Happy Monday everyone! I hope you all had an amazing weekend once again. Going off my last post, we got to watch the Timberwolves win Friday night and last night to sweep the first series of the playoffs in four games. It was amazing!
We also got some pretty nice weather this weekend so we could spend more time outside, so Ava was a happy camper! We are supposed to be getting lots of rain this week, so everything is starting to grow and getting green. In the next couple of weeks, I will be working on this year’s garden, which I am so excited for! I didn’t do much of a garden last year since Ava was still so little, I felt like I didn’t have the time for it, but this year I am ready to get planting and will probably have my little sidekick right there with me to help dig up the dirt.
One of the things I plant almost every year is basil because I just love it and there are so many things to do with it. One of my absolute favorite summer snacks/side dishes is a chopped Caprese salad, so I always like to have basil on hand. That recipe is coming soon, by the way! For this pesto recipe, I used store-bought basil, which works just fine, but I can’t wait to make this with some fresh, straight-from-the-garden basil.
I made this easy pesto to use on sandwiches for my lunches this week but there are so many different things you could do with it from pasta to salad dressing, to marinade for meats, to spread for pizza or bread. Fair warning, this is called garlicky pesto because that garlic flavor is very forward, if you aren’t a big fan of garlic or want to tame it down, simply decrease the amount of garlic to your liking.
Stay hungry my friends!
