There are a few things that I am absolutely loving right now. I just cannot get enough of Hobby Lobby, all of the quality time I am getting to spend with my family crafting for the wedding, the sun, cold tea during the day/hot tea at night, fresh flowers, yoga, homemade pesto and spaghetti squash. Tonight I am especially loving pesto and spaghetti squash. Since I have been enjoying Herbalife shakes so much recently, I have found myself eating a mostly vegan diet (which is easy since I know I am already getting enough protein through the shakes).
Tonights menu was so delicious that I had to share it. I began by putting the spaghetti squash into the oven once it was heated up to 425. I left it in there for 60 minutes. Then I grabbed two handfuls of basil leaves from our herb garden (I later went and grabbed more since I love basil and thick pesto). I added the basil leaves and roughly 1/4 cup of pine nuts (I used all that we had, but it worked out well) into the food processor. Then slowly added extra virgin olive oil (I am not a huge fan of oil, so I probably used less than most people). You could add some garlic/garlic powder and salt as well, but since my family is not a fan of salt and my mother does not like garlic I opted not to use any. Then I ground it all together until it was decently smooth- I like chunks. It was divine! You must try it! You can even add chicken if you are wanting to add meat.