5 to 6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves
1/2 cup pine nuts, or any other nut
1/2 cup grated Parmesan cheese
1 to 2 garlic cloves
1/4 teaspoon salt
1/4 to 1/2 cup extra-virgin olive oil

1. Blend half the basil with the nuts, cheese, and garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.
2. Blend in the rest of the basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.
3. Stream in the olive oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
4. Taste and adjust: Taste the pesto and add more salt, garlic, nuts, or cheese as needed to taste.
5. Store your pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

• 1/2 cup mayonnaise
• 1/2 tsp. Dijon mustard
• 4 tsp. lemon juice
• 2 tbsp. butter, melted
• salt and pepper

• 1 cup raw cashews (soaked)
• ¼ cup filtered water
• ¼ cup nutritional yeast
• 2 Tbs. lemon juice
• 2 cloves garlic
• 2 Tbs. white wine (wine you’d drink) or use 1 Tbs. raw apple cider vinegar
• 1 Tbs. dijon mustard
• sea salt and pepper to taste

• Blend all ingredients until thick and creamy.

red lentils 200g / 7 ounces
vegetable broth (unsalted) 1/2l / 2 cups plus 1 tablespoon
harissa
fine sea salt
ground pepper
olive oil 1 tablespoon

olive oil
onions, cut in half and thinly sliced, 2
a pinch of sugar
black peppercorns, crushed in a mortar
fresh parsley leaves 12

olive oil 3 tablespoons
garlic, cut into tiny cubes, 2 large clove
tahini 1 1/2 tablespoons
freshly squeezed lemon juice 1-2 teaspoon
a pinch of fine sea salt

In a large heavy pan, bring the lentils and broth to a boil and simmer on medium heat for about 8 minutes or until the lentils are al dente. Stir in 1 teaspoon of harissa and 1 tablespoon of olive oil, season with salt and pepper.

While the lentils are cooking, heat a splash of olive oil in a heavy pan and cook the onions on medium heat for a few minutes until golden brown and soft, stir in a pinch of sugar.

For the tahini sauce, heat the olive oil and garlic in a small saucepan and cook on medium heat for about 1 minute or until the garlic is golden but not dark. Take the saucepan off the heat and pour the garlic oil into a bowl. Whisk in the tahini, 1 teaspoon of lemon juice and salt, season to taste.

Divide the lentils between plates, sprinkle with the tahini sauce, a little more harissa (optional), crushed pepper and parsley.

1 spaghetti squash
4 tbsp. unsalted butter, cut into pieces
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. cayenne
3/4 tsp. salt
2 tbsp. chopped fresh cilantro

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.