We love to cookout on the weekend in our backyard, just enjoying the tropical breeze and grilling organic veggies, potatoes, and protein. My amazing husband loves to man the grill, and i prepare a few key sides and always a big huge yummy fresh salad! We alternate between Chimichurri, Brasilian style "vinagrete" and my latest fave...this Thai Basil Pesto!
Thanks to the Thursday Farmers market in Kilauea for most of the beautiful ingredients!
Super Yummy Pesto! Delicious as a spread on your fave wrap or sammie, topped on organic, wild salmon, with zucchini noodle pasta, gluten free pizza, a dip for sweet potato fries, or my simple favorite paired with kale salad. Get creative and enjoy this very easy recipe!
2 Cups tightly packed Thai Basil
2 clove garlic, peeled and minced with a dash of sea salt
1 Cup sunflower seeds
2 T Brewers Yeast
2 T Olive Oil
1/4 Cup Water
Sea Salt and fresh cracked black pepper to taste
Blend first five ingredients roughly, add water in small amounts and blend until desired consistency is reached. Season with S&P Eat with Grilled Eggplant and sweet pepper kabobs or whatever you like!