Recipe: The Besto Pesto!

The quiet days between Christmas and New Years have always been about relaxing and taking stock of the holiday season that just passed. It's also about using up all those leftovers in your fridge!

Earlier in the fall, I transplanted some basil from my garden indoors to try and keep it alive and well. With the darker winter days, my success was dwindling. I decided to use up the rest of my healthy leaves, coupled with some of the holiday leftovers in my fridge and cabinets to make a quick pesto.

Pesto is great because it's so versatile. Use it on pasta, sandwiches, crackers, or as a substitute for pizza sauce. It's easy, quick, and no fuss - so you never need to buy it from the grocery store again! I like to use some fresh parsley and a hint of lemon juice in my pesto to brighten up the flavour. And anyone that had a seafood dinner this holiday has these two ingredients lurking in their fridge!

The Ingredients: - 1 cup fresh basil leaves - 3 gloves of garlic, peeled -3 tablespoons of pine nuts -1/3 cup grated parmesan cheese -1/3 cup of olive oil -Salt and pepper to taste -Handful of fresh parsley (optional) -Squirt of fresh lemon juice (optional) The Method: 1. Combine basil, garlic, pine nuts, parmesan cheese, and parsley into a food processor. Season with salt and pepper. With the motor running, slowly add the olive oil until mixed. 2. Add a squirt of lemon juice and pulse in processor a few times. (Optional)

3. Adjust salt/pepper as necessary 4. Store in the fridge in an airtight container

What will you be experimenting with in your kitchen this week? Share how you spin your leftovers! -Wifestyleco_