Clean Eating Traditional Pesto

I’m writing this from an amtrak train on my way to Old Sacramento for the weekend. The scenery is ever changing and switches from wide open fields to old shanties, farm houses and small towns that give the impression that only 5 people live there.

I love the open green fields and all the clouds, even in their currently gray state promising to rain down on us at any second. The speckled cows and white sheep are grazing, and the trees are few and far between.

Occasionally, we pass a set of new houses that look odd in the middle of all this farm land. Almost like a polished, sparkly celebrity trying to fit in at the local dairy. Oddly out of place, but still part of the landscape.

The old church buildings make me want to plan a small country wedding, and the large warehouses remind me that industry is never far away from peaceful landscapes and a slower pace of life.

And with all of that scenery blowing by at close to the speed of the winds fighting against the train, all I can think about is the dinner I made the other night, and how I really must make it again soon. Even my husband said it’s one of my best. But in order to share the entire dinner recipe, I first have to share one of the recipes I used to make the complete meal.

So with that in mind, I have Clean Eating Traditional Pesto for you today. And before anybody freaks out about the fat content, keep in mind that it is pesto, and the majority of the fats are healthy fats. Plus, you’re not supposed to eat the whole batch in one sitting. A little goes a long way. Keep that in mind when adding this to any dish. The homemade stuff always flavors far more than the store bought stuff. At least that’s been my experience. And proceed with caution because this stuff can become addictive very, very quickly.

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