The other night I whipped this pesto up in under 10 minutes. It’s the most delicious thing you’ll ever taste and is so easy to make any dish more flavorful. There are so many things you can add it to. I tossed it into Miracle noodles, which by the way are INCREDIBLE . if you’re looking to cut the carbs. They are basically magic and taste just like pasta, my family is hooked. I don’t think Steve or I have had pasta in over a year and don’t even miss it!

Back to the pesto… top any fish, add to your pasta sauce, stuff a chicken breast with it, heck, put it on your eggs. Mo matter what you do, I’m positive you’ll be making it again and again. And if you’re curious about the salmon… It’s simple really. Salt + pepper and a slice of lemon. Bake at 425 for about 12-15 minutes depending on thickness and desired internal temp. That’s it. Now get your but to the grocery store and impress the fam tonight.




  • 2 cups fresh basil leaves
  • 1 cup fresh spinach leaves
  • 1 cup macadamia nuts
  • 2 cloves fresh garlic
  • 1/3 cup extra virgin olive oil, possibly more for desired consistency {I sometimes use truffle infused olive oil}
  • 1/2 cup parmesan cheese , grated
  • Kosher salt + pepper
  • Dash of red pepper flakes
  • Lemon, for zest


  1. Add all the ingredients into your blender or food processor.?
  2. Blend until pesto becomes a fine paste. Add it to your dish or toss with your favorite pasta. Zest with lemon and serve.?
  3. Makes about 2 cups and can be kept in the fridge for up to a month in an air tight container. To prevent browning, lightly cover pesto with olive oil.

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February 12, 2019



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Am I the only one who doesn’t care for the miracle noodles? Am I doing something wrong? How is everyone still eating them?? Haha 🙂 I usually use zucchini or squash noodles instead.


I don’t like them either and I am one of those few people who thinks cilantro tastes like dishwashing liquid.


I read to add the cheese afterwards… so much better.. try it ..

this just in

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