This citrus pesto has lots of fresh herbs and greens like spinach, parsley, basil and arugula as well as lemon for some freshness. Serve it over some fresh pasta.

Looks good right? Recipe to come, but first you’ll have to read about my day.

First of all, thanks for all the nice comments on the dresses! The majority of you picked dress #1 and that’s exactly what I went with. Wasn’t a huge fan of the fabric that trailed off the back on the 1 strap dress. Felt a little too Greek Goddess for me. Works out well too because there are 7 of us as bridesmaids. 5 of the girls had already ordered their dress and 4 of them picked the 1 strap option, so I’ll even things out a bit more with my choice.

After Friday’s sore, slow run I was itching to get out today to redeem myself. The weather was overcast and barely 70, perfect for a run. I filled up the camelbak and hit the bike trail for 5 miles. Awesome run. Even if my face doesn’t exactly scream “yay!”. It was good to know that I just needed some rest and fresh legs.

5 Mile Stats: (8:34 average pace)

Mile 1: 8:42

Mile 2: 8:36

Mile 3: 8:26

Mile 4: 8:47

Mile 5: 8:20

Came home to do workout 1A of NWOLFW which I was technically supposed to do yesterday but I was still so sore that I ended up taking a complete rest day instead. <—worth it! I still got my 3 workouts in for the week. Hopefully next week the lunges won’t be as bad!

After the workout, I attacked my car which badly needed a cleaning. Inside and out.

Dad would be proud, I even did the tires. I don’t think the outside of my car had been washed since before winter. It’s just not worth washing in the spring here though because there is a constant film of green pollen on everything until about now.

Up next was dinner. My basil had already almost gotten to the point where it was bolting so I decided a pesto was in order. I didn’t have enough basil for a true pesto so it quickly became an “anything you need to use up that’s green pesto”.  I ended up using basil, parsley, arugula and baby spinach as the greens. I knew I didn’t have any parmesan at home either so instead of the creamy, hearty route, I added lemon to give it a nice citrus kick.

As well as some garlic and pine nuts like a normal pesto.

I love how green it stayed without the parmesan mixed in. Seriously, isn’t that the greenest pesto you’ve ever seen? Pesto > marinara sauce any day in my book. This one was a winner. Even better when served with whole wheat linguine with sautéed mushrooms and zucchini.

The pasta was simple. I sautéed some shallots and garlic then added sliced baby portobellos and the zucchini which I peeled into thin ribbons with a vegetable peeler. Once the pasta was cooked I added it and the vegetable mixture to a bowl and tossed with the pesto. If anything, it needed more salt but all in all a great, fresh tasting dish. The citrus was mellow enough but you could still taste it in the background.

Next time you have a random assortment of greens laying around try making it into a pesto. It’s an easy, tasty way to use up your leafy greens and there are so many variations to play with.

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Citrus Pesto

Yield: 6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This citrus pesto has lots of fresh herbs and greens like spinach, parsley, basil and arugula as well as lemon for some freshness. Serve it over some fresh pasta.

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Ingredients

• 1/2 cup basil
• 1 cup packed baby spinach
• 1/2 cup parsley
• 1 cup packed baby arugula
• 2 cloves of garlic, if you're not a huge garlic fan, 1 clove will do
• 1/8 cup pine nuts
• 1/4 cup extra virgin olive oil
• juice of 1 lemon
• salt & pepper

Instructions

1. Place everything except olive oil into food processor and pulse a few times until coarsely chopped. Scrape down sides. Process again while adding olive oil with machine running.
2. Season with salt & pepper to taste.

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