Bright and fresh Lemon Basil Hummus for all your healthy snacking needs. Smooth, vibrant, and irresistible hummus recipe with Summery notes of basil and lemon.
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Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip
Delicious Herb and Feta Polenta Fries with Smoky Tomato Yogurt Dip is a great side dish for family meals. Packed with flavour and then baked for a healthy polenta dish.
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Melon, Fig, and Prosciutto Salad
This Melon, Fig, and Prosciutto Salad is a fresh Italian salad to brighten your summer patio fare. It’s a great summer salad idea!
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Pea Pesto
I had forgotten how much I love pesto in the Summer. It’s quick, packed full of strong and sweet basil, and in this case, it’s loaded with iron and fibre and Vitamin C from the peas for a serious vegetarian delight. I love how green this pesto got from the peas. Plus, fresh peas, which scream early Summer to me. I adore watching my littles peel apart the pods and squeal with delight on their petite treasures inside. Fun with toddlers at meal time. I kid you not friends.
All 3 of my kids love, love, love pesto. And this pea pesto in particular, which makes me feel good about making it for them. Whether it’s coating pasta, potatoes, used on pizza, spread on sandwiches, or as a dip for other veggies and bread, it does my mama heart good knowing they’re getting some truly nutritious food. We enjoyed our pesto multiple ways. First it was spread as the base on pizza dough, then topped with pasta, and then used as a dip with vegetables. Our next batch was used with boiled potatoes and spread on bbq’d chicken breasts for a light and yummy Summer dish.
I’ve added lots of basil and garlic to brightened up the peas and lemon juice to reduce the overall amount of oil required. Not that I’m against oil, but I think the lemon juice is a necessary component to balance out the flavours and bring a touch of acid to the recipe.
Samantha
Yields 2
Pea Pesto
Vibrant Pea Pesto for a bright and nutritious sauce that goes the distance.
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
- 1.5 cups / 180 gr fresh shelled peas
- 2 cups basil leaves, packed
- 3/4 cup / 15 gr finely grated parmesan cheese
- 1/4 cup / 40 gr pine nuts
- 2 tbsp fresh lemon juice
- salt and pepper (to season)
Instructions
- Place all ingredients in a blender and blend until smooth (or desired consistency has been reached).
7.8.1.2
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https://www.mykitchenlove.com/pea-pesto/
Enjoy!
Open-Faced Sandwiches with Tomatoes, Basil and Goat’s Cheese
We’ve been heading out to the beach or the park for picnics with Z and I since the sun starting appearing and bringing with it some nice warm weather … one might even say summer-like weather. In June! In Vancouver! It’s awesome. These fresh open-faced sandwiches are perfect to bring and assemble right on our picnic blanket. Writing this post, I can’t for another sunny weekend day to head out and munch on these sandwiches while my girls play on the picnic blanket nearby, eager to start chewing on yummy baguette with veggies and goat’s cheese on it.
A very simple ingredient list, so you can chop, slice, and prep the sandwiches at any time before heading out. They’re ready to assemble right on your picnic blanket. There’s no meat so there’s no point lugging a large cooler around. Which to be honest isn’t possible with twins.
Adapted from: The Kinfolk Table
Serves 4
Ingredients:
1 baguette
2 tbsp olive oil
2 tbsp balsamic vinegar
230 grams goat’s cheese, crumbled
1/2 pint of cherry tomatoes, halved
1/2 small red onion, thinly sliced
8 large fresh basil leaves
Salt and freshly ground pepper
Directions:
Cut the baguette in half crosswise, then cut each piece in half lengthwise. Drizzle the cut sides with olive and vinegar.
Add basil leaves and top with red onion, tomatoes, and goat’s cheese.
Drizzle with olive oil and season with salt and pepper.
Enjoy!