Peter and I got hungry for pesto pasta this weekend. I dug out this favorite recipe from Food Renegade (http://www.foodrenegade.com/almond-spinach-basil-pesto/). Its a delicious combination of basil, spinach and roasted almonds making a slightly healthier pesto.

I use Blue Diamond roasted almonds and skip the roasting part of the recipe. I also recruit little fingers to help pull the leaves off the stems of Basil. I double the recipe and throw a container in the refrigerator for later. Or you can get fancy like my mom and fill ice cube trays in the freezer so you can easily pop out a portion at a time for cooking.

But for me? I will eat this entire container of goodness well before it goes bad…

Finally getting to cute this beautiful stuff!

Little fingers do the best job harvesting the leaves. Sometimes they are shirtless though…

I make ours a little thicker to cut some of the oil calories. I also like the way it keeps it’s flavor in pasta. And eggs. And on toast. And with chicken. And on a spoon.

Voila! Tossed with angel hair pasta and rotisserie chicken!