Confession # 13 – I think I have spring fever.
The warm temps, the extended daylight…it’s all going to my head. In a good way. I mean – I’m not even stressed that the kids are STILL awake.
But I’m getting there.
Nothing says spring to me like fresh herbs and veggies from my garden. Especially basil. And while I’ve lived without fresh basil all winter, my spring fever had me craving it something fierce.
This Creamy Pesto creation has SO much potential. It would be great in wraps, on pizza, tossed with zoodles and shrimp…the possibilities are endless.
Creamy Pesto Sauce
1/2 cup of fresh basil
2 cloves of garlic
1-1 1/2 cups of plain Greek yogurt
2 tsp olive oil
1/4 cup of shredded Parmesan
Blend everything in your food processor and enjoy! I added mine to spaghetti squash topped with veggies and a sprinkle more of Parmesan cheese.
Spring is so close, I can TASTE it!
(The entire recipe is 2 REDS, 1 BLUE, 2 tsp, 1/2 GREEN…makes at least 2 servings)