Classic Basil Pesto

April 19, 2017

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I love pesto it can enhance any recipe or stand alone with so many variations but this is a classic pesto that only takes about 10 minutes and I use it in my zucchini lasagna from Mondays recipe.

To have a more intense green color of pesto just blanch the herbs. To do this is simple just add herbs to boiling water for five seconds then shock them in ice water squeeze them then pat dry.

4 cups of basil leaves

1 cup parmesan cheese

1/2 to 3/4 pine nuts

3 cloves garlic (chopped)

salt to taste

3/4 cup virgin olive oil (I use extra virgin olive oil)

Combine Basil, parmesan cheese, pine nuts and garlic in food processor mix until finely chopped. Pour oil in finish mixing.

I like to use this fresh but it can be frozen for a month for those nights that you need a quick go to dinner.

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● About Me

Hi, I’m Gwyn.

I’m a yoga teacher, cancer survivor, and someone who has learned that healing is rarely a straight path. Through the years, I’ve faced, unexpected health challenges and now an autoimmune disease and seasons that tested my faith in ways I never imagined. Yet through it all, God has faithfully met me with strength, hope, and grace.

I created this blog in 2016 to encourage anyone who feels like healing isn’t possible. Today, it has grown into a place where I share honest conversations about living well with chronic illness, embracing midlife, practicing gentle movement, nourishing our bodies, and finding joy even when life doesn’t go according to plan.

You’ll find encouragement, healthy recipes worth making, simple wellness tips, yoga, reflections on faith, and stories from my own journey. My hope is that when you leave this space, you feel a little less alone and a little more hopeful.

Whether you’re navigating health challenges, searching for balance, or simply looking for encouragement in this season of life, I’m so glad you’re here.

Welcome. I hope you’ll stay awhile.