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We're Going Cashless

Starting August 1, 2025, we're going cashless to deliver faster, more efficient service while continuing to ensure convenient access to the essential amenities that support daily life on campus. We will continue to accept credit/debit cards, mobile wallet apps, tap to pay, and Wolfbucks/Dining Dollars via the Seawolf Card.

Spinach Pesto

Ingredients:

  • 1/4 cup baby spinach leaves
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon grated parmesan cheese
  • 1 clove garlic, peeled and quartered
  • 1/2 teaspoon fresh lemon juice
  • 2 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Directions:

1. Blend the spinach, basil, pine nuts, parmesan cheese, garlic, salt, pepper,

lemon juice, and olive oil in a food processor until nearly smooth, scraping

the sides of the bowl with a spatula as necessary.

2. Season to taste with salt and pepper.