Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Plastic Free July: Vegan Pesto
Shop the Bulk and Produce Departments to find ingredients free from plastic! Ingredients from other departments can be found in recyclable containers (glass or metal).
4 cups tightly packed fresh basil
1 cup pine nuts or walnuts
4 cloves garlic, roughly chopped
1 cup extra-virgin olive oil
½ tsp sea salt and freshly ground pepper, plus more to taste
2 tbsp lemon juice
¼ cup + 2 tbsp nutritional yeast
Place the basil, pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground.
With the motor on, drizzle in the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine. Taste and adjust the seasoning to taste. This will keep well in the fridge, in a tightly sealed container, for a few days; top the pesto with a layer of olive oil to decrease any browning.
Yield: 8 servings