From the Vitality Food Feature ‘Freshen Up Your Spring Menu with Plant-Based Meals‘.
(Makes ½ cup)
1) In the bowl of a food processor or blender, combine walnuts, olives, and thyme. Pulse for 10 seconds to coarsely chop. With the motor running, add the oil through the opening in the lid and process just until combined. Use more or less oil to make the pesto spreadable.
2) Scrape into a small bowl and set aside. You can make this up to 3 days ahead and store, covered in the refrigerator. Bring to room temperature to use.
Wow, what a year it's been so far – a year of transformative changes for… Read More
Organic and Heirloom Plants & Seeds for Sale in Toronto Looking for a good source… Read More
This week, I listened to a friend describe how her doctor is abusive. She has… Read More
(Originally published in 2023; updated in 2025) Summer is almost here and so is the… Read More
(Originally written in 2017; updated in 2025) Grandma used to say that the next best… Read More
“About a decade ago, cardiologist Stephen Sinatra, M.D., and I [Jonny Bowden, PhD, CNS) came… Read More
This website uses cookies.
Read More