Where in the world did this week go? I'm not going with "Friday Favs" today because I promised I'd share my Pesto recipe THREE weeks ago and I haven't done that yet. We've had way too many other things to talk about, right? Anyway, my 'deck garden' is still plentiful of all-the-herbs. Especially my little friend, basil. I have 3 giant basil plants that have been very good to me, but, there's only so much caprese a girl can eat, right? I need to use ZE BASIL! What's great about pesto is that it can be frozen and used for future months. Let me tell you, when the dead of winter hits and you've shoveled your billionth snowflake, there's nothing better than whipping up a quick bowl of pesto pasta. Not only is it delicious, but, it also serves as a reminder that yes, the summer will come and the color green does exist.

Now, let's get to that recipe, shall we?

I've shared a pesto recipe in the past. Admittedly, this one is not that much different but, that's kind of the point. In case I don't say it enough, adapt recipes as needed. If you're missing an ingredient, try something new. In this recipe, I've replaced pine nuts with pecans. My reasoning: 1) I don't often have pine nuts in the house 2) I've read some bad things about pine nuts 3) Pecans have more antioxidants than any other nut 4) They taste good.

The ingredient list is simple:
- 2 cups of basil
- Juice of one lemon
- 2 garlic cloves
- 2 tbs (or so) of pecans
- 1/4 cu or so of extra virgin olive oil
- 1/4-1/2 cu of Parmesan cheese

Throw it all in the food processor and let it spin until it's the right consistency. Be sure not to overblend.

And that's all, my friends. 

That night, I made a bowl of zoodles with sautΓ©ed organic chicken, tomatoes and used the pesto as the sauce... delish!

Have a great weekend! xo