1. In a food processor, combine the garlic, pine nuts and sunflower seeds. Then add the basil and nutritional yeast. Blend together, then add the olive oil and blend until smooth.
2. Spread the pesto on one slice of bread, then spread vegan mayonnaise on the other slice.
3. Stack ½ the heirloom tomato slices on the pesto side of the bread and top with avocado slices, then garnish with arugula. Top with the mayo slice of bread, slice in half and pack in an If You Care Snack and Sandwich Bag.
Tip: You can save your extra pesto in the refrigerator for another meal. We suggest aside of pesto pasta salad!