Hi everyone and welcome back! Summer has been a ton of fun so far, yet super crazy! I cannot believe it is already August! I have not written as much on the blog as I have wanted to, but I’ve had a lot of other exciting things going on with the business. I started partnering with a few companies, I have a workout series going out to subscribers <– (get on here if you are not one!) along with all of the other usual craziness between work and running a household! Today, I am sharing one of my favorites, Pesto!
This year, T and I grew a few of our favorite herbs and while it took a while for them to grow, (maybe forgetting to water them once or twice) they are in full force this month looking better than EVER! This, of course, excites me SO much as I just love heading out my back door to pick my own herbs instead of heading to the store to buy them! I would call us rookie gardeners this year but we hope to graduate out of our pots next year as T already has carved out a little place in our backyard for our next garden!
Many of our typical summer meals include chicken & fish, keeping a clean diet but not boring. Pesto is one way I have found to make something like chicken and salmon much more exciting. Adding a little on top of either protein makes it so much more delicious and definitely makes me more satisfied. It is also super easy and it has been nice to come home and cook up a meal that is done in a short time. T is in charge of our grilling and I am usually whipping up some yummy side dishes inside and in no time we are done! If you desire to eat healthy but are in the mood to spice things up a bit, you will love this recipe!
While I have had many variations of pesto over my lifetime, whether it be out at restaurants (typically over pasta, before I went gluten-free) or whatever, I always come back to this recipe as being my all-time FAVORITE. Some are too oily… some lack flavor!.. you get it! Nothing beats this recipe!
Okay, hope you enjoy!
- 2 Cups basil
- 1/2 cup extra virgin olive oil
- 2 tbsp pignoli nuts
- 2 cloves garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup parmesan cheese
- Chicken broth
- Combine ingredients except for the chicken broth and pulse/chop in blender or food processor. Be careful not to puree as you want to see pieces of chopped basil.
- Add small amounts of chicken broth if you want to thin the pesto down a bit. You may also add a little bit of light cream if you wish to. I love it without it but it is an option!