When fresh basil is garden plentiful, pull out the food processor and whip up a batch. This pesto freezes beautifully, so when you want pesto for pasta or pizza, there’s a stash of basil walnut pesto ready to use!

Using a food processor, this pesto is quick to make–the work is in stripping the basil leaves off the stems. The garlic is super-easy to mince–begin your pesto by dropping whole garlic cloves in the work bowl while the processor is running and the blade is spinning. When the garlic stops hitting the sides of the processor bowl, it’s perfecty minced!

Click here to PIN Homemade Basil Walnut Pesto recipe!

Bursting with color, spiced with green chiles, red onion, cilantro, and tangy sweet with honey and lime, this peach and tomato salsa livens up everything you pair with it!

When peaches and tomatoes are peaking at their seasonal best, you want to make this chunky salsa! Its juicy spice shines in tacos and quesadillas, and it’s a perfect summer dip for corn tortilla chips.

Click here to PIN Spicy Peach and Tomato Salsa!

These are breakfast muffins, vibrant easy-to-make healthy breakfast egg muffins made in the Instant Pot pressure cooker. With Parmesan cheese, spinach, and tomatoes, they’re a winning way to start your day!

A mix of eggs, fresh veggies, and salty cheese cooked in individual cups–call them savory personal custards. They come together quickly and cook in about 5 minutes in the Instant Pot pressure cooker.

CLICK HERE to Pin Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes.