Not sure what is worse: prepping dinner for a couple of hours then discovering that your stove isn’t working or not being able to find the wine opener after realizing your stove isn’t working.

This was the story of my life on Wednesday night. It all started with the need to have a night in, an itch to break in my new kitchen splurges – a brand new santoku, saute pan and Cuisinart (which ommfggggg most amazing appliance EVER), an obsession with kale and the discovery of this blog post.

Somewhere between Whole Foods granola bins and the gaggle of actress-off-duty outfit inspiration I got sidetracked and decided it only felt right to christen my Cuisnart with fresh pesto. After a mishap with the nut dispenser…$26.99 per pound for pine-nuts, realllly? realllllllly?, I was off.

Like a kiddie on Christmas I tore into the Cuisinart box with determination and absolutely no grace. I skip reading the manual, wash and dry then immediately pop a clove of garlic into the machine. I watch with excitement.

I pull out my dying-to-break-in-never-been-used Miyabi santoku which made me feel like a strapping prince drawing his sword from it’s scabbard. Seriously, who am I?

I start my pesto then move onto the kale salad. I get so into the idea of using the knife and putting things into the Cuisinart that I make batches and batches of pesto (after all, I did have an ungodly amount of pine nuts on my hands) and ribbon enough kale to feed an army of Karl Lagerfeld’s models. My pesto is now perfected and I make the dressing for the lemon kale salad.

I place the brand-spanking-new-I-obsessed-over-this-pan-like-nobodies-business 12″ All-Clad saute pan on the stove to make my fish. I turn the knob, nothing happens. I try the 2nd knob, 3rd and 4th. We are flat lined.

And where ohhhh where is the bottle opener at a time like this? No seriously, where?

p.s. I had no other choice – I ate all the pesto and still smell like garlic.

How to: Homemade pesto

You will need:
1 ounce Reggiano Parmesan, cut in 1/2-inch pieces
1 garlic clove
2 cups packed fresh basil leaves,washed and dried
2 to 4 tablespoons extra virgin olive oil
2 tablespoons lightly toasted pine nuts or walnuts
1/8 cup lemon juice
1/4 teaspoon salt

1. With the Cuisinart running, drop the cheese down the feed tube and process to chop, about 10 seconds. Remove and reserve.

2. With the machine running, drop the garlic clove down the feed tube; process to chop, about 5 seconds.

3. Add the basil. Pulse to chop, 20 to 30 times. Scrape down the sides of the work bowl.

4. With the machine running, add the olive oil and lemon juice to taste in a slow drizzle. Scrape down the sides of the work bowl, add the reserved cheese, pine nuts and salt, pulse to incorporate and chop the nuts.

Notes: If you’re a vegan you can replace the cheese with silken tofu. Also, let rest for about 30 minutes before using, to allow the flavors to blend. Refrigerate to store, with a layer of olive oil poured over the top to prevent discoloration. Keeps 5 days in the refrigerator, or may be frozen.

Photo and recipe: haute apple pie and Cuisinart