I am going to use this walnut pesto recipe forever– add to pasta, crostinis, tomatoes, caprese salad, or meats!  It’s so simple and SOOO delicious. 

I’m starting my garden, slowly but surely, but I went to cook with my aunt last night. She has a huge stock of fresh basil right now in her garden. We picked all of our fresh basil to use for the dishes this evening. It really made a difference in taste and freshness! Gardening herbs is a great place to start if you have never gardened before and want to learn how. Plus, it’s homegrown and sustainable. Delicious and earth friendly    🙂 

This yellowfin tuna was caught by my brother on another deep-sea fishing adventure off the coast of Southern California. There’s nothing like freshly caught fish! 
WALNUT PESTO

1 c packed basil

1/4 c olive oil

1/4 c or a heavy handful of walnuts or pine nuts 

1 tbsp fresh squeezed lemon juice 

Salt and pepper

Mix well in a food processor-YUM! 

Grilled ZUCHHINI 

Wash and slice as pictured.  Spray/brush with olive oil and lay olive oil side down on the grill; lay them at an angle to get pretty grill marks! Grill on medium covered for 10 minutes then flip for 10 more minutes. 
Grilled YELLOWFIN TUNA

Prepare the cuts with a filet knife-be sure to remove all the “gamey” tasting meat (darker red and firmer). 

Brush with olive oil, fresh lemon juice, salt and pepper. (Lemon pepper seasoning is also great–FODMAPPERS beware of additional onion or garlic and preprepared/store-bought seasonings) 

Grill: Presentation-side down first. Medium heat for 4-6 minutes on each side depending on thickness.

Cheers! Good food, good mood, good LIFE!

BONAPPETITLIFE

Contact me if you have any questions or suggestions: bonappetitlife@gmail.com