Summertime Lunch

I was thrilled to find that I had basil coming up in a huge pot on my deck this spring from my basil going to seed last year. Yesterday I realized I had enough basil that Sweet Girl and I were able to make our first batch of basil pesto. How I love me some basil pesto!!!!

Today for lunch we made mini basil pesto chicken pizzas. First we started with a round flat bread that might be more for gorditas...these came from Christina's food co-op and are in my freezer.
Then I spread a layer of my basil pesto on the bread.

I had a box of grilled chicken from Aldi that I buy for suppers in a pinch so I cut it up into smaller pieces.
Sprinkled a little mozzarella on top and voila, lunch is served!
I had my pizza with a side of Magazine heaven (won as a giveaway from Jen at thecottagenest - check her out today, she's having ANOTHER giveaway!)...

followed by a banana smoothie (choice of Sweet Girl).
What are you eating today? Do you have any summertime favorites?

~Victoria~

Recipe

Fresh Basil Pesto Recipe

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts (I left out the nuts as I didn't have any on hand)
  
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.