This is INSANE! Won’t somebody please stop the madness!? (Sigh…I’ll make it.)


In regards to my Peanut Butter Kale Pesto from a few months ago…

I wonder if my good friend made it or simply enlightened my day and brought a brightness and smile to my face from his comments. After all, we all know he’s the “John the Baptist of Kale!”

P.S. Just this weekend, I made real pesto with toasted pecans, a pinch of red pepper flakes, and some freaky Chinese 5 Spice. It’ll make great stocking stuffer!

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Thus, with a bit – well QUITE A BIT – of inspiration from my dear friend, Mr. GM, I have for you my own version of his fantastic creativity.

Thanks, GM!

Freaky Spicy Pesto and Shrimp

2 cups fresh cilantro
1/2 cup macadamia nuts
1/4 cup olive oil
juice of 1 lime
1 Tbs. Chinese 5 Spice powder
1 tsp. mellow miso paste
1/4 tsp. sea salt
1/4 tsp. red pepper flakes

2 tsp. olive oil
1 cup mini sweet peppers, sliced
8 oz. wild caught baby shrimp
sea salt and pepper

Combine all pesto ingredients (cilantro through red pepper flakes) in a high speed blender or food processor and puree until super smooth.

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Meanwhile, heat the oil in a smallish skillet over medium heat. Add the peppers and shrimp and cook until caramelized. 
Stir in pesto! It’s the “besto,” remember.

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