Summer is here and so is the endless amount of basil in the garden.

I can’t take credit for this pesto recipe, but I will thank my mother who has been putting in major work to use up all of the garden basil before the season ends, and has graciously given me tons of pesto to work with.

With so much basil, I’ve been trying to get creative with how to use it, but some of my fave ways are:

• on pasta (of course!)

• marinated on tomatoes with garlic and oil as a snack

• on sweet potato toast

• as the base when frying an egg (can thank tiktok for that one1)

• as a marinade/topping to any protein

Basil is incredible for our health and just happens to be a staple in my Italian kitchen. It is great for detoxification, supports our skin as we age, can lower blood pressure, and promotes good digestion.

I love this meal because it is a one-pan wonder, making it perfect for meal prep and makes for an easy clean-up.

For moms vegan pesto:
2 cups basil, packed
1/2c organic extra virgin olive oil
1/3c roasted pine nuts (can swap sunflower seeds for cost)
2 cloves garlic, minced
Salt & pepper

For the rest:

1 bag organic tri-color fingerling potatoes

1 large zucchini, cut

1 medium onion, sliced

1 lb organic chicken breast

Add everything to a pan (pro tip - use parchment paper for an easy clean up!) drizzle with olive oil + salt & pepper. Cook at 375 for ~20 minutes. Remove, top with pesto & enjoy.