Garlicky Tamari Red Wine Mushrooms & Best Basil Walnut Pesto

For the Garlicky Tamari Red Wine Mushrooms:

In a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often, as it burns quickly. Throw the mushrooms in, stir and season with sea salt, tamari, and pepper. Allow them to sauté and soften for about 4-5 minutes. Finally, add your wine and scrape the bits and pieces off the pan, stirring for an additional 2 minutes.

For the Best Basil Walnut Pesto:

In a food processor, process the basil, garlic, and walnuts until smooth. Slowly add the olive oil (through the top opening) while the processor is running. Last, add the grated cheese, lemon juice, sea salt, and pepper and pulse again. Do a taste test and add more sea salt/lemon if needed. Store in a sealed glass container in your fridge. Top with a little bit of olive oil before closing it to create another air seal and keep it from drying.