Backyard Pesto

I've been feeling a little uninspired lately with my cooking. This whole dairy, gluten, and sugar free world I'm catering to has cooked me into a corner. I'm not feeling the love in the kitchen. I need the love if I am meant to cook the love. I don't even like shopping for food right now, and that is usually the only kind of shopping I like.

So I hunkered down for a solid 3 minutes to peruse a few cookbooks. Due to time constraints, I didn't get through many but I did get slightly inspired. I decided not to go shopping and use the food I have at home. I kept it simple, and who knows it may work out. Tonight we are eating sweet potato fries, edamame with sea salt and sesame oil, white beans with corn and backyard pesto, and salmon salad served on romaine lettuce leaves. I'm sure my kids will recoil in disgust, but at least I'm excited about having dinner. It's been a long time.

Backyard Pesto

1 big handful of basil
1 small handful of chives
1/4 cup walnuts
1/4 cup olive oil
1 garlic clove minced
juice of one lemon
salt and pepper to taste

Throw it all in a cup and blend with a hand blender. I opened a can of white beans, and after rinsing them, tossed them with two tablespoons of pesto. Then add cooked corn from half a cob.