Basic Pesto

Dry roast any combination or even just one of the above:
Walnuts
Pinenuts
Raw pumpkin seeds

Whatever nut/seed you use, you want to end up with around 1/4cup

In a measuring cup, add:
1 minced clove of garlic
Juice of half a lemon
2-3 shakes of sea salt
2/3 cup - 1 cup loosely packed fresh basil leaves
1/4 roasted nuts/seeds from above
1/4 cup extra virgin olive oil

Handblend the above together. If the pesto is too sticky, drizzle in a bit more olive oil. If it's too oily, try adding more basil or nuts.

That's IT.

This is very good when tossed with:
Fresh pasta
Roasted Spaghetti Squash
Steamed potatoes
White kidney beans

Creamy lemony lima beans

Saute generous tablespoon of garlic powder plus 2-3 good shakes of sea salt in 1/4 olive oil until garlic is golden. Add 2 finely chopped shallots, saute until translucent. Add 1/2 cup chopped fresh Italian flat leaft parsely, saute until wilted. Add around 1 cup cooked giant lima beans, stir to warm up beans and to coat and allow beans to absorb the garlicky goodness.

Creamy Lemon-Tahini Sauce

Combine in a measuring cup:
Juice of 1 lemon
1 heaping tablespoon of tahini butter
1/4 water (you may need to add a bit more later to adjust consistency)
1/2 teaspoon umeboshi plum paste
1/4 cup nutritional yeast flakes (you may need to add a bit more later to adjust consistency)
2-3 twists of the black pepper mill

Using a handblender whizz the above ingredients into a thin smooth dressing. Too watery? add some nutritional yeast flakes by a tablespoon at a time to thicken. Too thick? add a little water to thin.

I like this dressing fairly thin, somewhere between the consistency between thin and thick cream so that it just coats the beans.

When your beans are warm and thoroughly coated in shallots, garlic and fresh parsley, turn off heat and drizzle the lemon-tahini dressing over the beans, mix to coat.

Serve beans over:
1. Bed of sauteed kale/rapini and/or
2. Steamed brown rice.

Bon Appetite!