Whenever I browse through Pinterest, I find myself always stopping and staring at images of spices. There’s something about the colorful little mounds, scattered on top of dark surfaces, that is so visually appealing to me. It’s like an edible mosaic is created. With the bright and bold hues that are incorporated into this month’s

Whenever I browse through Pinterest, I find myself always stopping and staring at images of spices. There’s something about the colorful little mounds, scattered on top of dark surfaces, that is so visually appealing to me. It’s like an edible mosaic is created. With the bright and bold hues that are incorporated into this month’s

Roasted Garlic Pesto Makes ~1 cup Ingredients: 1 cup Packed Fresh Basil Leaves 1 Garlic Bulb ¼ cup Pine Nuts (can use almonds) 1 Lemon {juiced} ¼ cup EVOO {extra virgin olive oil} ¼ tsp Kosher Salt Cracked Pepper to Taste  Serve on Brown Rice Pasta.  Add tomatoes, asparagus, broccoli, salmon, chicken or whatever sounds good!

Roasted Garlic Pesto Makes ~1 cup Ingredients: 1 cup Packed Fresh Basil Leaves 1 Garlic Bulb ¼ cup Pine Nuts (can use almonds) 1 Lemon {juiced} ¼ cup EVOO {extra virgin olive oil} ¼ tsp Kosher Salt Cracked Pepper to Taste Serve on Brown Rice Pasta. Add tomatoes, asparagus, broccoli, salmon, chicken or whatever sounds good!

Basil Pesto- this pesto recipe uses walnuts.  Time to start using up all the basil from the garden before the weather gets too cool.

Basil Pesto- this pesto recipe uses walnuts. Time to start using up all the basil from the garden before the weather gets too cool.

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