Balsamic Barbecue Sauce

   Ever been to a restaurant and tried something so good that you had to recreate it? This Balsamic BBQ sauce was inspired by a trip to our favorite date spot. After I tried a pulled pork sandwich with a similar sauce, I had to rush home and try it. 

   It was the best sandwich I have ever eaten, but I wasn't as intimidated by the thought of recreating this one. This sauce seems close from what I can remember and it is so good. I put it on pulled pork the first time, but it was good on chicken and salmon too. It would probably be good on just about anything... a spoon... you finger... Whatever you chose to put it on, know that you will soon want to cover the world in it, maybe not, maybe that's just me... Probably is just me. 

Balsamic Barbecue Sauce
Yields approximately 1 cup
(Click here to print)

1 cup balsamic vinegar
1/2 cup ketchup
1 cup brown sugar
1 tablespoon freshly minced garlic
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

In a sauce pan, over medium heat, stir together all ingredients. Bring to a boil, stirring often. Once the mixture thickens, remove it from the heat and allow to cool.

xoxo,
Ashley

Spinach Walnut Pesto {A House Recipe}

   This Pesto is Ah-MAZE-ing! I love all types of pesto, from the most traditional, to the farthest out there. This one gets made on the regular around here. I pack it full of spinach on the sly so that a certain picky little boy will eat it and I use walnuts because I prefer the flavor with spinach. 

   I'm going to try to start showing some quick recipes of homemade staples that I keep around the house every few posts. You can often find me eating this pesto from a spoon while the pasta is boiling. It is so quick, easy and nutrient packed! I know, I know, nutrient packed doesn't scream delicious but in this case it is. It is so freacktastingly good I cannot even begin to tell you. 

Spinach Walnut Pesto
yields about 2 cups
(click to print)

2 cups tightly packed spinach
1/2 cup walnuts
1/2 cup shredded Parmesan
2 cloves of garlic, smashed and peeled
3/4-1 cup olive oil
salt to taste

In a food processor or blender put in spinach, walnuts, Parmesan and garlic. Pulse until things are roughly broken down. Turn on and slowly stream in the olive oil until everything is combined and the correct consistency. It should be pour able but not to thin, unless you prefer it thicker and it should still be chunky.

Lasts about two weeks in the fridge.

This perfect for pasta, chicken, shrimp, a spoon... The possibilities are endless!

xoxo,
Ashley