Happy Sunday y’all! I am wiped. One of my friends is getting married in two weeks, and this weekend was her bachelorette party. It was a BLAST but I am so tired. I’ve been trying to lay pretty low today and get some rest. It’s been lovely, but I will still be going to sleep eeeearly tonight.
It has been SO humid lately that I feel like I’m sweating all the time (TMI? nah). That feeling makes me not want to use my oven/stove all too much because my house is the only place I can cool off. That’s where this pesto comes in. I can throw it on top of anything and have a delicious meal. I <3 pesto.
I remember when I was a kid, it felt like my mom always had fresh homemade pesto in the fridge throughout the summer. She’s always been a great gardener and the basil would (and still) be seemingly endless. This year, I am so excited to be making the recipe I learned from her with my OWN homegrown basil! I will put this on everything – eggs, wraps, salmon, anything!!! It instantly makes a basic dish super flavorful and fun. Pesto can be made tons of ways, but I’m going to share with you my favorite.
Homemade Basil Pesto
1 very full cup fresh basil leaves
1 cup spinach
1/3 cup pine nuts
1/4 cup parmesan cheese
1 clove of garlic
1/4 cup good olive oil
One or two big pinches of salt
Tiny squeeze of lemon (I use less than a fourth of a lemon)
Put basil leaves, spinach, pine nuts, cheese, and garlic in a food processor. Pulse until combined and crumbly. Add olive oil, salt, and lemon. Pulse until well combined. Do what you want with this recipe – add/adjust/whatever you think it needs! It’s so simple and pretty difficult to mess up. Slather on everything and enjoy!
Dairy free/Paleo/Whole30: Use 1-2 Tbsp nutritional yeast instead of parmesan
Can’t find/afford pine nuts? Use walnuts or cashews