Needless to say, my little vegetables and herbs are not so little anymore. The last time I checked my romaine lettuce it was about three feet tall (oops), and I’m pretty sure my zucchini and squash plants are taking over the entire backyard. While I haven’t had time to harvest any vegetables lately, I did manage to clip some fresh basil last week to make pesto from this recipe. I’ve always wanted to make homemade pesto and after discovering how easy it is, I can’t wait to make it again! Pesto is oddly expensive at the grocery store, and tastes much better fresh. I mixed it with chicken and prosciutto ravioli, and topped with pine nuts and a bit of pepper. Even with the fresh pesto, I would call this a fifteen minute meal from start to finish, aka a new momma’s dream dinner.
Have you made anything yummy recently? I’m always on the hunt for quick, healthy recipes!