Chicken and Lemon Soup

1. For the pesto, combine the basil, garlic, nutritional yeast, sunflower seeds, and juice from the lemon in a food processor. Pulse until finely chopped.

2. Turn the food processor on and slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper.

3. Place the pesto in an airtight container until you’re ready to use it. This can be made up to 24 hours in advance.

4. For the soup, heat the oil in a large Dutch oven pot over medium heat. Add the onion, carrots, and celery and saute for about 5-7 minutes.

5. Stir in the reserved bones, garlic, and herbs, and cook for an additional minute.

6. Pour the bone broth into the pot and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes to develop the flavor.

7. After the soup has simmered, remove the bones and bay leaf. Stir in the shredded chicken, and juice from the lemon and season with salt and pepper to taste.

8. Ladle the soup into 4 bowls and top with a small dollop of the pesto.