Last night was girls’ night since the Pilot had a late flight. When Liv woke up from a 3-hour nap (I finished up some to-dos, and even got to read and paint my toenails! Hallelujahhhhh), we had an awesome lunch together.
I’d been wanting to make her something with fresh basil since she loves picking leaves out of our herb garden to eat. So, during naptime, I whipped up a quick pesto for us to enjoy, changing up some of the usual suspects:
Sunflower seeds for the nuts, goat cheddar for the cheese + a handful of spinach for extra greens
Into the food processor, I combined the above ingredients with a squeeze of lemon, a handful of fresh basil leaves, sea salt and pepper, then after everything was combined, I added garlic-infused olive oil.
The pesto was the perfect topping for spiralized sweet potato noodles:
To spiralize root veggies, I use the Joyce Chen spiralizer that I bought a couple of years ago from Amazon. Despite mixed reviews, it’s always worked well for me (once I figured out how to use it!) and I haven’t had any probs. I looooove being able to spiralize veggies for refreshing summer pastas