I am going to go out on a limb here and say I think Spring is ALMOST here…
We are seeing green and signs of life are popping up all around us. I actually had to mow the lawn this week, so that is even more of an indication that Spring is here.
As I was thinking about what I would write today, my inspiration came from Hannah, our oldest. Today is actually her 25th birthday. So hard to believe.
As I sit and finish up this post it is the early morning and I am listening to the birds singing like crazy, to me this is hope that today will be bright and sunny.
Today we are sharing our Parsley-Ginger Pesto recipe. We first served this Pesto for our “Family Dinner” a few weeks ago. (if you haven’t read my post for Family Dinner, please take a peek).
You have so many options that you can serve this Pesto with. It made a great accompaniment to our baked chicken thighs that I soaked in buttermilk and egg and then baked.
I would love to try it with some sauteed shrimp over some rice noodles. I think the ginger-soy flavor would be so nice and refreshing with this as well. For this dish I would probably throw some in with the shrimp after it has sauteed in some garlic, oil and butter. Oh yum! There you go another great dinner idea to try. Come on be adventurous!
For this dish I made some mashed potatoes to go with it (you can never go wrong with kids and mashed potatoes). Of course throw in a vegetable and nice salad and you are all set.
Before I let you go, if you don’t have a food processor, here are a few for you to check out. We love our Cuisinart Food Processor.
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