The Super Quick + Super Easy Pesto Sauce Recipe of Your Summer

… And  few ideas of what you can do with it!

Nothing says fresh summer flavors to me like fresh fruits or fresh herbs. For today’s Food Friday post let’s focus on the latter. While I don’t have a very green thumb (in fact my husband jokes I have a black thumb ) I do enjoy the flavorfulness of fresh herbs, especially those grown right at home! So far I have managed to keep my little basil buddy plant alive long enough to harvest a few leaves for a nice summer pesto sauce.

Pesto is seriously one of the easiest and more foolproof sauces to make and it can be used on almost anything! You can throw it over a nice pasta or bake some chicken in it (like I did above) or you can spread it on a turkey sandwich or on some fresh toasted bread in place of olive oil. Maybe even as a drizzle for a fresh tomato mozzarella salad? Mmmm. So many possibilities!

The other fantastic part about pesto? Substitutes. You can subsitute just about any part of this recipe and it will still turn out delicious! Don’t have enough basil on hand? No problem! Spinach, arugula, or even kale can be used in place of some of the basil. Not a big fan of pine nuts? Just use walnuts, pecans, pistachios or a favorite of mine: almonds… it’s so much fun to try different add ins and flavors.

Prep time: 10 minutes

Servings: 2 cups of sauce


-3 cups fresh basil leaves

-1/2 cup extra virgin olive oil

-2 cloves garlic

-1/2 cup pine nuts

-1/3 cup Parmesan cheese

-1/2 tsp. salt + pepper


Grab your food processor for this one! Blend together all of the ingredients, occasionally stopping and opening to scrape any not blended bits off the sides and reblending.

Pesto chicken:

Preheat your open to 375 degrees. Grease your pan lightly with non-stick spray and add the chicken. Top each piece with 1/2 Tbsp. Of pesto sauce and cook in the oven for 10-20 minutes (depending on the thickness of your chicken). Slice up some fresh mozerella cheese into thin slices. Remove chicken from oven + top with fresh mozerella + sundried tomatoes. Cook for an additional 5-8 minutes or until cheese is melted.
Happy weekend! Xo, jules

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