so, here is what's going on in a nutshell. california is burning. after watching the hurricanes tear through the south and eastern part of the us, i couldn't help but wonder if we had some crazy weather of our own headed our way. well, it is here.

i have been glued to the tv, studying the evacuations and constantly communicating with my mom who is right on the border of the evacuation zones of the second canyon fire. my grandmother who lives in anaheim hills has already evacuated. it's the closest a fire has been to my childhood home since i was in the second grade. i am on edge, and i know i'm not alone.

when things started getting crazy, i rang my mom to ask what she was doing. her answer? cleaning the pool. why? because she can't just sit and do nothing! her words, not mine. 

well, the apple must not fall from the tree.because i also can't just sit still. i have already gone through drawers and folded laundry. on to baking. the only bright light of the day is this delicious plum crumble. if you need a healthy distraction, something to do with idle hands or just a delicious dessert, this crumble has you covered.

plum + pistachio crumble
serves: 5-6
prep time: 10 minutes
active time: 5 minutes
bake time: 45 minutes
total time: 1 hour
ingredients: 4 plums, thinly sliced (about 3 cups). .25 cup white sugar. 1 tbs corn starch. 1 tsp orange zest. .25 tsp vanilla extract. 5 tbs butter, melted. .5 cup rolled oats. .5 cup all purpose flour. .25 packed cup of brown sugar. .25 cup crushed pistachios. .5 tsp cinnamon. .25 tsp nutmeg. .25 tsp kosher salt. medium sized baking dish. optional whipped cream or vanilla ice cream. 

start by preheating your oven to 350 degrees f. in a large bowl, combine the plums, white sugar, corn starch, zest and vanilla extract. stir well to combine. 

pour the plum mixture into your baking dish. 

in a second bowl, combine all but the melted butter and mix well. 

drizzle in your butter and mix until the mixture is moist and crumbly. 

pour the topping over the fruit. spread the topping out evenly. 

i saved a couple plum slices to decorate but it is not required. 

bake for 45 minutes until the fruit starts to bubble and the topping is golden brown. 

allow to cool slightly and serve warm. 

xo, a

plum + pistachio crumble serves: 5-6 prep time: 10 minutes
active time: 5 minutes
bake time: 45 minutes
total time: 1 hour
ingredients: 4 plums, thinly sliced (about 3 cups). .25 cup white sugar. 1 tbs corn starch. 1 tsp orange zest. .25 tsp vanilla extract. 5 tbs butter, melted. .5 cup rolled oats. .5 cup all purpose flour. .25 packed cup of brown sugar. .25 cup crushed pistachios. .5 tsp cinnamon. .25 tsp nutmeg. .25 tsp kosher salt. medium sized baking dish. optional whipped cream or vanilla ice cream.
tart by preheating your oven to 350 degrees f. in a large bowl, combine the plums, white sugar, corn starch, zest and vanilla extract. stir well to combine. pour the plum mixture into your baking dish. in a second bowl, combine all but the melted butter and mix well. drizzle in your butter and mix until the mixture is moist and crumbly. pour the topping over the fruit. spread the topping out evenly. i saved a couple plum slices to decorate but it is not required. bake for 45 minutes until the fruit starts to bubble and the topping is golden brown. allow to cool slightly and serve warm. 

now don't get me wrong. there is a time and a place for classics. if you love pesto and can't imagine mixing things up from the classic basil + pine nut combo, i get it. respect tradition. 

but my basil plant is going off and with so much on hand, i had an itch to get a little creative. 

this twist on a traditional basil pesto has a thicker texture than it's traditional brother, but has all those salty, herbaceous flavor you love from the original. and if it makes you feel any better, i made it like the little italian grandmas do with a mortar and pestle. 

pistachio pesto
serves: 1 cup pesto
prep time: 5 minutes
active time: 10 minutes (5 if you use your food processor)
total time: 15 minutes
ingredients: .5 cups pistachios, roughly chopped. .5 cup packed basil leaves. 1 cup good olive oil. 1 cup finely grated good quality parmesan. 1 small garlic clove, smashed. 1 tsp kosher salt. mortar and pestle or food processor. 

in the mortar or bowl of your food processor, combine the pistachios, basil, garlic and salt. 

using your pestle, mash everything into a rough paste. 

start to add in your cheese a little at a time, till everything is well combined. 

slowly, add in your olive oil a little a time, stirring it in until you achieve your desired texture (i like my pesto a bit thicker while some like it a bit more smooth and oily). 

us as desired or store in an airtight container in the fridge for 3-5 days.

xo, a

pistachio pesto
serves: 1 cup pesto
prep time: 5 minutes
active time: 10 minutes (5 if you use your food processor)
total time: 15 minutes
ingredients: .5 cups pistachios, roughly chopped. .5 cup packed basil leaves. 1 cup good olive oil. 1 cup finely grated good quality parmesan. 1 small garlic clove, smashed. 1 tsp kosher salt. mortar and pestle or food processor.
n the mortar or bowl of your food processor, combine the pistachios, basil, garlic and salt. using your pestle, mash everything into a rough paste. start to add in your cheese a little at a time, till everything is well combined. slowly, add in your olive oil a little a time, stirring it in until you achieve your desired texture (i like my pesto a bit thicker while some like it a bit more smooth and oily). us as desired or store in an airtight container in the fridge for 3-5 days.