Basil-Miso Pesto
By Mary McDougall
This is a classic pesto, yet can be made very low-fat by replacing the traditional parmesan cheese with miso and using water, rather than extra-virgin olive oil.
Serves: Makes about 1 cup
Prep Time: 10 min
Cook Time: 0 min
Ingredients
1 Clove
Garlic, peeled
2 Cups
Very tightly packed fresh basil leaves, rinsed and spun dry
1/3 Cup
Pine nuts, toasted and cooled
2 Tbsp
Mellow barley miso
OR
1 tbsp mellow white and 1 tbsp country barley miso
4 Tbsp
Water
Directions
1
With the motor of a food processor running, pop the garlic through the feed tube. Turn off the motor and add the basil, pine nuts and miso, then process until a paste forms. Drizzle water through the feed tube until pesto is smooth and creamy, stopping once or twice to scrape down sides.
Note: Freeze extra pesto in an ice cube tray. Once the small portions of pesto have frozen, transfer to a zipper freezer bag, label and date it. Use for the next time you make this recipe or swirl into tofu scrambles, soups or toss with pasta.
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