Happy Sunday everyone! It’s been a hot minute since I’ve posted a recipe. October has snowballed into quite the busy month so this little lady has been head down and crushing it. I’m pleased to say I can see the clearing in sight! SOME of you may know that I love pesto. Like my love for pesto runs deep. I make MANY variations of this versatile condiment as the options are quite literally endless and I think that is why I love it so much. Any greens and any nuts will do. One of my proudest pesto recipes is my dill pesto. It’s been saved a bazillion times on Instagram and for good reason. It’s delicious and uses up allllll the dill that you have no idea what to do with😂
Cooking doesn’t have to be complicated. It can be easeful when you realize there are no rules. So go ahead, make a pesto with what you have on hand and use up what is in your crisper. You may surprise yourself with your tasty result.
For this pasta I used asparagus, frozen peas, spinach and sprouts. Basically everything I had that was green went into the pan. I am a firm believer in making balanced nutritious meals so I needed to add a protein and white beans were exactly what the pasta was asking for.
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