Basil Cilantro Miso Pesto
Submitted by Isa
|
 |
| prep time: 10-15 minutes | cooking time: n/a | makes 1 1/2 cups |
|
| Pesto is the besto. OK, so my poetry stinks but this recipe will rock your socks. It is best to saute this with your pasta or veggies, or if you are using it as a dip or a spread, heat it up a little first with some water. That way the miso isn't too overpowering. |
|
Equipment:
Strong blender or food processor
Ingredients
2 cups basil leaves
1 cup fresh mint leaves
1/2 cup walnut halves
2 cloves garlic
1/4 cup olive oil
2 teaspoons lemon juice
1 tablespoon mild chickpea miso paste
1/4 teaspoon salt
Directions
Toast the walnuts in a toaster oven for 5 minutes, or on a baking sheet in a conventional oven for 10 minutes, turning once. You can also toast them in a skillet over med-high heat for 5 minutes, flipping them occasionally. Remove from heat and let cool, roughly chop them when they are cool enough.
Combine the basil cilantro and oil in a blender. Blend on high for awhile. Add everything else and blend until pureed, you may need to scrape down the sides of the blender. It's now ready to be used or stored in the fridge in an air tight container. |
| |
|
