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
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.