Pesto is excellent for bread aslo

I never measure, it is a waste of time

PESTO ALLA GENOVESE

• Basil mass quantities (fresh or dried)
• ground toasted Sunflower seed / Walnuts raw
• Olive oil
• oat or Almond milk
• 3-4 cloves of raw pressed raw Garlic
• Umiboshi or Shoyu (salt)
• Black Pepper fresh ground
• nutritional Yeast
• Linguine (any pasta works, but these are the classic)

http://www.seriouseats.com/2016/03/the-food-lab-how-to-make-great-hummus.html

Hummus

• • soft cooked chick peas (much easier: garbanzo flour)
    
  [save a little cooking water from the beans]
  
  
  • sesame Tahini (not as much as you think)
  • Toasted sesame oil
  • pressed RAW garlic
  • coriander (be careful)
  • Umiboshi plum vinegar (salt)
  • Smoked chipotely pepper (optional)
    
  
  
  
  
  
  

spice for Lentil dahl(not cooked in)

toasted ground Fenugreek seed

garlic (fresh raw pressed)

ginger powder

cumin

turmeric?

ground Fennel seed? (not cooked in)

Pesto without cheese:

Toasted Sunflower seeds Ground with tons of RAW garlic

yeast flakes

olive oil / toasted sesame oil

mass quantities of Basil

coriander? thyme? oregano?

salt/ Tamari/ Umiboshi vinegar?

Tapenade:

fresh ground peanut butter

spearmint

pressed raw garlic

Umaboshi plum vinegar (salt)

serve with butternut squash.