brain and thought up a new recipe for the winter months when you want something fresh and reminiscent of coming sunny days.





These measurements are not exact. Use more garlic if you want, and more or less lemon to taste. I used Meyer Lemons from my tree, but regular lemons will work too. Same with salt and pepper - use more or less, or omit completely. Make it your own!

Parsley Pesto

2 bunches parsley, washed and extra water wrung out
2 medium cloves of garlic, peeled, cut in half
1 teaspoon sea salt
3/4 teaspoon fresh cracked black pepper
1/4 fresh lemon, squeezed
1/4 cup olive oil
Lemon zest, to taste

Put the parsley, garlic, salt and pepper and half the olive oil in a food processor. Combine until parsley is finely chopped, adding the rest of the olive oil as needed. Squeeze the lemon juice into parsley mixture. Mix, adding more lemon and/or oil to reach desired consistency. Pour the parsley pesto into a fabulous crystal bowl and add lemon zest. Stir just until combined. Garnish with cracked black pepper, a lemon slice and sprig of parsley.

Voila!