It’s been a crazy busy summer so far, but with the holiday, my kids are on a break from all their activities so I have a moment to relax and post on here again!

This week, I made some homemade pesto sauce, and I’m going to use it in several dinners.

Wednesday: easiest ever pasta and meatballs 

Thursday: pesto chicken kebabs with lemon rice 

Friday: homemade grilled pizza

Saturday: grilled chicken with crispy roast pesto potatoes and asparagus

Sunday: grill roasted pork tenderloin with sweet potatoes and salad 

To make the pesto:
1/2 cup grated parmigiano reggiano cheese
3 cloves garlic
1/2 cup packed fresh basil leaves
1 1/2 cups packed fresh spinach leaves
3 tablespoons pine nuts
1/2 cup extra virgin olive oil
Salt and pepper

Combine everything but the olive oil, salt, and pepper in a food processor. Turn it on and process until ingredients are a paste. Scrape down the bowl. Turn processor on and pour the oil through the feed tube. Taste, and add salt and pepper as desired.