SUMMER PESTO

We are back, we are back, WE ARE BACK. 

Alright folks, it's time to pluck those herb gardens and use up this summer's freshest greens. Whether it's chives, lettuce, arugula, spinach, parsley, cilantro, basil (classic) or green onions, let's round up some of your favorite herbalicious ingredients and whip up some pesto. For the recipe below, you can include any combination of greens that you would like as long as it adds up to 2 cups of greens. Feel free to get wild with your herbs and try new combinations. 

Real talk. If you have a food processor or blender of any sort, you can honestly make pesto so quickly, and it's so much cheaper and fresher than store-bought. BONUS. 

Here's to impressing bae on your 5th date, when you decide to cook and show off your inner Masterchef abilities. Sauté up a little gnocchi, spiralize up those carrots, grill some steak or toast up some fresh sourdough for a sammy spread, and you will be #chefcurrying up that basketball court of love. 

This takes less than 5 minutes and can be 5 ingredients or less. So what on earth are you waiting for?!

Ingredients:

• 2 garlic cloves
• Juice of one lemon
• 1/4 cup of pine nuts (walnuts and almonds work great as well)
• 1 1/2 cups of arugula
• 1/2 cup of spinach
• 1 Tbsp of chives
• 1/4 cup + extra drizzling of olive oil (need to eyeball this one depending on the consistency)

Instructions:

1. Plug in your food processor. Trust me, this step is more important that you know and is forgotten 76% of the time. 
2. Throw everything in the food processor (or blender), save for the extra olive oil.
3. Turn on the food processor for a couple minutes, or until the mixture has become smooth; feel free to add more olive oil (or green) to adjust your desired texture. 
4. Place in fridge for about 30 minutes before serving to allow the flavor to meld together. 
5. Dip it, spread it, eat it—whatever you do, enjoy it!