DIY Assorted Flower Bouquets

A few months ago, I posted a photo on Instagram and said "on the blog soon".

And now I must apologize profusely because 

"soon" ended up being MANY WEEKS from when I first posted the picture!

I'm a bad blogger and I'm sorry!!!

So what photo am I talking about?

If you don't follow me on Instagram (shame on you!)

or you can't tell from the title of this post,

It's this one...

Now that we're all on the same page,

let me tell you how simple it was to make

those pretty little bouquets above!

You'll need to gather the following:

A few bunches of fresh flowers

Some greenery trimmed from plants

Your favorite vases

I tend to purchase my flowers from Trader Joe's

because they seem to have the best variety

and are almost always pretty inexpensive!

I cut the greenery from a few plants growing outside

and I gathered three different size mason jars.

Start with one type of flower and cut to size depending on vase.

Then move onto the next type of flower until you've added them all.

Now finish up with the fresh greenery you've clipped.

And finally arrange the vases however you'd like.

I placed the above from smallest to largest...

But also liked them gathered together as well!

You can do this with any type of flower, 

but I've found the more variety the better.

I like to go for a full one, a tall skinny one 

and one that sorta branches out.

Homemade Pesto: Take 2!

My herb garden is doing really well

and I have a TON of basil.

So what's someone with so much basil do?

They decide to make a yummy pesto

and of course, then blog about it!

Years ago, I blogged about making Sunflower Seed Pesto.

It is really good and a great option for someone allergic to tree nuts.

I didn't need to omit tree nuts, so I used pecans in today's recipe!

Like most recipes I make,

this is pretty simple to whip up.

It tastes AMAZING,
and can even be made a few days before!

Now let me show you how easy it really is!!!

The Goods:

2 Cup Fresh Basil

2 Cloves Garlic

1/4 Cup Pecans

1/2 Cup Fresh Parmesan

2/3 Cup Olive Oil

Salt

Pepper

Add basil, pecans and garlic to food processor and chop.

Drizzle in 1/2 Cup oil and process until incorporated and smooth.

If using immediately, add remaining oil and cheese.

If using later (or even to freeze), drizzle remaining oil on top.

When ready to use, thaw and then incorporate cheese.

The finished product!

It was so so SO good!!!

I like to use my pesto on pasta of course,

but it's also great on a sandwich or even fries too!