Basic Pesto Recipe

My favorite thing to make with all the basil that I’ve been harvesting is PESTO! And my favorite thing to eat pesto on is pizza…I know, I know super healthy. But really pesto is good on pasta, eggs, sandwiches, meats , vegetables and much more! It’s a very versatile condiment.

If you’ve ever bought pesto in a store, you know it can be rather pricey. (I may have gone to the store intending to buy it and left without it.) So I decided to look into making it. I went back to the store with my ingredient list. I was UN-pleasantly surprised how expensive pine nuts are. However, at this point, I bit the bullet and bought them. (I just wanted to try this Pesto Pizza recipe that looked amazing….it was!) After that, I stumbled upon a pesto recipe that called for almonds instead of pine nuts, so I tried it…and liked it! Fast forward to today: I now know you can make pesto from a variety of nuts, greens and cheeses. Below I have the basic recipe laid out for you. Then you can pick and choose the greens, nuts and cheeses you’d like to try. (I also have a few tips/suggestions and that Pesto Pizza recipe link down at the bottom under “Notes” if you’re interested.) Happy experimenting!



  • 3 cups greens (see options)
  • 1/2 cup nuts (see options)
  • 1/2 cup cheese (see options)
  • 3 garlic cloves
  • 1/2 cup olive oil
  • Juice of 1 lemon, optional



Add everything except olive oil to food processor. Process for about 15-20 seconds until everything is starting to break down.

Add olive oil. Process until smooth.

Use immediately or freeze it.



-Nuts: preferably unsalted. You can roast them if you want, but not necessary.

-If omitting cheese, feel free to add 1/4-1/2 teaspoon of salt since aged cheese is usually salty. (This will make it a Paleo and Whole30 friendly recipe.)



Pesto tastes awesome on/in the following: pizza, pasta, zucchini pasta, eggs, salads, soup, grilled meats, vegetables, on sandwiches, crackers, etc. If you have any other favorites, please feel free to share! My favorite is this pesto pizza recipe:


Recipe, Uncategorized

Basic Roasted Vegetable Recipe

Getting my almost 2 year old son (& my 30-something husband) to eat vegetables can be a war sometimes. Let’s be honest: Sometimes getting myself to eat vegetables can be a struggle too. I know that they’re good for me and that I should eat more than just a spoonful at each meal. That being said, I decided I needed find other ways to prepare vegetables than just boiling them in water and throwing a few spices on top. The soggy results were never appetizing to me (or the rest of my family). So I decided to try roasting them instead. I looked into different recipes and came up with my own, which I am sharing with you today. (Grilling is another option we like too!)

I’m giving you the basic recipe today. However, feel free to also use this as a guideline and experiment by adding your own variations of herbs and spices. I’ll probably post some of my favorite spice and herb combinations on here at some point, so check back for those at a later date.

If you are already roasting vegetables and have a favorite recipe or herb/spice combo, PLEASE feel free to share! I love trying new mixtures!


Basic Roasted Vegetable Recipe


Vegetable, chopped into 1-2” cubes

Olive Oil (or oil of your choice)



Herbs/Seasonings (optional)



1) Preheat oven to 400 degrees Fahrenheit.

2) Toss chopped vegetables in a bowl with olive oil.

3) Place parchment paper on baking sheet and pour veggies onto it.  Spread out so that there’s only one layer.

4) Sprinkle salt, pepper and any herbs/spices evenly over the vegetables.  Put sheet in the oven.

5) Halfway through the bake time, get sheet out and toss the vegetables so that they cook evenly; Return to oven.

6) Check vegetables at the earliest time listed. If vegetables are soft, you may serve them. However, my family likes to wait until they are starting to get caramelized before removing them from the oven.

Roasted Veggie Pic


Note: You may combine different vegetables as well and play with the times. It’s a great way to use up those leftover veggies from recipes that only called for a small amount. I just chop them and throw them all in the olive oil, add some spices and bake. So far I’ve never had a bad combo.