Basil Pesto
Ingredients:
For every 2 cups of basil leaves (washed, packed, and overflowing cups!), add:
- 1/2 cup Parmesan cheese (to make a vegan substitute with 1 tbsp nutritional yeast and/or add a handful of raw cashews or pistachios)
- 1/2 cup walnuts (sub with 1/4 cup hemp hearts or 1/2 cup sunflower seeds for those with nut allergies)
- 1/3 to 1/2 cup extra virgin olive oil
- 1/3 to 1/2 cup lemon juice
- 2 or 3 cloves of garlic
- 1/2 teaspoon sea salt
Instructions:
Blend until smooth. Or, pulse if you prefer chunky basil.
Refrigerator Dill Pickles
Ingredients:
- 12 pickling cucumbers quantity can vary depending on size
- 4 cups water
- 2 cups white vinegar
- 2 tbs kosher salt
- 1 tsp sugar
- 1 bunch fresh dill; amount can vary depending on preference; thick stems removed
- 1 head garlic, skins removed, cloves smashed (use fewer cloves if it’s a strong garlic)
- 1 tbp peppercorn kernels
Instructions:
Prepare ingredients: Thoroughly wash 12 pickling cucumbers. Slice cucumbers into 1/4-inch thick slices or spears. Set aside. Smash garlic cloves and separate dill from thick stems. Also, sanitize mason jars by running them through the dishwasher.
Prepare brine: To make the brine, combine four cups water, two cups white vinegar, two tablespoons kosher salt, and one teaspoon sugar in a medium saucepan. Bring the mixture to a boil and swirl the pan to ensure the sugar and salt dissolve. Remove the pan from the heat and cool to room temperature.
Make the pickles: Layer the prepared cucumbers with one bunch of fresh dill, one head of garlic, smashed, and one tablespoon of peppercorn kernels in the jars. Do not pack them super tight, as you’ll want room for the brine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if stored for at least one week, but they can be eaten at any time. Pickles should be good for at least four to six weeks after that.
This recipe made enough to fill one pint and two quart jars.
Dairy-Free Ranch
Ingredients:
- 3 tbsp plant Milk, plus more as needed to thin.
- 3/4 cup (165g) Mayonnaise, vegetarian or vegan
- 2 1/2 tsp Lemon Juice
- 1/2 tsp Garlic Granules, or 1/4 tsp garlic powder
- 1/2 tsp Onion Powder
- 1/4 tsp Fine Sea Salt
- 1 Pinch Ground Black Pepper
- 2 tsp Fresh Dill, chopped
- 2 tsp Fresh Parsley, chopped fine, curly or flat leaf
- 2 tsp Fresh Chives, chopped fine
Instructions:
In a small mixing bowl, add the non-dairy milk, mayo, lemon juice, garlic granules, onion powder, salt, pepper, dill, parsley, and chives. Whisk until all the ingredients come together, creating a smooth texture.
If a thinner dressing is desired, add another splash or two of milk.
Rest the dressing in the fridge for at least 30 minutes so the flavors have time to marry. It will thicken as it rests in the fridge. If using dried herbs, give the dressing at least one hour so the herbs have time to fully hydrate.
Store the dressing in a lidded container in the fridge for up to a week. Stir or shake before using, as it tends to separate.
