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sksamboots wrote:Oil-Free Pesto
makes about 1 cup pesto
from The Vegetarian Times Cooks Mediterranean
Print this recipe!
2 cups packed basil leaves
1 cup packed chopped parsley
1/4 cup Panko bread crumbs
2 garlic cloves
3 T white miso
1/4 cup water (more or less depending on desired consistency)
Blend basil, parsley, garlic, miso, and bread crumbs in either a food processor or high speed blender until smooth. Slowly drizzle in water while machine is running to reach desired consistency.
Spread pesto on sandwiches or use as a pasta sauce. Freeze individual portions in little snack sized sandwich bags for later!
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